Nice Funk Flanders - Beer Recipe - Brewer's Friend

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Nice Funk Flanders

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Domskidom
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Wednesday October 17th 2018
1.056
1.014
5.6%
14.7
12.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 56%
1.10 kg American - Caramel / Crystal 60L1.1 kg Caramel / Crystal 60L 34 60 9.5%
4 kg United Kingdom - Munich4 kg Munich 37 6 34.5%
11.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Leaf/Whole 11.6 Boil at 101 °C 15 min 14.69 100%
50 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
9973
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
55 L Mash in Temperature -- 60 °C 10 min
55 L Mash step 1 Temperature -- 62 °C 20 min
55 L Sacc rest Temperature -- 67 °C 40 min
55 L Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.95 L. Suggest reducing initial water volume to 45.4 L and adding 5.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.66 L. Suggest reducing strike water volume to 37.74 L and adding 20.26 L sparge/top-off. 58
Strike water volume at mash thickness of 5 L/kg 58
Mash volume with grains 65.7
Grain absorption losses -11.6
Remaining sparge water volume (equipment estimates 5.5 L) 4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Going into fermentor 45
Total: 62.5  
Equipment Profile Used: System Default
 
Notes

Once terminal gravity reached, rack into wooden casks for maturing over two months.

OG 21/10
1.052

30/10
1.024

4/11
1.012

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  • Public: Yup, Shared
  • Last Updated: 2018-11-04 18:28 UTC