Fast Flanders - Beer Recipe - Brewer's Friend

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Fast Flanders

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday August 11th 2017
1.061
1.014
6.1%
14.5
14.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 36.4%
2 lb German - Vienna2 lb Vienna 37 4 24.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 12.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 12.1%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 6.1%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 3%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 14.48 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Figs Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Demerara       Amount: ~96 g       CO2 Level: 2.8 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
~3 day mash, add Lactobacillus after ~12 hrs Infusion -- 152 °F 999 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.09 12.4  
Mash volume with grains 3.75 15  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 3.21 g | 12.8 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 6.28 25.1
Equipment Profile Used: System Default
 
Notes

I don't have the patience to wait several years for a proper sour, so I use the technique described here: http://www.homebrewtalk.com/showthread.php?t=351918. This sours the mash prior to boiling and then the boil kills off the Lacto and it's fermented with a clean yeast.

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  • Last Updated: 2017-08-12 02:49 UTC