Flanders Pale

All Grain Recipe

Submitted By: Kaffeedog (Shared)
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Brewer: Vince Dongarra
Batch Size: 12.00 galStyle: Flanders Red Ale (17B)
Boil Size: 12.62 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: my gear Brew Pot (15 Gal) and 70 quart cooler
Bitterness: 23.6 IBUsBoil Time: 90 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Calcium Chloride (Mash 60 min) Misc 1
14 lbs Pilsen (Dingemans) (1.6 SRM) Grain 2
10 lbs Pale Ale (Crisp) (4.0 SRM) Grain 3
2 lbs 8.00 oz Carahell (Weyermann) (13.0 SRM) Grain 4
8.00 g Gypsum (Calcium Sulfate) (Boil 90 min) Misc 5
3.32 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
2 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 7
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8

Notes

ended up with 9.5 gallons of 1.073, watered down to 12 gallons of 1.058 in the fermenters. mixed the two Roeselare packs with a rehydrated US-05, and pitched half into each bucket around 75F. Two days later, I've got clogged airlocks and one of the lid blows off. This is why I ferment in a spare shower. Smells great while I'm cleaning homebrew off the ceiling. I pull the airlocks and move to quasi open fermenters (lids on, no seal). Racked into secondary after primary had subsided (about 8 days). I put these in better bottles, which I understand are perfectly adapted to long conditioning of sour beers. The beer had cooled to 66 F and had dropped clear. Normally, I keep beer in the primary for two or three weeks, but I figure these should be out of the more oxygen-permeable primary buckets, and into the better bottles sooner, rather than later. Also, the brett should have plenty of time to clean up any diacetyl.

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