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Fast Flanders

202 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Friday August 11th 2017
1.061
1.014
6.12%
14.48
14.36
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 36.4%
2 lb German - Vienna2 lb Vienna 37 4 24.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 12.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 12.1%
0.5 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 6.1%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 3%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 3%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 3%
8.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 14.48 100%
 
Mash Guidelines
Amount Description Type Temp Time
qt ~3 day mash, add Lactobacillus after ~12 hrs Infusion 152 °F 999 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 lb Figs Flavor Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Demerara       Amount: ~96 g       CO2 Level: 2.8 Volumes
 
Notes

I don't have the patience to wait several years for a proper sour, so I use the technique described here: http://www.homebrewtalk.com/showthread.php?t=351918. This sours the mash prior to boiling and then the boil kills off the Lacto and it's fermented with a clean yeast.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-12 02:49 UTC
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