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Unnamed Flanders Red

213 calories 24 carbs
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created Friday February 22nd 2019
1.064
1.018
6.11%
10.58
19.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
21 lb United Kingdom - Maris Otter Pale21 lb Maris Otter Pale 38 3.75 41.2%
18 lb American - Vienna18 lb Vienna 35 4 35.3%
4 lb Belgian - Special B4 lb Special B 34 115 7.8%
4 lb Belgian - CaraVienne4 lb CaraVienne 34 20 7.8%
4 lb Belgian - Aromatic4 lb Aromatic 33 38 7.8%
51 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.58 100%
 
Mash Guidelines
Amount Description Type Temp Time
qt Sparge 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1
Attenuation (custom):
75%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 415 B cells required
White Labs - California Ale Yeast WLP001
Amount:
4
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 415 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Amount: 20 ml      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 28.24 113  
Strike water volume at mash thickness of 1.5 qt/lb 19.13 76.5  
WARNING: Mash tun capacity exceeded.
Volume required: 23.2 gal. Reduce mash thickness
   
Remaining sparge water volume 9.11 36.5  
Grain absorption losses -6.38 -25.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 21.61 86.5  
Boil off losses -1.5 -6  
Hops absorption losses -0.11 -0.5  
Amount going into fermentor 20 80  
Total: 28.24 113
 
Notes

Adjust wort pH to between 4.0 and 4.3 prior to initial boil (lactic or malic acid).

Initial boil for 15 mins no hops

Lower temp to desired (room temp - 95 degrees), inoculate with bacteria

Purge head space with CO2, cover with plastic wrap and lid - Sit for 3 days, until pH is low 3s. Resume boil, add hops - and pitch yeast generously during fermentation.

Cold Crash: Add pureed raspberry, age 10 days.

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  • Last Updated: 2019-02-26 14:17 UTC