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Rouge d’ Lacomb Flanders Style 2024

194 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 83% (brew house)
Source: BelgianFenceOrchardandBrewing
Hop Utilization: 97%
Calories: 194 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday December 2nd 2024
1.060
1.006
7.2%
6.3
16.1
5.4
6.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Pale Ale 5 lb Pale Ale 37.72 3.9 49.8%
2.40 oz Dingemans - Munich MD2.4 oz Munich MD $ 2.45 / lb
$ 0.37 		36.5 6.3 1.5%
1.90 lb Dingemans - Cara 20 MD (Caravienne) 1.9 lb Cara 20 MD (Caravienne) 34 20 18.9%
1 lb Dingemans - Cara 50 MD1 lb Cara 50 MD 34 20 10%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 10%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 5%
0.50 lb Crisp Malting - Flaked Torrefied Maize0.5 lb Flaked Torrefied Maize 36.8 0.66 5%
10.05 lbs / $ 0.37
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Artisan - Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 6.3 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.29 / each
$ 0.29 		Water Agt Mash 0 min.
1 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Slaked Lime Water Agt Mash 1 hr.
15.52 ml Phosphoric acid Water Agt Mash 1 hr.
0.07 ml Phosphoric acid Water Agt Sparge 1 hr.
$ 0.29
 
Yeast
- Nottingham Ale Yeast
Amount:
1 Each
Cost:
$ 5.49 / each
$ 5.49
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 5.49 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
35877
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
4.5 gal Strike 145 °F 145 °F 60 min
Infusion 145 °F 163 °F 35 min
4 gal Sparge 168 °F 172 °F 1 min
Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.77 15.1  
Mash volume with grains 4.57 18.3  
Grain absorption losses -1.26 -5  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 4.24 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.01 32
Equipment Profile Used: System Default
"Rouge d’ Lacomb Flanders Style 2024" Flanders Red Ale beer recipe by BelgianFenceOrchardandBrewing. All Grain, ABV 7.2%, IBU 6.3, SRM 16.1, Fermentables: (Pale Ale , Munich MD, Cara 20 MD (Caravienne) , Cara 50 MD, Aromatic Malt, Special B, Flaked Torrefied Maize) Hops: (Hallertau Mittelfruh) Other: (Whirlfloc, Gypsum, Slaked Lime, Phosphoric acid)
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  • Last Updated: 2026-02-27 03:30 UTC