Flanders Red Ale

Flanders Red Ale
Flanders Red Ale

Type: All Grain

 Date: 9/1/2008

Batch Size: 5.50 gal

 Brewer:
Boil Size: 6.57 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 lb Vienna Malt (3.5 SRM) Grain 34.5 %
4.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 31.0 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 20.7 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.4 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.4 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.4 %
0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 3.4 %
0.75 oz Goldings, East Kent [5.00%] (60 min) Hops 10.8 IBU
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112) [Add to Secondary] Yeast-Ale
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs Pediococcus Cerevisiae (Wyeast Labs #4733) [Add to Secondary] Yeast-Ale

Beer Profile

Est Original Gravity: 17.065 Plato

 Measured Original Gravity: 15.579 Plato
Est Final Gravity: 5.119 Plato Measured Final Gravity: 3.828 Plato
Estimated Alcohol by Vol: 6.6 % Actual Alcohol by Vol: 6.4 %
Bitterness: 10.8 IBU Calories: 288 cal/pint
Est Color: 16.9 SRM Color:

Color

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 14.50 lb
Sparge Water: 1.49 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 18.13 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 10.15 qt of water at 196.6 F 168.0 F 10 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Brix: first wort 16 final wort 11 primary 16

Other Yeast: Wyeast 5526 Brettanomyces Lambicus