View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Fast-Flanders Red 2

Method: BIAB
Style: Flanders Red Ale
Boil Time: 105 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19.83 liters
Post Boil Size: 13.2 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 86% (brew house)
Source: HEZ
Calories: 156 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)

Created: Tuesday June 26th 2018

Original Gravity:

1.052

Final Gravity:

1.004

ABV (standard):

6.2%

IBU (tinseth):

10.5

SRM (morey):

11.7

Mash pH

5.5

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	American - Vienna1 kg Vienna	35	4	37.5%
0.50 kg	Flaked Wheat0.5 kg Flaked Wheat	34	2	18.7%
0.50 kg	German - Pilsner0.5 kg Pilsner	38	1.6	18.7%
0.30 kg	Belgian - Aromatic0.3 kg Aromatic	33	38	11.2%
0.30 kg	German - CaraRed0.3 kg CaraRed	34	20	11.2%
0.07 kg	Belgian - Special B0.07 kg Special B	34	115	2.6%
2.67 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
8 g	East Kent Goldings8 g East Kent Goldings Hops		Pellet	5.8	Boil	60 min	10.47	100%
8 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 g	East Kent Goldings (Pellet) 8 g East Kent Goldings (Pellet) Hops		10.47	100%
8 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 L	Saccharification/Beta-amylase: extract main fermentable sugars	Infusion	--	68 °C	60 min
	Glyco-protein/Alpha-amylase; stabilize head/foam	Infusion	--	72 °C	20 min
	Mash out, improve extraction	Infusion	--	78 °C	10 min
9.95 L	Sparge, improve extraction	Sparge	--	78 °C	20 min

Other Ingredients

Amount	Name	Type	Use	Time
1.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	105 min.
1.20 g	Gypsum	Water Agt	Mash	105 min.
0.60 ml	Lactic acid	Water Agt	Mash	90 min.
0.50 tsp	Yeast nutrient	Other	Boil	5 min.
7.50 ml	Lactic acid	Water Agt	Boil	0 min.
1.20 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	20 min.
1.10 g	Gypsum	Water Agt	Sparge	20 min.
0.50 ml	Lactic acid	Water Agt	Sparge	20 min.
1 g	Lallelamand WILDBREW SOUR PITCH	Other	Other	18 hr.
30 g	Light Oak chips	Flavor	Primary	60 days

Yeast

- Lallemand American Ale + Dregs from Tohora (Bastogne + Brett.Brux. + Wildflower culture)

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	High
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 59 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.6g/33cl Temp: 22 °C CO₂ Level: 2.8 Volumes

Target Water Profile

Mosman, NSW

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
71	23	16	87	69	41.5
WATER SCHEDULE --------------- INITIAL DATA: Grain bill: 2.66kg Batch: 10L Grain absorption: 0.8L/kg Boil-off rate: 3.9l/hour Trub: 2L Kettle size: 25L CALCULATED ( http://www.biabcalculator.com/ ): - TOTAL WATER NEEDED 20.95L -> 11L mash in, 9.95L sparge - STRIKE WATER TEMP 68ºC - TOTAL MASH VOLUME 22.73L - PREBOIL WORT 18.83L - POSTBOIL WORT 12.0L WATER ADJUSTMENTS ----------------- Starting water profile: Ca+2 14.35 mg/L Mg+2 22.50 mg/L Na+ 15.65 mg/L Cl- 30.25 mg/L SO4-2 8.10 mg/L HCO3- 41.5 mg/L 11.5L Mash Vol. 9.5L Sparge Vol. Mash: 1.2g Gypsum/Calcium Sulphate/CaSO4 1.3g Calcium Chloride CaCl2 6 droplets Lactic Acid 88% Sparge: 1.1g Gypsum/Calcium Sulphate/CaSO4 1.2g Calcium Chloride CaCl2 5 droplets Lactic Acid 88% Ca: 71 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 87 <- Palmer's recommended range 0-250 SO4: 69 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 1.27 <- 0.77 to 1.3 Balanced Estimated pH (room temp): 5.4 <- Palmer's recommended range 5.4-5.6
Mash Chemistry and Brewing Water Calculator

Notes

MASH
--------
0.0) Mash in Wheat at 40ºC
0.1) Slowly raise to 68ºC
0.2) Add the rest of the grain
0.3) Follow mash instructions

KETTLE SOUR:
-------------------
1) Boil 15' with chiller -> sanitize
2) PH down to 4.5-5 (7.5ml 88% Lactic Acid) -> avoid uncontrolled infection
3) Kettle sour 12-18h @35ºC until ph ~3.8
-> 10 billion cells/10L batch (1g Lallelamand WILDBREW SOUR PITCH)

FERMENTATION:
----------------------
1) Pitch yeast + dregs + (pre-boiled) oak chips at 20ºC
2) Raise 1ºC/day to 22ºC
3) Keep it at 22ºC for 1 week
4) Raise 1ºC / day to 24ºC
5) Keep it at 24ºC until 8th week.
6) Bring back to 21ºC and bottle.
7) Condition for at least 2 months

Last Updated and Sharing

2,204

Views

Brews

Public: Yup, Shared
Last Updated: 2020-01-20 02:32 UTC

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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!