- Recipe Type
- All Grain
- Yeast
- Wyeast 3763
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 12.7
- Color
- 12 SRM
- Primary Fermentation (# of Days & Temp)
- 7 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 60 @ 80
- Additional Fermentation
- 487 @ 72
- Tasting Notes
- Traditional Fanders Red sour
West Fanders Red
Flanders Red Ale
Type: All Grain Date: 9/28/2012
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 9.22 gal Asst Brewer:
Boil Time: 90 min Equipment: Aaron's mlt
End of Boil Volume 7.02 gal Brewhouse Efficiency: 69.26 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
5 lbs 10.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 50.0 %
2 lbs 4.0 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2 20.0 %
1 lbs 0.2 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 9.0 %
1 lbs 0.2 oz Carahell (Weyermann) (13.0 SRM) Grain 4 9.0 %
1 lbs 0.2 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 5 9.0 %
5.4 oz Special B Malt (180.0 SRM) Grain 6 3.0 %
0.80 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 12.7 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] [Add to Secondary] Yeast 8 -
0.25 oz Oak Chips (Secondary 7.0 days) Flavor 9 -
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 7.0 %
Bitterness: 12.7 IBUs Calories: 210.2 kcal/12oz
Est Color: 11.8 SRM
Mash Profile
Mash Name: Flanders Red Total Grain Weight: 11 lbs 4.0 oz
Sparge Water: 6.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 176.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 15.96 qt of water at 139.2 F 122.0 F 20 min
Mash Step Decoct 5.93 qt of mash and boil it 145.0 F 40 min
Mash Step Decoct 5.88 qt of mash and boil it 162.0 F 30 min
Mash Step Decoct 3.25 qt of mash and boil it 169.0 F 10 min
Sparge Step: Fly sparge with 6.83 gal water at 176.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
Depending on your particular setup you could either decoct the mash as I do or if able to use a direct fire step being sure to stir constantly so to keep the temperature even, if you really really wanted to you could also do infusions in a 10 gallon cooler but the mash would be super thin and would greatly reduce the amount of sparge water and the ability to rinse the grain well. Also if desired you could add a Sacch. strain as well like 1056 or 001 and co-pitch with the Rosaelare blend.
Flanders Red Ale
Type: All Grain Date: 9/28/2012
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 9.22 gal Asst Brewer:
Boil Time: 90 min Equipment: Aaron's mlt
End of Boil Volume 7.02 gal Brewhouse Efficiency: 69.26 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
5 lbs 10.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 50.0 %
2 lbs 4.0 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2 20.0 %
1 lbs 0.2 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 9.0 %
1 lbs 0.2 oz Carahell (Weyermann) (13.0 SRM) Grain 4 9.0 %
1 lbs 0.2 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 5 9.0 %
5.4 oz Special B Malt (180.0 SRM) Grain 6 3.0 %
0.80 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 12.7 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] [Add to Secondary] Yeast 8 -
0.25 oz Oak Chips (Secondary 7.0 days) Flavor 9 -
Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 7.0 %
Bitterness: 12.7 IBUs Calories: 210.2 kcal/12oz
Est Color: 11.8 SRM
Mash Profile
Mash Name: Flanders Red Total Grain Weight: 11 lbs 4.0 oz
Sparge Water: 6.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 176.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 15.96 qt of water at 139.2 F 122.0 F 20 min
Mash Step Decoct 5.93 qt of mash and boil it 145.0 F 40 min
Mash Step Decoct 5.88 qt of mash and boil it 162.0 F 30 min
Mash Step Decoct 3.25 qt of mash and boil it 169.0 F 10 min
Sparge Step: Fly sparge with 6.83 gal water at 176.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
Depending on your particular setup you could either decoct the mash as I do or if able to use a direct fire step being sure to stir constantly so to keep the temperature even, if you really really wanted to you could also do infusions in a 10 gallon cooler but the mash would be super thin and would greatly reduce the amount of sparge water and the ability to rinse the grain well. Also if desired you could add a Sacch. strain as well like 1056 or 001 and co-pitch with the Rosaelare blend.