Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Flanders Red Ale – All Grain GONE

Batch #:

13-2012

Batch Size:

14 gallons

Boil Time:

90 min

Brew Date:

July 22, 2012

Tap Date:

July 22, 2015

Statistics

Target OG:

1.058 14.3° P

OG:

1.064 15.7° P

Target FG:

1.010 2.6° P

Color:

14.5 SRM

IBU:

14.6 Daniels

BU/GU:

0.23

General Info

Collaboration brew with Jim Denier to ferment/age in an oak barrel. Designed to be a clone of Rodenbach's Grand Cru.

Comments

Add some of the corn at mashout for starch.

Malts and Grains

Amount	Malt/Grain	% of Grist
17.00 pounds	Belgian Pale Ale Malt	59.2%
4.00 pounds	Flaked Maize	13.9%
3.50 pounds	German Light Munich Malt	12.2%
1.75 pounds	German Vienna Malt	6.1%
1.37 pounds	German CaraMunich Malt I	4.8%
0.75 pounds	German Acidulated (Sauer) Malt	2.6%
0.37 pounds	British Chocolate Malt	1.3%
28.74 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Rice Hulls (Briess)
0.37 pounds	Milk Sugar (Lactose)

Non-Fermentables

Amount	Non-Fermentable	Time
11 g	Salt	60 minutes
9 g	Gypsum (Calcium Sulfate)	60 minutes
3.5 g	Chalk	60 minutes
2 tsp	5.2 Stabilizer	60 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.75 ounces	Sterling	60 min	Aroma	Boil	Pellets	7.7%
1.50 ounces	Sterling	20 min	Aroma	Boil	Pellets	7.7%
2.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Roselare Belgian Blend	Wyeast	3763	3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile

Notes:

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

14 days @ 80° F

Tertiary:

330 days @ 65° F

Age:

28 days @ 52° F

Grand Cru

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	11.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	15.4
Post-Boil Amount:	14
Boil Time:	90
OG:	1.064 / 15.7° P
Mash PH:
Boil PH:

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Log: Grand Cru