Flemish Red Ale (23B) - Beer Recipe - Brewer's Friend

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Flemish Red Ale (23B)

190 calories 21.6 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: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: M. Schneidt
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday January 16th 2018
1.057
1.017
5.3%
10.5
11.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb German - Vienna5.25 lb Vienna 37 4 45.7%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 21.7%
2 lb Belgian - Unmalted Wheat2 lb Unmalted Wheat 36 2 17.4%
0.75 lb Belgian - Aromatic0.75 lb Aromatic 33 38 6.5%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 6.5%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - German Hallertau0.75 oz German Hallertau Hops Pellet 4 Boil 60 min 10.51 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Sour Cherry Puree Flavor Other 365 days
2 oz Oak Cubes Med. Other Other 60 days
1 tsp Yeast Nutrient Water Agt Boil 10 min.
11 g CBC-1 Other Bottling 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
Roeselare Ale Blend 3763 Wyeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose Tablets       Amount: Low       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch' Sparge -- 156 °F 60 min
Mash Out Fly Sparge -- 168 °F 10 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 5.15 g | 20.6 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 6.5 26  
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: 8.19 32.8
Equipment Profile Used: System Default
 
Notes
  1. After Primary fermentation is complete add champagne yeast to bring down the final gravity to as close to 1.002 as possible.
  2. Rack to secondary, add the Roeselare yeast for 6 months and add 2 oz. of oak cubes in a nylon bag, to be removed after 60 days.
  3. After 6 months of aging, add 6 lbs. of sour cherry puree for an additional 2-6 months.
  4. This can be used as the "aged" beer to be blended with a younger batch.
  5. Package in 750 ml. bottles using dextrose tablets. May need the help of bottling yeast (CBC-1).
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  • Last Updated: 2018-09-26 10:06 UTC