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flanders red

254 calories 23.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 33.12 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 254 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)
Created: Wednesday February 12th 2020
1.055
1.011
5.8%
10.6
10.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg Weyermann - Pilsner2.75 kg Pilsner 36 1.5 43.8%
2.75 kg The Swaen - Swaen Vienna2.75 kg Swaen Vienna 36.8 4.5 43.8%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 4%
100 g United Kingdom - Extra Dark Crystal 160L100 g Extra Dark Crystal 160L 33 160 1.6%
250 g United Kingdom - Crystal 70L250 g Crystal 70L 34 70 4%
175 g German - Acidulated Malt175 g Acidulated Malt 27 3.4 2.8%
6.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 4.2 Boil 60 min 10.59 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.97 bar       Temp: 4 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Brasserie Dupont
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 20 10 30 90 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.1 L Strike 68 °C 67 °C 60 min
14.3 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 25.1
Mash volume with grains 29.2
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 13.9 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 33.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 26 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 26
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

Ferment in steel first, then when primary is done, transfer to oak barrel for 1 year to 18 months

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  • Last Updated: 2025-07-16 01:24 UTC