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3 bbl Flanders Red

187 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 110 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Post Boil Size: 123 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday July 27th 2017
1.056
1.018
5.1%
11.0
23.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
85 lb German - Pilsner85 lb Pilsner 38 1.6 41.5%
75 lb American - Pale 2-Row75 lb Pale 2-Row 37 1.8 36.6%
10 lb United Kingdom - Crystal 70L10 lb Crystal 70L 34 70 4.9%
10 lb Belgian - Special B10 lb Special B 34 115 4.9%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 4.9%
15 lb Belgian Candi Sugar - Dark (275L)15 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 7.3%
205 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Apollo3 oz Apollo Hops Pellet 20 Boil 60 min 11.02 100%
3 oz / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 2874 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
40g Gypsum
50g Calcium Chloride

No Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 gal Strike @ 174 Infusion 174 °F 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 111.61 gal (446.45 qt). Suggest reducing initial water volume to 10.77 gal (43.09 qt) and adding 99.61 gal (398.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 74.58 gal (298.3 qt) 59.38 237.5  
Strike water volume at mash thickness of 1.25 qt/lb 59.38 237.5  
Mash volume with grains 74.58 298.3  
Grain absorption losses -23.75 -95  
Remaining sparge water volume (equipment estimates 75.01 g | 300 qt) 94.63 378.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 110.39 g | 441.5 qt) 130 520  
Volume increase from sugar/extract (late additions) 1.23 4.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 110 g | 440 qt) 123 492  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 123 g | 492 qt) 110 440  
Total: 154 616
Equipment Profile Used: System Default
 
Notes

Pitch 10 packs of bre-256 @65F


  1. If we not have 30# of Munich make up the rest with Vienna
  2. replace with 10# of Crisp C77 with C45. if not enough C77 is available English C70 in the recipe means C77.
  3. Do 20# total of wheat. If we are short on the 10# of either make up the other with the other (flaked+ white=20#) if less than 20# total wheat exists make up the rest with plisner.
  4. pH and temp are intentially high.
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  • Last Updated: 2019-11-13 08:06 UTC