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Stupid Sexy Flanders

Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve L
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Sunday August 18th 2019

Original Gravity:

1.054

Final Gravity:

1.016

ABV (standard):

5.1%

IBU (tinseth):

9.3

SRM (morey):

16.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.20 lb	American - Vienna5.2 lb Vienna	35	4	43%
2.20 lb	Flaked Wheat2.2 lb Flaked Wheat	34	2	18.2%
1.10 lb	Canadian - Munich Light1.1 lb Munich Light	34	10	9.1%
1.10 lb	American - Pale 2-Row1.1 lb Pale 2-Row	37	1.8	9.1%
0.50 lb	American - Aromatic Malt0.5 lb Aromatic Malt	35	20	4.1%
0.50 lb	Belgian - CaraMunich0.5 lb CaraMunich	33	50	4.1%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	4.1%
0.50 lb	American - Rye0.5 lb Rye	38	3.5	4.1%
0.50 lb	Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90	32	90	4.1%
12.10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
7 g	Hallertau Blanc7 g Hallertau Blanc Hops		Pellet	10	Boil	60 min	9.34	100%
7 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 g	Hallertau Blanc (Pellet) 7 g Hallertau Blanc (Pellet) Hops		9.34	100%
7 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Name Type Description Step Temperature Step Time Mash In Infusion Add 3.62 gal to 170.5 F 158.0 F 60 min Batch sparge with 2 steps (1.31 gal, 3.54 gal) of 168.0 F water. Boil for 60 min.	Infusion	--	158 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Belgian Sour Mix WLP655

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med/Low
Optimum Temp:	80 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Notes

for the step mash this was the process:

strike at 158. hold for 60mins
Raise HTL temp to 168 and begin sparge
Hold temp 158-160 for sparge.
Transfer/sparge 5G of 7G to BK.
Pause transfer and raise mash to 168 thru HLT circ.
Hold for 10mins and begin transfer to BK remaining 2G

Add syrup during boil with 10min left.

Last Updated and Sharing

254

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Brews

Public: Yup, Shared
Last Updated: 2020-01-19 17:24 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

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