Flanders Red - Beer Recipe - Brewer's Friend

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Flanders Red

197 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO 5/2014
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday September 15th 2017
1.060
1.012
6.3%
12.4
13.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.31 lb American - Pilsner5.3125 lb Pilsner 37 1.8 43.8%
5.31 lb German - Vienna5.3125 lb Vienna 37 4 43.8%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.1%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.1%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Kent Goldings0.7 oz Kent Goldings Hops Pellet 5 Boil 60 min 12.37 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 oz Medium Toast French Oak Flavor Secondary 0 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike Infusion -- 171 °F 60 min
3.66 gal Sparge -- 170 °F 15 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 4.55 18.2  
Mash volume with grains 5.52 22.1  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Strike grains with 5.05 gal of water at 171.4 °F.
Mash at 160 °F for 60 min.
Vorlauf and lauter 3.34 gal in your first runnings.
Add 3.66 gal of sparge water at 168 °F.
Vorlauf and lauter 3.66 gal in your second runnings.
Your combined runnings should be 7 gal.

1.5 qt / lb 60 mins mash

ferment 68/70 2 weeks

then secondary

a very high mash temp is recommended (158°F-160°F) i

"I've actually had some really good experiences with the roselaare blend. My first beer was good to go after 1 year. I did something wierd though. After abcouple months I tranferred to a secondary, and a few months later repitched a jar of the culture that I poured off the primary. I don't know why I did that, but it seems to kick the souring into a higher gear. I've reused it a couple times, and it seems to be souring just fine."

https://byo.com/article/flanders-red-ale/

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  • Last Updated: 2019-03-04 16:38 UTC