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christmas red - flanders

Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Sunday February 16th 2020

Original Gravity:

1.056

Final Gravity:

1.008

ABV (standard):

6.2%

IBU (tinseth):

18.3

SRM (morey):

13.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.60 kg	Munich Dark 20L1.6 kg Munich Dark 20L	34	20	29.6%
1.60 kg	German - Pilsner1.6 kg Pilsner	38	1.6	29.6%
1.60 kg	German - Vienna1.6 kg Vienna	37	4	29.6%
100 g	German - CaraMunich I100 g CaraMunich I	34	39	1.9%
100 g	German - CaraMunich II100 g CaraMunich II	34	46	1.9%
100 g	Belgian - CaraVienne100 g CaraVienne	34	20	1.9%
100 g	Belgian - Special B100 g Special B	34	115	1.9%
100 g	German - Wheat Malt100 g Wheat Malt	37	2	1.9%
100 g	Aromatic Malt100 g Aromatic Malt	35	20	1.9%
5,400 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
40 g	Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	18.32	100%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Hallertau Mittelfruh (Pellet)		18.32	100%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L		Infusion	--	68 °C	60 min

Yeast

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

Wyeast - Roeselare Ale Blend 3763

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Variable
Optimum Temp:	18 - 29 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9

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

Brew this one early in the year to have it ready(ish) for christmas. (Edit: Lagering may last several years to make it sour).

Week 1: Primary fermentation with ale yeast (plastic carboy or whatever).
Week 2 & 3: Rack to secondary, still ale yeast (plastic or whatever). Add oak chips for 14 days.
Week 4: Rack to a corny, glass or PET container. Add mixed culture yeast.

Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.

Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). I use wlp550
Mixed culture: Wyeast Roeselare 3763 or WLP655

Last Updated and Sharing

467

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Brews

Public: Yup, Shared
Last Updated: 2021-03-17 19:14 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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