Flanders Red ii - Beer Recipe - Brewer's Friend

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Flanders Red ii

158 calories 14.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 74% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday December 30th 2019
1.052
1.010
5.5%
20.2
13.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg New Zealand - Vienna Malt3.4 kg Vienna Malt 39.1 3.45 56.2%
1.80 kg New Zealand - Ale Malt1.8 kg Ale Malt 37.4 3.05 29.8%
0.25 kg New Zealand - Wheat Malt0.25 kg Wheat Malt 35.4 2.13 4.1%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 5%
0.30 kg New Zealand - Dark Crystal Malt0.3 kg Dark Crystal Malt 35.4 96.45 5%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 20.17 100%
36 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Wyeast - Pediococcus 5733
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Tuross Water
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
30 L Steeping 67 °C 65 °C 60 min
5 L Sparge 100 °C -- --
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.94 L. Suggest reducing initial strike volume to 41.41 L and adding 0.54 L sparge/top-off. 42
Strike water volume (equipment estimates 40.3 L) 42
Mash volume with grains (equipment estimates 44.3 L) 45.9
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 27.5 L) 29
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 29 L) 27.5
Total: 42  
Equipment Profile Used: System Default
"Flanders Red ii" Flanders Red Ale beer recipe by norriseio. BIAB, ABV 5.52%, IBU 20.17, SRM 13.44, Fermentables: (Vienna Malt, Ale Malt, Wheat Malt, Special B, Dark Crystal Malt) Hops: (East Kent Goldings)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-12-30 02:29 UTC