StuBru - Brokenbach Mountain (Grand Cru) Beer Recipe | All Grain Flanders Red Ale | Brewer's Friend
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StuBru - Brokenbach Mountain (Grand Cru)

176 calories 14.6 g 330 ml
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.153 (recipe based estimate)
Post Boil Gravity: 1.306 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Friday January 8th 2021
1.058
1.009
6.5%
5.9
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,800 g Gladfield - Vienna Malt2800 g Vienna Malt 37.4 3.45 34.6%
2,500 g Gladfield - German Pilsner Malt2500 g German Pilsner Malt 37.3 2.03 30.9%
1,650 g Bestmalz - BEST Munich1650 g BEST Munich 37 6.3 20.4%
285 g Simpsons - Aromatic Malt285 g Aromatic Malt 33 23.04 3.5%
285 g Weyermann - Caramunich Type 1285 g Caramunich Type 1 33.5 35 3.5%
285 g Weyermann - Special W285 g Special W 33.6 115 3.5%
285 g Joe White - Wheat Malt285 g Wheat Malt 37.3 2.15 3.5%
8,090 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 5.88 100%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 67 °C 62 °C 60 min
Sparge 62 °C -- --
9 L Sparge 70 °C 67 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Notes

*Check Yeast Amount.

  • Primary 2 weeks at 18 C.
  • Rack to Secondary and add 560g Maltodextrin & Oak Spirals for 365days.


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  • Public: Yup, Shared
  • Last Updated: 2021-05-24 03:20 UTC
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