Flanders Red- big batch #66

All Grain Recipe

Submitted By: BillDickey (Shared)
Members can download and share recipes

Brewer: Dickey
Batch Size: 27.00 galStyle: Flanders Red Ale (17B)
Boil Size: 29.88 galStyle Guide: BJCP 2008
Color: 16.0 SRMEquipment: My Equipment- Top Tier 15 gal x 2
Bitterness: 16.1 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.017 SG (4.3° P)Fermentation: My Aging Profile
ABV: 5.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
23 lbs Vienna Malt (3.5 SRM) Grain 1
5 lbs 4.00 oz Munich Malt (9.0 SRM) Grain 2
2 lbs 10.40 oz Aromatic Malt (26.0 SRM) Grain 3
2 lbs 10.40 oz Caramunich Malt (56.0 SRM) Grain 4
2 lbs 10.40 oz Special B Malt (180.0 SRM) Grain 5
2 lbs 10.40 oz Wheat Malt, Ger (2.0 SRM) Grain 6
14 lbs Pilsner Liquid Extract (3.5 SRM) Extract 7
3.84 oz Goldings, B.C. [5.2%] - Boil 60 min Hops 8
22.00 oz Malto-Dextrine (Boil 5 min) Misc 9
4 pkgs American Ale (Wyeast Labs #1056) Yeast 10
5 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 11
21.60 oz Oak Chips (Secondary 7 days) Misc 12

Notes

Split into several batches: Hanley took 5 gallons to be split into 2, one with fruit. Didday took 4 gallons. TBD 66X- 1.5 gallons taken from conical after 48 hours on 1056 66A- 5 gallons put on Roeselare directly 66B- 5 gallons put on Roeselare after 24 hours on 1056 66C- 5 gallons put on Roeselare after 48 hours on 1056 Fermented in conical at 66 degrees All put in basement at 70ish.