This recipe is a modified version of Perry’s now famous Flanders Red. It was made to top up the club’s barrel at Bacchus in 2018.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 23 L |
90 min |
14.1 IBUs |
31.3 EBC |
1.061 |
1.016 |
5.9 % |
|
Actuals |
0 |
0 |
0.0 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Flanders Red Ale |
23 B |
1.048 - 1.057 |
1.002 - 1.012 |
10 - 25 |
19.7 - 31.5 |
2 - 2.7 |
4.6 - 6.5 % |
Fermentables
| Name |
Amount |
% |
| Gladfield Vienna Malt |
4 kg |
61.98 |
| Bairds Maize (Corn), Flaked |
1.25 kg |
19.37 |
| Caramunich III (Weyermann) |
500 g |
7.75 |
| Gladfield Aurora Malt |
500 g |
7.75 |
| Gladfield Shepherds Delight Malt |
203.5 g |
3.15 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Styrian Golding (Savinja Golding) |
40 g |
60 min |
Boil |
Pellet |
3.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safale American (US-05) |
DCL/Fermentis |
77% |
15°C - 23.89°C |
Mash
| Step |
Temperature |
Time |
| Saccharification |
69°C |
60 min |
| Mash Out |
78°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
4 days |
18°C |
| Secondary |
6 days |
18°C |
| Aging |
7 days |
1°C |
