Stupid Sexy Flanders - Beer Recipe - Brewer's Friend

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Stupid Sexy Flanders

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve L
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday August 18th 2019
1.054
1.016
5.1%
9.3
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 lb American - Vienna5.2 lb Vienna 35 4 43%
2.20 lb Flaked Wheat2.2 lb Flaked Wheat 34 2 18.2%
1.10 lb Canadian - Munich Light1.1 lb Munich Light 34 10 9.1%
1.10 lb American - Pale 2-Row1.1 lb Pale 2-Row 37 1.8 9.1%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 4.1%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.1%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.1%
0.50 lb American - Rye0.5 lb Rye 38 3.5 4.1%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90 32 90 4.1%
12.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Blanc7 g Hallertau Blanc Hops Pellet 10 Boil 60 min 9.34 100%
7 g / $ 0.00
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
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
Name Type Description Step Temperature Step Time Mash In Infusion Add 3.62 gal to 170.5 F 158.0 F 60 min Batch sparge with 2 steps (1.31 gal, 3.54 gal) of 168.0 F water. Boil for 60 min. Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.35 17.4  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 4.81 19.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

for the step mash this was the process:

strike at 158. hold for 60mins
Raise HTL temp to 168 and begin sparge
Hold temp 158-160 for sparge.
Transfer/sparge 5G of 7G to BK.
Pause transfer and raise mash to 168 thru HLT circ.
Hold for 10mins and begin transfer to BK remaining 2G

Add syrup during boil with 10min left.

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  • Last Updated: 2020-01-19 17:24 UTC