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Flanders

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday April 30th 2019
1.054
1.010
5.7%
0.0
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,323 g United Kingdom - Maris Otter Pale1323 g Maris Otter Pale 38 3.75 41.3%
1,323 g United Kingdom - Munich1323 g Munich 37 6 41.3%
156 g Belgian - Aromatic156 g Aromatic 33 38 4.9%
156 g United Kingdom - Crystal 50L156 g Crystal 50L 34 50 4.9%
156 g Flaked Oats156 g Flaked Oats 33 2.2 4.9%
76.80 g Belgian - Special B76.8 g Special B 34 115 2.4%
15 g German - Carafa II15 g Carafa II 32 425 0.5%
3,205.80 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.20 g Chalk Water Agt Mash 1 hr.
0.40 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Gypsum Water Agt Mash 1 hr.
8.62 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 100 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Orval
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 5 13 25 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.14 L Infusion -- 67 °C 90 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 4.8
Mash volume with grains 6.9
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 20 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 17.5
Boil off losses -5.7
Post boil Volume 15
Going into fermentor 15
Total: 21.6  
Equipment Profile Used: System Default
 
Notes

Brew did not go to plan - top and bottom plate wrong way around, although efficiency and wort collected was in the correct region.

Wort was not aerated. Pitched at 21.4, set temp control 19

24/05/19 - OG: 1.054
26/05/19 - 48hrs late, temp control off, let free rise to 21.4
30/05/19 - 1.012 (77% Attenuation)
03/06/19 - 1.009 (83% Attenuation). Temp increased to 22.7 Buttery taste detected - diacetyl?

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  • Last Updated: 2019-06-03 11:10 UTC