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christmas red - flanders

169 calories 13.6 g 330 ml
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created Sunday February 16th 2020
1.056
1.008
6.18%
18.32
13.47
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Munich Dark 20L1.6 kg Munich Dark 20L 34 20 29.6%
1.60 kg German - Pilsner1.6 kg Pilsner 38 1.6 29.6%
1.60 kg German - Vienna1.6 kg Vienna 37 4 29.6%
100 g German - CaraMunich I100 g CaraMunich I 34 39 1.9%
100 g German - CaraMunich II100 g CaraMunich II 34 46 1.9%
100 g Belgian - CaraVienne100 g CaraVienne 34 20 1.9%
100 g Belgian - Special B100 g Special B 34 115 1.9%
100 g German - Wheat Malt100 g Wheat Malt 37 2 1.9%
100 g Aromatic Malt100 g Aromatic Malt 35 20 1.9%
5.4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18.32 100%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L Infusion 68 °C 60 min
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9
 
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

Brew this one early in the year to have it ready(ish) for christmas.

Week 1: Primary fermentation with ale yeast (plastic carboy or whatever).
Week 2 & 3: Rack to secondary, still ale yeast (plastic or whatever). Add oak chips for 14 days.
Week 4: Rack to a corny, glass or PET container. Add mixed culture yeast.

Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.

Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). I use wlp550
Mixed culture: Wyeast Roeselare 3763 or WLP655

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-22 18:53 UTC
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