Partial Mash Flanders Red - Beer Recipe - Brewer's Friend

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Partial Mash Flanders Red

155 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12.8 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Mad Fermentationist/rrenaud
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday July 1st 2017
1.047
1.011
4.6%
5.2
15.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Vienna15 lb Vienna 35 4 33%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 11%
3 lb United Kingdom - Crystal 60L3 lb Crystal 60L 34 60 6.6%
3 lb Belgian - CaraMunich3 lb CaraMunich 33 50 6.6%
1 lb United Kingdom - Extra Dark Crystal 120L1 lb Extra Dark Crystal 120L 33 120 2.2%
2 lb Belgian - Special B2 lb Special B 34 115 4.4%
16.50 lb Liquid Malt Extract - Munich16.5 lb Liquid Malt Extract - Munich 35 8 36.3%
45.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.3 Boil 60 min 5.22 100%
1 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1657 B cells required
- Sour Melange repitches
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1657 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.34 gal (57.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.34 gal (9.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.3 gal (73.18 qt). Suggest reducing initial strike volume to 9.68 gal (38.72 qt) and adding 6.3 gal (25.18 qt) sparge/top-off. 15.98 63.9  
Strike water volume (equipment estimates 16.81 g | 67.3 qt) 15.98 63.9  
Mash volume with grains (equipment estimates 19.13 g | 76.5 qt) 18.3 73.2  
Grain absorption losses -3.63 -14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.4 5.6  
Pre boil volume (equipment estimates 14.34 g | 57.4 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 12.8 51.2  
Top off amount 17.2 68.8  
Volume into fermentor 30 120  
Total: 15.98 63.9
Equipment Profile Used: System Default
 
Notes

This was basically Mad Fermenationist Flanders Red, but subbing a bunch of Munich LME for the pale/munich malts in the base.

Extract added after boil, IBU probably closer to 9.

9/17: 15.5 brix @ 13.5 gallons without the extract

Batch with S-04 + 90 oz of Indian Summer cherry juice ($8 from walmart.com) was Peter Doris's 2nd favorite of 8 fruited sour beers tasted.

Another batch is here: https://untappd.com/b/rob-s-homebrew-others-errant-blending-berry-flanders-red/2852531

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  • Last Updated: 2019-12-13 00:15 UTC