Flanders Pale

All Grain Recipe

Submitted By: Kaffeedog (Shared)
Members can download and share recipes

Brewer: Vince Dongarra
Batch Size: 12.00 galStyle: Flanders Red Ale (17B)
Boil Size: 12.63 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 (2.3° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

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
2.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8


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. 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.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine