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Wild Sweet and Sour Lemon Flanders Red

228 calories 16 carbs
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 5 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 80% (brew house)
Source: Daniel Williams
Calories: 228 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Wednesday February 15th 2012
1.070
1.007
8.25%
23.03
13.7
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 26.1%
2 lb Honey 2 lb Honey 42 2 17.4%
0.25 lb United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L 33 80 2.2%
0.5 lb American - Vienna0.5 lb Vienna 35 4 4.3%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 8.7%
0.5 lb American - Victory0.5 lb Victory 34 28 4.3%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 2.2%
1 lb American - Rye1 lb Rye 38 3.5 8.7%
2 lb N/A - Apple Cider (lacto starter)2 lb Apple Cider (lacto starter) 60 10 17.4%
1 lb N/A - tart cherry puree/white grapes/dried mango1 lb tart cherry puree/white grapes/dried mango 60 30 8.7%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Aroma 5 min 50%
0.5 oz Sorachi Ace0.5 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 60 min 50%
 
Mash Guidelines
Amount Description Type Temp Time
recirculating ramping up after resting at 145 Infusion 145 °F 45 min
155 using herms to ramp up Temperature 150 °F 45 min
recerculate ramping up to 145 Infusion 125 °F 15 min
 
Other Ingredients
Amount Name Type Use Time
0.25 oz lemon grass Spice Boil 15 min.
0.1 oz sweet/bitter orange peel Spice Boil 15 min.
1 tbsp whirlfloc Other Boil 15 min.
1 tbsp yeast nutrient Other Boil 5 min.
1 tbsp gelatin Fining Primary 1 min.
1 tsp white pepper Spice Boil 15 min.
0.25 oz Oak chips Other Secondary 1 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
Lacto culture used to make an apple cider starter warm for 7 days pitched into the primary w/o boiling
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Belgian Water Profile Antwerp
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 12 20 69 87 81
This is to treat 11 gallons of water.

chalk - 2 grams
baking soda - 3 grams
gypsum - 3 grams
calcium chloride - 6 grams
epsom salt - 5 grams


Mash Chemistry and Brewing Water Calculator
 
Notes

Honey is added at end of primary directly to fermenter and should be soft varietal like orange blossom.

1/2 minerals added at mash the other half added during the boil after sparging.

Lacto starter made with 2 gallons warm apple juice - 90 degrees plus. Pitch and let sit for one week. Add to primary when the yeast is pitched.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 6 gallons. Mash strike temp is 6 gallons at 130 degrees to hit protein rest at 120 for 15 min then raise for 45 minutes to 148 with Herms and then mash out at 170. Only collect first running's as all water added to mash. Collect 3 gallons after 90 min boil and add 1 gallon honey and 2 gallons Apple juice.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-06-05 03:02 UTC
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