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Flanders Red

236 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JH
Calories: 236 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Friday December 22nd 2017
1.077
1.014
8.3%
10.9
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Pale 2-Row4.7 kg Pale 2-Row 38 2.5 56.3%
1.20 kg United Kingdom - Munich1.2 kg Munich 37 6 14.4%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 12%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 6%
0.60 kg United Kingdom - Amber0.6 kg Amber 32 27 7.2%
0.35 kg United Kingdom - Extra Dark Crystal 120L0.35 kg Extra Dark Crystal 120L 33 120 4.2%
8.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Aged Sav Goldings70 g Aged Sav Goldings Hops Leaf/Whole 1.5 Boil 90 min 8.75 70%
30 g Aged Sav Goldings30 g Aged Sav Goldings Hops Leaf/Whole 1.5 Boil 20 min 2.12 30%
100 g / $ 0.00
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med/Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 120 min
25 L mash out Temperature -- 74 °C 10 min
10 L Sparge -- 75 °C 25 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.9
Mash volume with grains 26.4
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 19.6 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Brewed 22.12.2017

Kegged 27.02.2018 showing signs of pediococcus ropiness.
FG 1.014
PH

Added 30g (1.5g/l) dried hyssop in muslin bag along with 100g sugar and TYB Saison Brett blend II on 15/03/2018.

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  • Last Updated: 2018-03-15 03:32 UTC