Flanders Red- big batch #66 
All Grain Recipe
Submitted By: BillDickey (Shared)
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| Brewer: Dickey | |
| Batch Size: 27.00 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 29.88 gal | Style Guide: BJCP 2008 |
| Color: 16.0 SRM | Equipment: My Equipment- Top Tier 15 gal x 2 |
| Bitterness: 16.1 IBUs | Boil 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 |
| 4.5 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
| 5.0 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.This Recipe Has Not Been Rated
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