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Flanders

167 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 10.1 °P (recipe based estimate)
Efficiency: 90% (brew house)
Source: Agnaty
Calories: 167 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Thursday August 11th 2016
13.3 °P
3.9 °P
5.1%
14.0
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.67 kg German - Pilsner1.67 kg Pilsner 38 2.77 38.1%
1.02 kg American - Pale 2-Row1.02 kg Pale 2-Row 37 3.31 23.3%
0.86 kg American - Wheat0.86 kg Wheat 38 3.31 19.6%
0.30 kg American - Munich - Light 10L0.3 kg Munich - Light 10L 33 25.19 6.8%
0.48 kg German - CaraFoam0.48 kg CaraFoam 37 3.31 10.9%
0.06 kg German - Carafa I0.056 kg Carafa I 32 905.81 1.3%
4.39 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Zeus5 g Zeus Hops Pellet 16.2 Boil 90 min 10.55 16.1%
6 g Pacifica6 g Pacifica Hops Pellet 4.8 Boil 20 min 2.12 19.4%
6 g Pacifica6 g Pacifica Hops Pellet 4.8 Boil 10 min 1.27 19.4%
14 g Pacifica14 g Pacifica Hops Pellet 4.8 Boil 0 min 45.2%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g CaSO4 Water Agt Boil 90 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Whitbread Ale Yeast WLP017
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
Omega Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       Amount: Cornelius Keg       CO2 Level: 2.60 Volumes
 
Target Water Profile
Chicago, IL, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 13 8 15 27 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L 74 Celsius Water Infusion -- 66 °C 60 min
6.9 L 99 Celsius Water Infusion -- 76 °C 10 min
19 L .38 L/P/M Sparge -- 78 °C 80 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 14
Mash volume with grains 16.9
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 22.7 L) 21.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.7
Going into fermentor 22.7
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Collected unhopped wort and boiled for 10 minutes. Knocked out into CO2 purged HLT and pitched lactobacillus blend. 24 hours later pH dropped from 5.2 to a 3.5. Transferred blend into wort kettle, brought to boil, and hopped beer (with aged Pacifica) at specified intervals. Cooled wort and pitched Whitbread yeast starter. Let ferment for 7 days then split the batch into two separate three gallon carboys. Aged one carboy with oak chips soaked in Moscato. Aged the other carboy with tart cherries. After two months transferred into Cornelius keg and pressurized. Currently cellaring beer.

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  • Last Updated: 2016-08-11 19:31 UTC