Wine Barrel Flemish Red - Beer Recipe - Brewer's Friend

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Wine Barrel Flemish Red

198 calories 19.8 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: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Michael Tonsemeire
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Friday December 15th 2017
1.060
1.014
6.0%
15.2
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.98 lb German - Pilsner2.98 lb Pilsner 38 1.6 25.9%
6.20 lb German - Vienna6.2 lb Vienna 37 4 53.9%
0.92 lb German - Wheat Malt0.92 lb Wheat Malt 37 2 8%
0.30 lb American - Caramel / Crystal 60L0.3 lb Caramel / Crystal 60L 34 60 2.6%
0.70 lb Belgian - CaraMunich0.7 lb CaraMunich 33 50 6.1%
0.20 lb American - Caramel / Crystal 120L0.2 lb Caramel / Crystal 120L 33 120 1.7%
0.20 lb Belgian - Special B0.2 lb Special B 34 115 1.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Chief Hops - US Golding0.8 oz US Golding Hops Pellet 5.2 Boil 60 min 15.17 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Red Wine Soaked French Oak Cubes (med toast) Flavor Secondary --
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 65 55 35
Brun Water Amber Full profile

Ca Mg Na SO4 Cl HCO3
50 5 15 55 65 35


5.2 target mash ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- -- 157 °F 60 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 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 7.5 30  
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: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Pitch:
Wyeast 1968 London ESB
Wyeast 3763 Roeselare Blend
Lost Abbey Red Poppy (or similar) bottle dregs

Instructions for oak cubes:
Boil and drain oak cubes. Soak in red wine.

Subbed 3.1 lbs of vienna for munich because homebrew shop didn't have munich.

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  • Last Updated: 2017-12-30 20:20 UTC