Flanders Brown Ale - Beer Recipe - Brewer's Friend

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Flanders Brown Ale

221 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: KTK, Chris
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Friday January 24th 2020
1.067
1.014
7.0%
22.4
21.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Belgian - Pale Ale20 lb Pale Ale 38 3.4 67.1%
4.50 lb Belgian - Munich4.5 lb Munich 38 6 15.1%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 6.7%
13 oz Belgian - Special B13 oz Special B 34 115 2.7%
2 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)2 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6.7%
8 oz Belgian - Chocolate8 oz Chocolate 30 340 1.7%
29.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 2.5 First Wort 90 min 9.91 57.1%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 8.1 Boil 60 min 6.82 14.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.4 Boil 30 min 5.7 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
7.38 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 239 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
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 gal Strike 127 °F 122 °F 25 min
Temperature 122 °F 149 °F 40 min
Temperature 149 °F 158 °F 30 min
4.8 gal Sparge 168 °F 168 °F 10 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.38 gal (53.53 qt). Suggest reducing initial water volume to 11.82 gal (47.3 qt) and adding 1.38 gal (5.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.39 gal (57.57 qt). Suggest reducing strike water volume to 9.78 gal (39.1 qt) and adding 2.39 gal (9.57 qt) sparge/top-off. 12.17 48.7  
Strike water volume at mash thickness of 1.75 qt/lb 12.17 48.7  
Mash volume with grains 14.39 57.6  
Grain absorption losses -3.48 -13.9  
Remaining sparge water volume (equipment estimates 4.76 g | 19.1 qt) 5.06 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.21 g | 52.8 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.6 46.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.6 g | 46.4 qt) 11 44  
Total: 17.23 68.9
Equipment Profile Used: System Default
 
Notes

Lactobacillus in secondary

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  • Last Updated: 2020-01-31 22:51 UTC