#156 CUT Flanders - Beer Recipe - Brewer's Friend

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#156 CUT Flanders

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jasiu
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday March 13th 2019
1.056
1.012
5.8%
14.3
14.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Vienna3.5 kg Vienna 35 4 65.3%
0.40 kg Belgian - Munich0.4 kg Munich 38 6 7.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.3%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 4.7%
0.01 kg Belgian - Chocolate0.01 kg Chocolate 30 340 0.2%
0.20 kg American - Pale 2-Row - Toasted0.2 kg Pale 2-Row - Toasted 33 30 3.7%
0.25 kg American - Caramel / Crystal 40L0.25 kg Caramel / Crystal 40L 34 40 4.7%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 4.7%
5.36 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.22 71.4%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 25 min 3.12 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
Infusion -- 55 °C 20 min
Decoction -- 63 °C 40 min
Temperature -- 72 °C 10 min
Temperature -- 76 °C 20 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.7
Mash volume with grains 14.3
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 22.4 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

boil for 2h.
many of today’s Flanders style beers are pasteurized and blended with sugar or aspartame to restore sweetness and body.
wheat (flour) pregelatinized but not extensively
toasted pale - toasted wheat
think how to add tannins to the beer.
Got 24L 1.059, efficiency 91%, 15.03.2019. NOT RED ENOUGH, add some carared. 2 decoctions pulled (to 63 and 72).0.6 wheat.7 Hallertau not 10.
ferment in the office, aircon at 18C, in the fermentor 20C.
25.03 - 1.025. No fermentation flaws. cold crash, yeast harvested. pitch Dekkara bruxellensis (Brettanomyces), 44x10(9), a week from propagation and Lactobacillus rhamnosus (it could be added later, but I want a decent acidity, to get red-wine like pH. Check the red wine pH and aim for it. 34x10(9).
in May, ferment another one and blend where necessary.
ensure a restrained air influx during aging.[a glass carboy works just fine. A plastic fermenter is actually too porous, while the amount of oxygen that seeps in through the airlock on top of a carboy and during periodic removal for sniffing and sampling is fairly adequate.]
Soak your chips in some neutral beer for a couple weeks before use.
use wine yeast for bottle carbonation.
add cherries if the style will be a fruit beer.
Lager yeast for some maltiness?


Started fermenting at 18C (starter).

Mash very thick to leave some starches even at the cost of efficiency
https://pspd.org.pl/red-roeselare-grand-champion-kpd-2015-receptura/

after 10 days d = 1.011. Split into two - one secondary and second with bugs. 02.05.2016
secondary: 3-4 months, 20-23C. After 42 days (14.06.2016) add oak cubes 1x1x1cm, middle-toasted, 50g.

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  • Last Updated: 2019-03-25 11:44 UTC