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Author Topic: Flanders Red  (Read 1811 times)

Offline jamie_savoie

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Flanders Red
« on: January 13, 2013, 10:56:25 PM »
Based my recipe on this one http://www.homebrewtalk.com/f72/landers-fred-241728/ but increased the gravity a bit, added raw wheat to provide diverse food for the bugs and used EKG for hops. I did a 4 steps decoction mash as per Wild Brew’s schedule.  Added roeselare straight up and in the next couple of weeks I’ll add dregs from a few geuzes.  Now the waiting begins...

Recipe: 26 - Flanders Red
Style: Flanders Red Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7,83 gal
Post Boil Volume: 7,02 gal
Batch Size (fermenter): 6,00 gal  
Bottling Volume: 5,60 gal
Estimated OG: 1,057 SG
Estimated Color: 14,2 SRM
Estimated IBU: 11,3 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 78,7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                          %/IBU        
4 lbs                 Vienna Malt (Weyermann) (3,0 SRM)             30,2 %
4 lbs                 Pilsner (Best Maltz) (1,7 SRM)               30,2 %  
2 lbs                 Corn, Flaked (1,3 SRM)                        15,1 %        
1 lbs                 Munich I (Weyermann) (7,1 SRM)                 7,5 %  
1 lbs                 Wheat, Raw Unmalted (3,0 SRM)                  7,5 %      
12,0 oz               Caraaroma (Weyermann) (178,0 SRM)              5,7 %        
8,0 oz                Melanoidin (Weyermann) (30,0 SRM)        3,8 %  
0,60 oz               Goldings, East Kent [6,70 %] - Boil 60,0min     11,3 IBUs    
1 pkg               Roeselare Ale Blend  (Wyeast Labs #3763)          


Mash Schedule: Decoction Mash, Triple
Total Grain Weight: 13 lbs 4,0 oz
----------------------------
Name                   Description                             Step Temperat Step Time    
Adjunct Mash           Corn + raw wheat + 1/2# pilsner        145,0 F       15 min  
Protein Rest           Add 14,57 qt of water at 132,3 F        122,0 F       20 min        
Add adjunct mash to main mash
Saccharification       Decoct 4,94 qt of mash and boil it      145,0 F       40 min        
Saccharification       Decoct 4,91 qt of mash and boil it      162,0 F       30 min        
Mash Out               Heat to 168,0 F over 10 min             168,0 F       10 min        

Sparge: Fly sparge with 6,03 gal water at 168,0 F