Provisional Flanders - Beer Recipe - Brewer's Friend

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Provisional Flanders

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 15.5 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Post Boil Size: 15.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Thursday March 19th 2020
1.059
1.015
5.8%
12.9
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.45 kg Belgian - Pilsner2.45 kg Pilsner 37 1.6 57.8%
1.45 kg German - Vienna1.45 kg Vienna 37 4 34.2%
180 g American - Caramel / Crystal 80L180 g Caramel / Crystal 80L 33 80 4.2%
90 g Belgian - Special B90 g Special B 34 115 2.1%
70 g Finland - Chocolate Malt70 g Chocolate Malt 31 338 1.7%
4,240 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Domestic Hallertau28 g Domestic Hallertau Hops Leaf/Whole 3.9 Boil 30 min 12.88 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
180 g Flaked Maize Other Mash 0 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.7
Mash volume with grains 15.5
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 13.8 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.3 L) 19.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15.5
Going into fermentor 15.5
Total: 24.6  
Equipment Profile Used: System Default
 
Notes

A flemish red modified from Growler mag. https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/

Souring is done off unpasturized grain in a sealed water bath instead of the modern "kettle sour" way. Still using a lacto+brett containing yeast, but that doesn't really matter as the main sour profile comes from the soured grain, with brett flavours coming with bottle conditioning.

Tips:
-pasteurize wort before souring. This set of grains carry more than just lacto.
-source at 115 deg F for at least 24 hours. Longer generally makes more a sourer beer.
-be patient after bottling. Aging is important. The beer is perfectly good after initial bottle carb, but the aging brings out a lot of goodness. Even after 5 weeks aging, the beer is fantastic.

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  • Last Updated: 2020-06-17 01:36 UTC