Flanders Red 22 - Beer Recipe - Brewer's Friend

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Flanders Red 22

9449 calories 883.7 g 20 qt
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 9449 calories (Per 20qt)
Carbs: 883.7 g (Per 20qt)
Created: Monday July 11th 2022
1.054
1.011
5.7%
14.0
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Gambrinus - Pilsner Malt9 lb Pilsner Malt 37.3 1.5 37.5%
5 lb Briess - Rye Malt5 lb Rye Malt 36.8 3.7 20.8%
3 lb Gambrinus - Honey Malt3 lb Honey Malt 37 25 12.5%
2 lb Weyermann - CaraRed2 lb CaraRed 35 19.3 8.3%
2 lb Dingemans - Special B2 lb Special B 33.1 125 8.3%
2 lb Simpsons - Golden Naked Oats2 lb Golden Naked Oats 27 7 8.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.2%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mt. Hood (4.7AA)2 oz Mt. Hood (4.7AA) Hops Leaf/Whole 4.7 First Wort 0 min 14.04 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.06 lb Rice hulls Water Agt Mash --
1.50 oz Rye Whiskey Soaked Medium Char Oak Chips Water Agt Mash --
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.33 g | 33.3 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Brewed August 23, 2022. Kettle sour with the Lactobacillus Blend for 72 hours. Then boil with hops, chill, and ferment with Roeselare Blend in plastic for 4 days (OG=1.020 and still actively fermenting) then rack to used Rye Whiskey Oak Barrel (with rye whiskey soaked oak chips added as barrel has been used for a number of brews over past 2 years).

This is my Christmas Beer for 2022. Kegged first 2.5 gal after 3 months aging in the barrel.

Is similar to Rodenbach Classic, but without the cloying sweet aftertaste. Very drinkable.

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  • Last Updated: 2022-11-27 17:00 UTC