Flanders Red (Kettle Sour) - Beer Recipe - Brewer's Friend

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Flanders Red (Kettle Sour)

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday June 16th 2019
1.058
1.014
5.7%
15.0
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Vienna6 lb Vienna 35 4 40%
6 lb American - Pilsner6 lb Pilsner 37 1.8 40%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 6.7%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 6.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Carlos 2012
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 -- 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.99 20  
Mash volume with grains 6.19 24.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Kettle Sour using OYL-605.

  • Mash and boil 5 min to sanitize. Cool to 100F and pitch lacto.
  • Hold temp at 85F and monitor pH - stop at ~3.5
  • Boil, Chill and pitch
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  • Public: Yup, Shared
  • Last Updated: 2019-06-16 18:54 UTC