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Flatter Me Red Mark 3 - RHBA 2018

182 calories
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt Nanney
Share: <EMBED>
1.055
1.014
5.32%
15.04
14.46
n/a
Fermentables
Amount Fermentable PPG °L Bill %
2 lbFlaked Wheat2 lb Flaked Wheat34216.4%
3 lbPilsner (2 Row) Ger3 lb Pilsner (2 Row) Ger37.3224.6%
5 lbVienna Malt5 lb Vienna Malt35.93.541%
0.5 lbMunich Malt0.5 lb Munich Malt36.894.1%
8 ozAromatic Malt8 oz Aromatic Malt35.9264.1%
8 ozCaramunich I (Weyermann)8 oz Caramunich I (Weyermann)35.8514.1%
8 ozSpecial B Malt8 oz Special B Malt301804.1%
3.2 ozMelanoiden Malt3.2 oz Melanoiden Malt36.8201.6%
12.2 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozEast Kent Goldings1 oz East Kent Goldings HopsDebittered Leaf5Boil60 min15.04
Mash Guidelines
Amount Description Type Temp Time
18.4 qtMash InInfusion158 F60 min
19.3 qtMash OutSparge168 F0 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Amount:
1
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P)
231 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: Keg with 12.54 PSI       CO2 Level: 2.3 Volumes
Target Water Profile: Brugge
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 125 139 145 370
Mash: 4.6 gallons ; 12 ml Lactic Acid (pH 5.30); Gypsum 8g; Calcium Chloride 9g; Baking Soda 21g

Sparge: 5.1 gallons; 3ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
Notes



Water Profile from:

http://www.ale-iansociety.org/phpBB3/viewtopic.php?f=2&t=719

This recipe is shared.
Recipe QR Code
View Count: 365
Brew Count: 1
Last Updated: 2018-07-12 19:00 UTC
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