De Bourgogne - Beer Recipe - Brewer's Friend

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De Bourgogne

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday October 13th 2020
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Jamil's Flanders Red

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OG: 1.062 FG: 1.013 ABV: 6.5% IBU: 18

1.060
1.015
5.9%
18.5
12.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Vienna6 lb Vienna 35 4 39%
6 lb American - Pilsner6 lb Pilsner 37 1.8 39%
1.20 lb Munich1.2 lb Munich 38 6 7.8%
1.20 lb Honey Malt1.2 lb Honey Malt 37 25 7.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.2%
15.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.5 100%
1.25 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
San Carlos 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.12 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.12 20.5  
Mash volume with grains 6.35 25.4  
Grain absorption losses -1.93 -7.7  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.18 40.7
Equipment Profile Used: System Default
 
Notes

Kettle sour to pH 3.2 to 3.4 with OYL-605.

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  • Last Updated: 2020-10-15 18:42 UTC