Flanders Red - Beer Recipe - Brewer's Friend

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Flanders Red

304 calories 28.5 g 750 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.9 liters
Post Boil Size: 53.75 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 74% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 304 calories (Per 750ml)
Carbs: 28.5 g (Per 750ml)
Created: Tuesday May 17th 2022
1.044
1.009
4.6%
7.5
14.2
5.5
77.42
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Vienna Malt4.5 kg Vienna Malt $ 3.42 / kg
$ 15.37 		37 3.5 45%
4.50 kg Weyermann - Munich Type II (Dark)4.5 kg Munich Type II (Dark) $ 3.28 / kg
$ 14.76 		37 10 45%
0.50 kg Dingemans - Special B0.5 kg Special B 33.1 125 5%
0.25 kg Simpsons - Crystal Medium0.25 kg Crystal Medium - (late boil kettle addition) $ 2.90 / kg
$ 0.72 		33 65.01 2.5%
0.25 kg Barrett Burston - Dark Crystal Malt0.25 kg Dark Crystal Malt $ 6.45 / kg
$ 1.61 		34.5 80 2.5%
10 kg / $ 32.47
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops $ 0.10 / g
$ 3.00 		Pellet 4.8 Boil 60 min 7.5 100%
30 g / $ 3.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient $ 0.05 / g
$ 0.50 		Other Boil 15 min.
90 g Medium Oak Chips $ 0.05 / g
$ 4.50 		Other Secondary 365 days
$ 5.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
$ 24.95 / each
$ 24.95
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
4 Liters
Cost:
$ 3.00 / L
$ 12.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 36.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.25 bar       Temp: 20 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
ACT - Gungahlin - 2019 Water Report Mean
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
39.5 L HERMS Sacvh Rest Temperature 68 °C 68 °C 60 min
Mashout Temperature 76 °C 76 °C --
36.7 L Fly Sparge 76 °C 76 °C 60 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.85 L. Suggest reducing initial water volume to 45.4 L and adding 10.45 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 27.5
Mash volume with grains 34.1
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 39.3 L) 44.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 60.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 50 L) 53.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.8 L) 50
Total: 71.8  
Equipment Profile Used: System Default
 
Notes


Wyeast - German Ale Yeast Pitched First for Primary

Transfer to 50L keg for secondary and pitch with Wyeast 3763 Roeselare Blend

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  • Last Updated: 2023-04-19 07:10 UTC