Recipe: Flanders Red
Brewer: Frank Dåstøl
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (30,0)
Splitt batch
Recipe Specifications
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Boil Size: 56,46 l
Post Boil Volume: 48,96 l
Batch Size (fermenter): 45,00 l
Bottling Volume: 44,00 l
Estimated OG: 1,065 SG
Estimated Color: 26,4 EBC
Estimated IBU: 11,6 IBUs
Brewhouse Efficiency: 74,00 %
Est Mash Efficiency: 77,3 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
7,00 g Calcium Chloride (Mash 125,0 mins Water Agent 1 –
5,00 g Baking Soda (Mash 125,0 mins) Water Agent 2 –
4,35 kg Vienna Malt (Weyermann) (5,9 EBC) Grain 3 34,1 %
2,55 kg Pale Malt, Maris Otter (5,9 EBC) Grain 4 20,0 %
2,40 kg Pilsner (Weyermann) (3,3 EBC) Grain 5 18,8 %
1,07 kg Munich Malt (17,7 EBC) Grain 6 8,4 %
0,87 kg Wheat, Flaked (3,2 EBC) Grain 7 6,8 %
0,54 kg Aromatic Malt (51,2 EBC) Grain 8 4,2 %
0,54 kg Special B (Dingemans) (290,6 EBC) Grain 9 4,2 %
0,42 kg Carared (39,4 EBC) Grain 10 3,3 %
47,63 g Goldings, B.C. [4,70 %] – Boil 60 Hop 11 11,6 IBUs
WLP644 Saccharomyces «bruxellensis» Trois
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12,75 kg
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Name Description Step Temper Step Time
Mash In Add 56 l of water at 68 C
Mash Step 68,0 C 60 min
Sparge: Fly sparge with 13l water at 0,0 C
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