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Roeselred

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Saturday January 2nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Belgian - Pilsner2.4 kg Pilsner 37 1.6 38.9%
2.40 kg German - Vienna2.4 kg Vienna 37 4 38.9%
0.23 kg Belgian - Wheat0.23 kg Wheat 38 1.8 3.7%
0.45 kg Munich0.45 kg Munich 37 6 7.3%
0.23 kg 1886 Malt House - NY Aromatic 200.23 kg NY Aromatic 20 34.86 20 3.7%
0.23 kg German - CaraMunich III0.23 kg CaraMunich III 34 57 3.7%
0.23 kg Belgian - Special B0.23 kg Special B 34 115 3.7%
6.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g East Kent Goldings23 g East Kent Goldings Hops Pellet 5 Boil 90 min 16 100%
23 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Oak chips Water Agt Primary 0 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L 68 °C -- 60 min
11.7 L Fly Sparge 76 °C -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.6
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 16.2 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 19
Total: 33.6  
Equipment Profile Used: System Default
 
Notes
  • ferment in glass carboy for min 1 year. Add a chopstick to improve oxygen transfer in glass carboy after a couple of months
  • add Wyeast 1007 German ale or WLB001 California Ale or Safale F2 before bottling
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  • Public: Yup, Shared
  • Last Updated: 2021-09-28 12:35 UTC