Flanders red ale Beer Recipe | All Grain Flanders Red Ale by Spesko | Brewer's Friend
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Flanders red ale

183 calories 17 g 330 ml
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Špes M.
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday March 1st 2020
1.060
1.012
6.3%
24.0
19.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen 37 1.9 21.7%
2 kg Bestmalz - BEST Vienna2 kg BEST Vienna 37 3.8 21.7%
2 kg Bestmalz - BEST Munich2 kg BEST Munich 37 6.3 21.7%
1 kg Bestmalz - BEST Caramel Amber1 kg BEST Caramel Amber 34 25 10.9%
0.60 kg Bestmalz - BEST Special X0.6 kg BEST Special X 34.5 132.5 6.5%
0.60 kg Bestmalz - BEST Caramel Aromatic0.6 kg BEST Caramel Aromatic 34.5 19 6.5%
0.50 kg Bestmalz - BEST Caramel Hell0.5 kg BEST Caramel Hell 34.5 5.4 5.4%
0.50 kg Bestmalz - BEST Melanoidin0.5 kg BEST Melanoidin 34.5 27 5.4%
9.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Bobek70 g Bobek Hops Leaf/Whole 4.5 Boil 60 min 24 100%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Drozganje Temperature 62 °C 62 °C 40 min
30 L Drozganje Temperature 62 °C 72 °C 45 min
10 L Spiranje Fly Sparge 70 °C -- 10 min
Starting Mash Thickness: 3.14 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Hrastovi sekanci Other Secondary 200 days
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 316.6 g       Temp: 20 °C       CO2 Level: 3.5 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

Fermentiramo 8 do 24 mesecev v primarnem fermentorju na 20°C. Po 6 mesecih lahko pivu dodamo 1l ali 2l sveže pivine, da se nahranijo mikroorganizmi, ki so krivi za razuzdane okuse v teh pivih.
Po enem letu se pivu dodajo hrastovi sekanci za najmanj pol leta, da poglobijo okus.
V steklenici mora zoreti najmanj 6 mesecev. (6g/l sladkorja za stekleničenje)

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  • Public: Yup, Shared
  • Last Updated: 2020-03-01 09:55 UTC
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