Cherry Wine Flanders Red - Beer Recipe - Brewer's Friend

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Cherry Wine Flanders Red

197 calories 22.7 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: 7.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael Tonsmeire
Calories: 197 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
URL: https://www.themadfermentationist.com/2017/12/cherry-wine-flanders-red-recipe.html
Created: Thursday April 12th 2018
1.059
1.018
5.4%
15.7
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Munich Light5 lb Munich Light 37 6 37%
4.50 lb German - Vienna4.5 lb Vienna 37 4 33.3%
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 18.5%
1 lb German - CaraRed1 lb CaraRed 34 20 7.4%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Old Lmabic2 oz Old Lmabic Hops Pellet 2 Boil 90 min 15.68 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 15 110 50 90
2g Gypsum, 3.5g Epsom Galt, 8g Calc Chloride, 2g Baking Soda = 79 Ca, 10 Mg, 16 Na, 115 Cl, 74 SO4, 42 HCO

2.16g (2.12 ml, 0.4 tsp) 88% lactic acid to target 5.35 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.29 gal Temperature -- 158 °F 45 min
2.82 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.86 g | 15.4 qt) 3.43 13.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.4 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Mash pH?
Mash out step?
Munich light?

Mike added 5.5g calc chloride.

Last Updated and Sharing
 
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  • Last Updated: 2018-05-28 16:56 UTC