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Flemish barrel sour - Flanders Red

Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Wednesday January 25th 2023

Original Gravity:

1.054

Final Gravity:

1.009

ABV (standard):

6.0%

IBU (tinseth):

12.4

SRM (daniels):

15.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Weyermann - Vienna Malt3.5 kg Vienna Malt	37	3.5	57.4%
1 kg	Weyermann - Caramunich Type 21 kg Caramunich Type 2	34	45	16.4%
600 g	Simpsons - Premium English Caramalt600 g Premium English Caramalt	32.6	23.04	9.8%
200 g	Weyermann - Melanoidin200 g Melanoidin	34.5	27	3.3%
200 g	Dingemans - Special B200 g Special B	33.1	125	3.3%
300 g	Flaked Wheat300 g Flaked Wheat	34	2	4.9%
300 g	Flaked Corn300 g Flaked Corn	40	0.5	4.9%
6,100 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17.17 g	East Kent Goldings17.17 g East Kent Goldings Hops	Pellet	5.8	Boil	60 min	12.36	94.5%
1 g	irish moss1 g irish moss Hops	Pellet	0.01	Boil	15 min		5.5%
18.17 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17.17 g	East Kent Goldings (Pellet)	12.36	94.5%
1 g	irish moss (Pellet) 1 g irish moss (Pellet) Hops		5.5%
18.17 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.9 L	1st	Infusion	--	68 °C	60 min
	2nd	Infusion	--	71 °C	10 min
	Mash out	Infusion	--	77 °C	10 min
Starting Mash Thickness: 3.8 L/kg

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 230 B cells required

White Labs - Flemish Ale Blend WLP665

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low/Med
Optimum Temp:	20 - 27 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 230 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
19L Mash 15.3L Sparge 1g Gypsum 1g Epsom salt 4g Calcium chloride 3ml Phosphoric acid (20-25%) 30L RO water
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 27/8/23

All grains added to begining of mash

Mash pH5.14

Pre-boil 1.046
OG 1.054

Pitched 6/9/23

Barrel rinsed out and soaked with sodium metabisulfite (56g) and citric acid (20g) prior to filling.

8/9/23 500ml starter for WLP665

17/9/23 Transferred to barrel and pitched starter

21/9/23 Still Tasting sweet with hints of brett starting to come through

22/9/23 Added 2L Cherry juice (added about 400ml more a few days later)

Bottle condition with 205g table sugar (30 bottles)

Bottled 3/3/24

1st Place (44 points) - Babbs August 2024 Belgian Comp.

Award Winning Recipe

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-08-23 00:09 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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