Flanders Leftorium - Beer Recipe - Brewer's Friend

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Flanders Leftorium

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 85% (brew house)
Source: https://beerandbrewing.com/make-your-best-flanders-red-ale/
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday March 23rd 2020
1.066
1.016
6.6%
12.7
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 42.6%
5 lb Briess - Bonlander Munich Malt 10L5 lb Bonlander Munich Malt 10L 35.9 10 42.6%
0.50 lb Dingemans - Aromatic Malt0.5 lb Aromatic Malt 36.3 19 4.3%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 4.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 60 min 12.68 100%
0.25 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.51 psi       Temp: 42 °F       CO2 Level: 2.25 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.41 gal Strike 163 °F 152 °F 60 min
4.32 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Primary ferment in carboy 2 weeks
Transfer to soured barrel and age for 2 months

Last Updated and Sharing
 
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  • Last Updated: 2020-04-02 15:03 UTC