Rouge des Flandres - Raw + kveik - Beer Recipe - Brewer's Friend

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Rouge des Flandres - Raw + kveik

185 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 0 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 27.89 liters
Post Boil Size: 27.89 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday February 7th 2020
1.057
1.008
6.3%
0.8
18.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.86 kg Crisp Malting - No.19 Floor Malt Maris Otter1.86 kg No.19 Floor Malt Maris Otter 37 3 26.6%
1.86 kg German - Vienna1.86 kg Vienna 37 4 26.6%
1.40 kg Castle Malting - Château Munich1.4 kg Château Munich 34 12.7 20%
0.47 kg Belgian - Wheat0.47 kg Wheat 38 1.8 6.7%
0.47 kg Viking - Caramel 1500.47 kg Caramel 150 35 76.2 6.7%
0.47 kg Weyermann - Carahell0.47 kg Carahell 34 10 6.7%
0.47 kg Belgian - Special B0.47 kg Special B 34 115 6.7%
7 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tettnanger10 g Tettnanger Hops Leaf/Whole 4.5 Mash 0 min 0.75 100%
10 g / kr 0.00
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
27 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 300.4 g       Temp: 20 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
Stockholm south
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
22.11 L Strike 54 °C 50 °C 30 min
15.07 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22
Mash volume with grains 26.6
Grain absorption losses -7
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 12 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27.9
Boil off losses  
Post boil Volume (equipment estimates 26 L) 27.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.9 L) 26
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Mash:
50c for 20min
63c for 30min
70c for 30min
76c for 10min

Mélange and Sour mix in secondary with 25 medium french oak cubes in red wine.
->next time less oak or lighter oak

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  • Last Updated: 2023-01-11 12:46 UTC