23B. Flanders Red Ale – 2018 BABBs Barrel Brew

March 22, 2018 / Comments (0)

BABBs Blog Recipes

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

Leave a Reply

Your email address will not be published.