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Old 10-02-2012, 03:52 PM   #1
Aschecte
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Default All-Grain - West Fanders Red

Recipe Type: All Grain
Yeast: Wyeast 3763
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 12.7
Boiling Time (Minutes): 90
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 7 @ 68F
Additional Fermentation: 487 @ 72
Secondary Fermentation (# of Days & Temp): 60 @ 80
Tasting Notes: Traditional Fanders Red sour

West Fanders Red
Flanders Red Ale
Type: All Grain Date: 9/28/2012
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 9.22 gal Asst Brewer:
Boil Time: 90 min Equipment: Aaron's mlt
End of Boil Volume 7.02 gal Brewhouse Efficiency: 69.26 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5 lbs 10.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 50.0 %
2 lbs 4.0 oz Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 2 20.0 %
1 lbs 0.2 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 9.0 %
1 lbs 0.2 oz Carahell (Weyermann) (13.0 SRM) Grain 4 9.0 %
1 lbs 0.2 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 5 9.0 %
5.4 oz Special B Malt (180.0 SRM) Grain 6 3.0 %
0.80 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 12.7 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] [Add to Secondary] Yeast 8 -
0.25 oz Oak Chips (Secondary 7.0 days) Flavor 9 -

Beer Profile

Est Original Gravity: 1.050 SG Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 7.0 %
Bitterness: 12.7 IBUs Calories: 210.2 kcal/12oz
Est Color: 11.8 SRM
Mash Profile

Mash Name: Flanders Red Total Grain Weight: 11 lbs 4.0 oz
Sparge Water: 6.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 176.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 15.96 qt of water at 139.2 F 122.0 F 20 min
Mash Step Decoct 5.93 qt of mash and boil it 145.0 F 40 min
Mash Step Decoct 5.88 qt of mash and boil it 162.0 F 30 min
Mash Step Decoct 3.25 qt of mash and boil it 169.0 F 10 min

Sparge Step: Fly sparge with 6.83 gal water at 176.0 F
Mash Notes:
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith






Depending on your particular setup you could either decoct the mash as I do or if able to use a direct fire step being sure to stir constantly so to keep the temperature even, if you really really wanted to you could also do infusions in a 10 gallon cooler but the mash would be super thin and would greatly reduce the amount of sparge water and the ability to rinse the grain well. Also if desired you could add a Sacch. strain as well like 1056 or 001 and co-pitch with the Rosaelare blend.

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Old 10-04-2012, 01:23 PM   #2
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wow this looks aswesome !!!

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Old 10-05-2012, 04:10 AM   #3
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got the hulls

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Old 10-05-2012, 04:48 AM   #4
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Cool !!! Thanks for picking them up this should be a awesome brew day. Your coming over at 7 am still ?

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Old 06-13-2013, 02:29 AM   #5
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Have you tasted this yet? 3763 was your primary yeast blend right? I've heard that this one in primary can get funky fairly quickly.

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Old 06-13-2013, 05:09 AM   #6
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no not yet ..... it's at 7 months right now..... it is just starting to form a pellicle and I'm trying to just set it and forget it until May of 2014 which will make it 18 months and then I will taste it.... call me weird if I taste it now and it's great I'll want to bottle and it is way to young still and not fully developed. I have a hard time controlling myself so it's best for me to leave it be. If it tastes like crap that's ok to as I know sours go through this phase and I don't want to worry about it ( I have problems on that side too ) so no tasting notes for quite sometime. I can tell you this much I read wild brews about 3 times and I built this recipe around percentage ranges found in wild brews. So that said it is my recipe my grain bill and balanced to traditional Flanders red specifications. I have very high hopes for this beer I really worked hard and I am optimistic it will turn out great !!

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Old 06-13-2013, 05:13 AM   #7
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Oh and to answer your question I used the Roselare blend which I do believe is wyeast 3763 and I was strongly recommended by wyeast to use this as the only strain period none of this us-05 first stuff and the 3763 in secondary. Wyeast told me and I have the emails to back this up to treat it like a lambic pitch the yeast and walk away there is no risk of autolysis as the brett will consume the dead yeast and the bacteria needs to stay at the built up concentration so no secondary this will stay on the cake for the full 18 months.

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Old 06-13-2013, 05:16 AM   #8
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Ok 3 posts in a row sorry I just read through my recipe and there is a misprint #1 this is single stage not two stage and I have a brew belt on it and it stays at a constant 75 degrees inside my fermentation chamber ( repurposed and insulated closet). everything else is correct.

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Old 06-14-2013, 05:18 PM   #9
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Right on, I'm thinking about doing something similar. Thanks for the info and hope this turns out awesome for ya!!

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Old 08-27-2013, 02:05 PM   #10
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I will be copying this recipe. I've got a wyeast 3763 packet in my fridge waiting for me.

I will leave out the flaked maize I think though. Do you know how this might effect the beer?

Also I wanted to ask about the oak chips, when are you adding them?

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