LofSom Flanders Red Ale Beer Recipe | BIAB Flanders Red Ale | Brewer's Friend
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LofSom Flanders Red Ale

215 calories 21.2 g 330 ml
Beer Stats
Method: BIAB
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Wednesday January 15th 2020
1.070
1.016
7.0%
4.5
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Vienna6 kg Vienna 37 4 92.3%
250 g American - Caramel / Crystal 120L250 g Caramel / Crystal 120L 33 120 3.8%
250 g Belgian - Special B250 g Special B 34 115 3.8%
6,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Challenger5 g Challenger Hops Pellet 8.5 Boil 60 min 4.52 25%
15 g Challenger15 g Challenger Hops Pellet 8.5 Dry Hop 3 days 75%
20 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 66 °C 66 °C --
6 L Sparge 50 °C 50 °C --
Top Off 40 °C 40 °C --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 154.4 g       Temp: 20 °C       CO2 Level: 2.7 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

Step 1
Cooldown the wort to 40C

Step 2
Calculate Dilution and Boil Off Gravity for the top off value

2.1 New OG value is 1.0XX after Top off
2.2 Record the FG value and (if 1.0XX then X.XX%)

What we want 5.38%

Step 3
Add 6 tablets of Probi-mage at 40C in fermentation tank for 3 days
Step 4
Add Yeast

Note! record the PH value before adding Probi-mage and after 3 days before adding yeast.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-22 16:06 UTC
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