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Rosey

Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EL Bong
Rating:

5.00 (1 Review)

Calories: 169 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)

Created: Wednesday November 6th 2019

Original Gravity:

1.052

Final Gravity:

1.007

ABV (standard):

5.9%

IBU (tinseth):

10.3

SRM (morey):

16.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Finland - Pilsner Malt3 lb Pilsner Malt	37	2	29.7%
2 lb	Briess - Bonlander Munich2 lb Bonlander Munich	36	10	19.8%
2 lb	American - Red Wheat2 lb Red Wheat	38	2.5	19.8%
2 lb	American - Vienna2 lb Vienna	35	4	19.8%
4 oz	American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L	33	120	2.5%
4 oz	American - Victory4 oz Victory	34	28	2.5%
1.50 oz	Belgian - De-Bittered Black1.5 oz Belgian - De-Bittered Black - (late boil kettle addition)	34	566	0.9%
0.50 lb	Belgian Candi Sugar - Amber/Brown (60L)	38	60	5%
10.09 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Perle0.4 oz Perle Hops		Leaf/Whole	7	Boil	60 min	10.26	100%
0.40 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.40 oz	Perle (Leaf/Whole)		10.26	100%
0.40 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12 qt	Infusion	--	152 °F	60 min
4 qt	Infusion	--	158 °F	5 min
12 qt	Fly Sparge	--	158 °F	60 min
Starting Mash Thickness: 1.2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
8 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Flemish Ale Blend WLP665

Amount:	1 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Low/Med
Optimum Temp:	68 - 80 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 243 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Antwerp, Begium

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Resuscitated old vial of Flemish Ale Blend in 1/2 gallon starter. Used saved yeast from Bodacious and Psycho; WYEYEASY1214 Belgian Abbey and White Labs WLP644 Sacchraromyces Bruxellensis Trois. Mixed all yeasts in a starter days prior to brewing. The Perle Hops are very old. The IBU is intentionally low to favor the Lactobacillus in the Flemish Ale yeast.

Last Updated and Sharing

244

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Brews

Public: Yup, Shared
Last Updated: 2021-06-13 17:28 UTC
Snapshot Created: 2019-11-06 23:47 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:

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ELBong • 09/12/2021 at 09:06pm

5 of 5

This was a long time coming. I decided to brew this in the traditional manner, using an 18 month ferment to develop all the flavors. It's great. It can use another 6 months of age in the bottle. I'll probably never again brew anything this demanding. I'll be trying kettle-sours in the future.

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