Crispy Flanders Red

All Grain Recipe

Submitted By: chrispday (Shared)
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Batch Size: 5.81 galStyle: Flanders Red Ale (23B)
Boil Size: 6.54 galStyle Guide: BJCP 2015
Color: 14.7 SRMEquipment: Pot 36L - BIAB
Bitterness: 7.3 IBUsBoil Time: 120 min
Est OG: 1.050 (12.3° P)Mash Profile: BIAB, Full Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Three Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.33 gal Sydney - Potts Point Water 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Calcium Chloride (Mash 60 min) Misc 3
2.00 g Baking Soda (Mash 60 min) Misc 4
1 lbs 2.10 oz Aromatic Malt (26.0 SRM) Grain 5
9.05 oz Special B Malt (180.0 SRM) Grain 6
8 lbs 7.75 oz Vienna Malt (3.5 SRM) Grain 7
1 lbs 1.99 oz Wheat, Flaked (1.6 SRM) Grain 8
0.53 oz Hallertauer Mittelfrueh [4.0%] - Boil 60 min Hops 9
1.0 pkgs Flemish Red Ale (White Labs #WLP665) Yeast 10

Notes

XX0LWQL 19/6 Mash in 71.6c, 60min, 64.6, pre-boil 1.044, post boil 1.052 20/6 pitched WLP665 Flemish Ale 27/8 1.022 8/1 1.009 tastes like Chardonnay, low sour, raisin and licorice, she gets cherry and grape 19/2 M smell cherry, taste apple cider C smell plum pudding, taste apple/wood

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