Pierre's Flanders Brown (1.0)

Brewer: Karl Homburg
Batch Size: 10.50 gal	Style: Flanders Brown Ale/Oud Bruin (17C)
Boil Size: 14.20 gal	Style Guide: BJCP 2008
Color: 19.6 SRM	Equipment: Castleburg Brewery - 15 gallon Megapot Brewstand - All Grain - 90 min Boil
Bitterness: 31.4 IBUs	Boil Time: 90 min
Est OG: 1.064 (15.6° P)	Mash Profile: Castleburg Brewery Temperature Mash, 1 Step, Medium Body
Est FG: 1.012 SG (2.9° P)	Fermentation: Ale, Single Stage
ABV: 6.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
17.66 gal	Castleburg Brewery - Pierre's Flanders Brown	Water	1
11.00 ml	Lactic Acid (Mash 60 min)	Misc	2
10.50 g	Calcium Chloride (Mash 60 min)	Misc	3
8.10 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
7.60 g	Chalk (Mash 60 min)	Misc	5
7.35 g	Potassium Metabisulfite (Mash 0 min)	Misc	6
6.80 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	7
3.70 g	Baking Soda (Mash 60 min)	Misc	8
16 lbs 9.04 oz	Pilsen (Dingemans) (1.6 SRM)	Grain	9
3 lbs 14.00 oz	Munich 10L (Briess) (10.0 SRM)	Grain	10
1 lbs 14.00 oz	Caramunich I (Weyermann) (51.0 SRM)	Grain	11
1 lbs 5.00 oz	Special B (Dingemans) (147.5 SRM)	Grain	12
1 lbs	Vienna Malt (Briess) (3.5 SRM)	Grain	13
4.00 oz	Carafa II (Weyermann) (415.0 SRM)	Grain	14
3.00 oz	Select Spalt [2.4%] - Boil 60 min	Hops	15
0.75 oz	Opal [8.7%] - Boil 60 min	Hops	16
5.25 g	Irish Moss (Boil 15 min)	Misc	17
4.62 g	Yeast Nutrient Blend (Wyeast) (Boil 15 min)	Misc	18
2.0 pkgs	Roselare Belgian Blend (Wyeast Labs #3763)	Yeast	19

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