The Jamil Show - Flanders Red Ale
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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20-E Lambic & Belgian Sour Ale, Flanders Red Ale
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Min OG:
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1.042
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Max OG:
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1.060
|
|
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Min IBU:
|
14
|
Max IBU:
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25
|
|
|
Min Clr:
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10
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Max Clr:
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16
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Color in SRM, Lovibond
|
|
Batch Size (Gal):
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6.00
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Wort Size (Gal):
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6.00
|
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Total Grain (Lbs):
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14.50
|
|
|
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Anticipated OG:
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1.061
|
Plato:
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15.06
|
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Anticipated SRM:
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14.3
|
|
|
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Anticipated IBU:
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15.5
|
|
|
|
Brewhouse Efficiency:
|
70
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%
|
|
|
Wort Boil Time:
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90
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Minutes
|
|
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%
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Amount
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Name
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Origin
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Extract
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SRM
|
|
31.0
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4.50 lbs.
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Pilsener
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Germany
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1.020
|
2
|
|
34.5
|
5.00 lbs.
|
Vienna Malt
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America
|
1.020
|
4
|
|
3.4
|
0.50 lbs.
|
Aromatic Malt
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Belgium
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1.002
|
25
|
|
20.7
|
3.00 lbs.
|
Munich Malt
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Germany
|
1.013
|
8
|
|
3.4
|
0.50 lbs.
|
CaraMunich Malt
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Belgium
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1.002
|
75
|
|
3.4
|
0.50 lbs.
|
Special B Malt
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Belgian
|
1.002
|
120
|
|
3.4
|
0.50 lbs.
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Wheat Malt
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Germany
|
1.002
|
2
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Exract represented as SG.
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Amount
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Name
|
Form
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Alpha
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IBU
|
Boil Time
|
|
0.70 oz.
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Goldings - E.K.
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Pellet
|
5.70
|
15.5
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60 min
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White Labs WLP001 California Ale
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Mash Type:
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Single Step
|
|
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Grain Lbs:
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14.50
|
|
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Water Qts:
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18.85
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Before Additional Infusions
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|
Water Gal:
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4.71
|
Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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1.30
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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154
|
60 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
|
60 Min
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Total Mash Volume Gal: 5.92 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Ferment with CA Ale yeast first, then add Wyeast Roselare and let work for a minimum of 6 months, better after a year.
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Generated with ProMash Brewing Software |