Flanders Red V2 - Beer Recipe - Brewer's Friend

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Flanders Red V2

314 calories 22.8 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: 62.02 liters
Post Boil Size: 52.8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 314 calories (Per 750ml)
Carbs: 22.8 g (Per 750ml)
Created: Tuesday April 8th 2025
1.046
1.005
5.4%
7.3
14.9
5.4
79.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Vienna Malt4.6 kg Vienna Malt $ 3.42 / kg
$ 15.72 		37 3.5 45.1%
4.60 kg Weyermann - Munich Type II (Dark)4.6 kg Munich Type II (Dark) $ 3.28 / kg
$ 15.09 		37 10 45.1%
0.50 kg Dingemans - Special B0.5 kg Special B $ 5.10 / kg
$ 2.55 		33.1 125 4.9%
0.25 kg Simpsons - Crystal Medium0.25 kg Crystal Medium $ 2.90 / kg
$ 0.72 		33 65.01 2.5%
0.25 kg Simpsons - Crystal Dark0.25 kg Crystal Dark $ 7.50 / kg
$ 1.88 		33 120 2.5%
10.20 kg / $ 35.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops $ 0.08 / g
$ 3.60 		Pellet 3.1 Boil 60 min 7.25 100%
45 g / $ 3.60
 
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 7 days
$ 5.00
 
Yeast
White Labs - Melange WLP4633
Amount:
1 Each
Cost:
$ 23.00 / each
$ 23.00
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 200 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) 200 B cells required
$ 35.00 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 Water Report 2021 - Averages
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 2 3 5 5 56
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 15 min
36.7 L Fly Sparge 76 °C 76 °C 45 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: 55.93 L. Suggest reducing initial water volume to 45.4 L and adding 10.53 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 28.1
Mash volume with grains 34.8
Grain absorption losses -10.2
Remaining sparge water volume (equipment estimates 39 L) 45.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 62
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 50 L) 52.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.8 L) 50
Total: 73.1  
Equipment Profile Used: System Default
 
Notes


Wyeast - German Ale Yeast Pitched First for Primary

Transfer to 50L keg for secondary and pitch with Whitelabs WLP4633 - Melange.

The 50L keg has about 5+ litres of existing Flanders Red which we will put the new brew in top of and add the new yeast.


Wyeast 3763 Roeselare Blend (Previous brew)



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  • Last Updated: 2025-04-12 10:00 UTC