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Flanders Ale.

182 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 120 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Machoraton
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday July 8th 2018
1.060
1.010
6.6%
5.7
21.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 51.7%
1 kg Belgian - Munich1 kg Munich 38 6 17.2%
400 g Belgian - Special B400 g Special B 34 115 6.9%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 17.2%
300 g Belgian - Biscuit300 g Biscuit 35 23 5.2%
100 g Belgian - Chocolate100 g Chocolate 30 340 1.7%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Magnum0.15 oz Magnum Hops Pellet 15 Boil 20 min 5.68 100%
0.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz French oak chips Spice Primary 7 days
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 265 B cells required
Brett WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 70 °C 45 min
30 L Temperature -- 76 °C 10 min
30 L Temperature -- 80 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 30.7
Mash volume with grains (equipment estimates 39.9 L) 34.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 24
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 18
Volume into fermentor 18
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

sour first with sour pitch, and then pitch the brett + 3522. ferment for 1 month or so.

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  • Public: Yup, Shared
  • Last Updated: 2018-07-08 09:32 UTC