Fast-Flanders Red 2 - Beer Recipe - Brewer's Friend

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Fast-Flanders Red 2

156 calories 10.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 105 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19.83 liters
Post Boil Size: 13.2 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 86% (brew house)
Source: HEZ
Calories: 156 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Tuesday June 26th 2018
1.052
1.004
6.2%
10.5
11.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Vienna1 kg Vienna 35 4 37.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 18.7%
0.50 kg German - Pilsner0.5 kg Pilsner 38 1.6 18.7%
0.30 kg Belgian - Aromatic0.3 kg Aromatic 33 38 11.2%
0.30 kg German - CaraRed0.3 kg CaraRed 34 20 11.2%
0.07 kg Belgian - Special B0.07 kg Special B 34 115 2.6%
2.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 10.47 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 105 min.
1.20 g Gypsum Water Agt Mash 105 min.
0.60 ml Lactic acid Water Agt Mash 90 min.
0.50 tsp Yeast nutrient Other Boil 5 min.
7.50 ml Lactic acid Water Agt Boil 0 min.
1.20 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
1.10 g Gypsum Water Agt Sparge 20 min.
0.50 ml Lactic acid Water Agt Sparge 20 min.
1 g Lallelamand WILDBREW SOUR PITCH Other Other 18 hr.
30 g Light Oak chips Flavor Primary 60 days
 
Yeast
- Lallemand American Ale + Dregs from Tohora (Bastogne + Brett.Brux. + Wildflower culture)
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6g/33cl       Temp: 22 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Mosman, NSW
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 23 16 87 69 41.5
WATER SCHEDULE
---------------
INITIAL DATA:
Grain bill: 2.66kg
Batch: 10L
Grain absorption: 0.8L/kg
Boil-off rate: 3.9l/hour
Trub: 2L
Kettle size: 25L

CALCULATED ( http://www.biabcalculator.com/ ):
- TOTAL WATER NEEDED 20.95L -> 11L mash in, 9.95L sparge
- STRIKE WATER TEMP 68ºC
- TOTAL MASH VOLUME 22.73L
- PREBOIL WORT 18.83L
- POSTBOIL WORT 12.0L


WATER ADJUSTMENTS
-----------------
Starting water profile:
Ca+2 14.35 mg/L
Mg+2 22.50 mg/L
Na+ 15.65 mg/L
Cl- 30.25 mg/L
SO4-2 8.10 mg/L
HCO3- 41.5 mg/L

11.5L Mash Vol.
9.5L Sparge Vol.

Mash:
1.2g Gypsum/Calcium Sulphate/CaSO4
1.3g Calcium Chloride CaCl2
6 droplets Lactic Acid 88%

Sparge:
1.1g Gypsum/Calcium Sulphate/CaSO4
1.2g Calcium Chloride CaCl2
5 droplets Lactic Acid 88%

Ca: 71 <- Palmer's recommended range 50-150
Mg: 23 <- Palmer's recommended range 10-30
Na: 16 <- Palmer's recommended range 0-150
Cl: 87 <- Palmer's recommended range 0-250
SO4: 69 <- Palmer's recommended range 50-350
Cl to SO4 Ratio: 1.27 <- 0.77 to 1.3 Balanced

Estimated pH (room temp): 5.4 <- Palmer's recommended range 5.4-5.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Saccharification/Beta-amylase: extract main fermentable sugars Infusion -- 68 °C 60 min
Glyco-protein/Alpha-amylase; stabilize head/foam Infusion -- 72 °C 20 min
Mash out, improve extraction Infusion -- 78 °C 10 min
9.95 L Sparge, improve extraction Sparge -- 78 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.6 L) 23.4
Mash volume with grains (equipment estimates 28.3 L) 25.2
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 19.8
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 13 L) 13.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 13.2 L) 13
Total: 23.4  
Equipment Profile Used: System Default
 
Notes

MASH
--------
0.0) Mash in Wheat at 40ºC
0.1) Slowly raise to 68ºC
0.2) Add the rest of the grain
0.3) Follow mash instructions

KETTLE SOUR:
-------------------
1) Boil 15' with chiller -> sanitize
2) PH down to 4.5-5 (7.5ml 88% Lactic Acid) -> avoid uncontrolled infection
3) Kettle sour 12-18h @35ºC until ph ~3.8
-> 10 billion cells/10L batch (1g Lallelamand WILDBREW SOUR PITCH)


FERMENTATION:
----------------------
1) Pitch yeast + dregs + (pre-boiled) oak chips at 20ºC
2) Raise 1ºC/day to 22ºC
3) Keep it at 22ºC for 1 week
4) Raise 1ºC / day to 24ºC
5) Keep it at 24ºC until 8th week.
6) Bring back to 21ºC and bottle.
7) Condition for at least 2 months

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  • Last Updated: 2020-01-20 02:32 UTC