flanders red - Beer Recipe - Brewer's Friend

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flanders red

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 34.12 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Wednesday February 12th 2020
1.051
1.008
5.7%
11.3
15.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg The Swaen - Swaen Ale2.5 kg Swaen Ale 38 3.5 43.9%
2.50 kg The Swaen - Swaen Vienna2.5 kg Swaen Vienna 36.8 4.5 43.9%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 4.4%
100 g United Kingdom - Extra Dark Crystal 160L100 g Extra Dark Crystal 160L 33 160 1.8%
100 g American - Midnight Wheat Malt100 g Midnight Wheat Malt 33 550 1.8%
250 g United Kingdom - Amber250 g Amber 32 27 4.4%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.3 Boil 60 min 11.27 100%
25 g / $ 0.00
 
Yeast
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
Low/Med
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.97 bar       Temp: 4 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 66 °C 66 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.8
Mash volume with grains 24.6
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 17.6 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 34.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 26 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 26
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

Ferment in steel first, then when primary is done, transfer to oak barrel for 1 year to 18 months

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  • Last Updated: 2023-06-15 15:02 UTC