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Flanders Red

188 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Various
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday August 28th 2016
1.057
1.014
5.6%
13.6
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Vienna4 lb Vienna 37 4 64%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 16%
4 oz American - Aromatic Malt4 oz Aromatic Malt 35 20 4%
0.25 lb Belgian - CaraVienne0.25 lb CaraVienne 34 20 4%
4 oz Belgian - Special B4 oz Special B 34 115 4%
4 oz Belgian - Unmalted Wheat4 oz Unmalted Wheat 36 2 4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 4%
100 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 13.56 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.55 g | 22.2 qt) 5.03 20.1  
Mash volume with grains (equipment estimates 6.05 g | 24.2 qt) 5.53 22.1  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.03 20.1
Equipment Profile Used: System Default
 
Notes

Pitch Wyeast 5335 Lactobacillus - Ferment for 3-5 days.

Pitch Wyeast 3763 Roeselare Ale Blend - Ferment until sg stable. (1.016)

Rack of off yeast and age 3-6 months.

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  • Last Updated: 2017-01-07 03:59 UTC