Fumihiro's Golden Week Flanders Red

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Flanders Red Ale (23B)
Boil Size: 7.18 galStyle Guide: BJCP 2015
Color: 15.1 SRMEquipment: My Equipment #3
Bitterness: 17.3 IBUsBoil Time: 90 min
Est OG: 1.057 (14.1° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 Campden Tablets (Mash 90 min) Misc 1
1.00 Campden Tablets (Mash 90 min) Misc 2
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90 min) Misc 3
4 lbs 0.20 oz Pilsner (Weyermann) (1.7 SRM) Grain 4
4 lbs 0.20 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 5
15.87 oz Munich Malt (9.0 SRM) Grain 6
8.11 oz Aromatic Malt (26.0 SRM) Grain 7
8.11 oz Special B Malt (180.0 SRM) Grain 8
8.11 oz Wheat Malt, Ger (2.0 SRM) Grain 9
4.06 oz Caraamber (Weyermann) (36.0 SRM) Grain 10
4.06 oz Crystal 60, 2-Row, (Great Western) (60.0 SRM) Grain 11
0.71 oz Goldings, East Kent [5.0%] - First Wort Hops 12
1.00 tsp Irish Moss (Boil 10 min) Misc 13
0.53 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 14
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 15
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 16
28.00 g Oak Chips (Secondary 30 weeks) Misc 17

Notes

Treat both mashing water and spatging water with 1/12 tsp of campden powder for each. Add 1 tsp of gypsum to the mashing water. Oak chips (or cubes) must be sanitized by simmering in hot water for 15 mins before adding to the primary fermenter. Allow at least 6 months to develop a full flavor in the secondary. Brewed on 5/7/18. OG was 1.060.

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