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182 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 52.6 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 84% (brew house)
Source: djewell
Calories: 182 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Friday October 28th 2016
1.060
1.008
7.0%
20.8
17.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Golden Promise7 kg Golden Promise 37 3 72.4%
1.60 kg German - Munich Light1.6 kg Munich Light 37 6 16.6%
900 g American - Caramel / Crystal 60L900 g Caramel / Crystal 60L 34 60 9.3%
165 g German - Carafa III165 g Carafa III 32 535 1.7%
9.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Tettnanger80 g Tettnanger Hops Pellet 3.5 Boil 60 min 20.75 100%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 each Brettanomyces Bruxellensis (WLP677) Other Secondary 70 min.
1 each Brett Lambicus (WLP653) Other Secondary 70 min.
1 each WLP665-Flemish Ale Blen Other Secondary 70 min.
1 kg Sour Cherries Flavor Secondary 70 min.
250 g Oak (soaked in Pinot Noir) Flavor Secondary 7 days
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 14 5 130 135 100
Gypsum - 0.16 g/L
CalCL - 0.14 g/L
Epsom - 0.11 g/L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Sac Rest Infusion -- 69 °C 45 min
Raise Temp Temperature -- 75.6 °C 15 min
34 L Sparge Fly Sparge -- 75.6 °C 40 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.7 L. Suggest reducing initial water volume to 45.4 L and adding 2.3 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 29
Mash volume with grains 35.4
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 29.3 L) 34.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.7 L) 52.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 41.6
Going into fermentor 41.6
Total: 63.2  
Equipment Profile Used: System Default
 
Notes

Mash high : 156F
Ferment high : 72-75F
Primary - Pitch saccharomyces at half the rate in primary. After main fermentation add pinot noir soaked oak.
Secondary - Add sour cherries and Brett. Let sit for 8-10 weeks before adding any other bugs.
Add lacto and pedio and more bret. Also test for oak character and remove when needed.

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  • Last Updated: 2018-09-15 19:39 UTC