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Rosey

169 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EL Bong
Rating:
5.00 (1 Review)

Calories: 169 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Wednesday November 6th 2019
1.052
1.007
5.9%
10.3
16.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Finland - Pilsner Malt3 lb Pilsner Malt 37 2 29.7%
2 lb Briess - Bonlander Munich2 lb Bonlander Munich 36 10 19.8%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 19.8%
2 lb American - Vienna2 lb Vienna 35 4 19.8%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 2.5%
4 oz American - Victory4 oz Victory 34 28 2.5%
1.50 oz Belgian - De-Bittered Black1.5 oz Belgian - De-Bittered Black - (late boil kettle addition) 34 566 0.9%
0.50 lb Belgian Candi Sugar - Amber/Brown (60L)0.5 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 5%
10.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Perle0.4 oz Perle Hops Leaf/Whole 7 Boil 60 min 10.26 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low/Med
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Antwerp, Begium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 152 °F 60 min
4 qt Infusion -- 158 °F 5 min
12 qt Fly Sparge -- 158 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.88 11.5  
Mash volume with grains 3.65 14.6  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.41 29.6
Equipment Profile Used: System Default
 
Notes

Resuscitated old vial of Flemish Ale Blend in 1/2 gallon starter. Used saved yeast from Bodacious and Psycho; WYEYEASY1214 Belgian Abbey and White Labs WLP644 Sacchraromyces Bruxellensis Trois. Mixed all yeasts in a starter days prior to brewing. The Perle Hops are very old. The IBU is intentionally low to favor the Lactobacillus in the Flemish Ale yeast.

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  • Last Updated: 2021-06-13 17:28 UTC
  • Snapshot Created: 2019-11-06 23:47 UTC