Flanders Red

Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: https://www.homebrewtalk.com/forum/threads/landers
Calories: 191 calories (Per 12oz)
Carbs: 18 g (Per 12oz)

Created Wednesday December 19th 2018

Original Gravity:

1.058

Final Gravity:

1.012

ABV (standard):

6.06%

IBU (tinseth):

6.74

SRM (morey):

13.73

Mash pH

5.35

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Belgian - Pilsner3 lb Pilsner	37	1.6	28.6%
3 lb	American - Vienna3 lb Vienna	35	4	28.6%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	19%
1 lb	American - Aromatic Malt1 lb Aromatic Malt	35	20	9.5%
0.5 lb	American - Munich - Light 10L0.5 lb Munich - Light 10L	33	10	4.8%
0.5 lb	Belgian - Special B0.5 lb Special B	34	115	4.8%
0.5 lb	American - White Wheat0.5 lb White Wheat	40	2.8	4.8%
10.5 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.4 oz	Styrian Goldings0.4 oz Styrian Goldings Hops	Pellet	3.3	Boil	60 min	6.74	100%

Show Summary View

Amount	Variety	IBU	Bill %
0.4 oz	Styrian Goldings	6.74	100%
0.4 oz	Total

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Gypsum	Water Agt	Mash	1 hr.
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 tsp	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Roeselare Ale Blend 3763

Amount:	1 Each
Attenuation (avg):	80%	Flocculation:	Variable
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	35
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	7.83	31.3
Strike water volume at mash thickness of 1.25 qt/lb	3.28	13.1
Remaining sparge water volume	4.55	18.2
Grain absorption losses	-1.31	-5.3
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	6.27	25.1
Boil off losses	-2.25	-9
Hops absorption losses	-0.02	-0.1
Amount going into fermentor	4	16
Total:	7.83	31.3

Batch Performance

Efficiency:

Conversion: 11.5%

Pre-Boil: 70% 25.6 ppg

Ending Kettle: 69% 25.3 ppg

Brew House: 66% 24.3 ppg

Wort Volume:

4.5 Gallons

Expected 4 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.058
Actual OG: 1.057

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
2019-12-01	-66	Mash Complete	1.081	1.8	158 °F	12/1/2019 8:43 PM	Brewed at the Gruber residence on 12/1/2019. Added 1 tsb of gypsum 1 tsp of calcium chloride, 2 tsb of phosphoric acid. Mash locked in at 158F.
2019-12-01	-66	Pre-Boil Gravity	1.046	5.8 Gallons		12/1/2019 4:48 PM
2019-12-01	-66	Boil Complete	1.070	3.8 Gallons		12/1/2019 8:35 PM
2019-12-01	-66	Brew Day Complete	1.057	4.5 Gallons		12/1/2019 9:57 PM	Diluted 3.8 gallons with Poland Spring water and ended at 4.5 gallons. Took about 0.2 gallons or so for a starter for crooked stave dregs only. Don't have an airlock for that starter so covered in just foil. Pitched smack pack of Wyeast 3763 Roeselare blend at 72F 1 ounce of oak cubes boiled and added to fermenter (0.5 ounce of medium toast american and 0.5 ounce of medium plus toast french)

Notes

Mash at 158 to boost unfermentables.

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Last Updated: 2019-12-01 21:41 UTC