2017017 Flandern Red AleV2

BeerSmith 2 Recipe Printout – http://www.beersmith.com
Recipe: Flanders red ale V2
Brewer: Frank Dåstøl
Asst Brewer: 2017014
Style: Flanders Red Ale
TYPE: All Grain
Taste: (30,0)

Recipe Specifications
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Boil Size: 61,67 l
Post Boil Volume: 54,17 l
Batch Size (fermenter): 50,00 l
Bottling Volume: 49,00 l
Estimated OG: 1,052 SG
Estimated Color: 20,9 EBC
Estimated IBU: 18,0 IBUs
Brewhouse Efficiency: 74,00 %
Est Mash Efficiency: 77,0 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
8,00 g Calcium Chloride (Mash 60,0 mins) Water Agent 1 –
4,00 g Baking Soda (Mash 60,0 mins) Water Agent 2 –
2,00 g Gypsum (Calcium Sulfate) (Mash 60 Water Agent 3 –
5,80 kg Pale Malt (2 Row) DK (7,0 EBC) Grain 4 47,6 %
1,50 kg Carared (39,4 EBC) Grain 5 12,3 %
1,50 kg Wheat Malt, Ger (3,9 EBC) Grain 6 12,3 %
1,20 kg Acid Malt (5,9 EBC) Grain 7 9,9 %
0,95 kg Maize, Flaked (Thomas Fawcett) (3 Grain 8 7,8 %
0,75 kg Caramunich Malt (110,3 EBC) Grain 9 6,2 %
0,33 kg Melanoiden Malt (39,4 EBC) Grain 10 2,7 %
0,15 kg Munich Malt (17,7 EBC) Grain 11 1,2 %
30,00 g Centennial [10,20 %] – Boil 60,0 Hop 12 15,7 IBUs
20,00 g Progress [6,40 %] – Boil 10,0 min Hop 13 2,4 IBUs

 

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12,18 kg
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Name Description Step Temper Step Time
Mash In Add 32,26 l of water at 77,2 C 65,6 C 75 min

Sparge: Fly sparge with 42,10 l water at 75,6 C
Notes:
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pH meskevann etter salter 6,9
pH 5 min 5,15
pH 15 min 4,85 + 4g natron
pH 60 min 5,2

Oksygen etter kjøling og wirlpool 1,4ppm
Oksygen etter at det rant over i gjærkar. 1,8ppm

1min oksygen 18ppm
Riste 7,4ppm

Created with BeerSmith 2 – http://www.beersmith.com
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