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Scratch Pad

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: G
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Friday September 20th 2013
1.040
1.007
4.3%
15.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 100%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g El Dorado3 g El Dorado Hops Pellet 15.7 Boil at 100 °C 30 min 8.83 9.7%
28 g Willamette28 g Willamette Hops Pellet 4.5 Boil 5 min 6.13 90.3%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Per Keg
5g nute
1g salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52 L 71 °C 65 °C 90 min
Starting Mash Thickness: 7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 7 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 15 L) 14
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 15 L) 14
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Going into fermentor 12
Total: 14  
Equipment Profile Used: System Default
 
Notes

Using entirely gypsum to lower pH was great. Add 5% sugar in the future to dry it out. 3 oz per 4 L of water boiled to add bitterness to raw beer works well (split between 2 kegs). 2mL of hop Abstraxt per keg + DH would be a killer combo

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  • Last Updated: 2024-11-10 01:48 UTC