Wednesday, July 21, 2010

Flander's Red


This will be my first try at a flander's red style beer. The yeast blend will be roeselare from wyeast (2 liter starter) and it will be directly pitched into the wort. I am using The Mad Fermentationist's Flander's Red Again recipe. I'm going to be speed brewing
this as I have to be to work by 4:30 pm. I got a janky propane tank from lowe's so after re-exchanging tanks, I'm gonna be real pressed for time.

Here's my Beersmith file

flanders red
Flanders Red Ale

Type: Partial Mash
Date: 7/21/2010
Batch Size: 5.50 gal
Brewer: Raymond Wagner
Boil Size: 6.79 gal Asst Brewer:
Boil Time: 80 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Amount Item Type % or IBU
3 lbs 12.0 oz Vienna Malt (3.5 SRM) Grain 29.26 %
3 lbs Munich Malt (9.0 SRM) Grain 23.41 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 23.41 %
1 lbs Caramunich Malt (56.0 SRM) Grain 7.80 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 7.80 %
10.0 oz Aromatic Malt (26.0 SRM) Grain 4.88 %
4.0 oz Carahell (Weyermann) (13.0 SRM) Grain 1.95 %
3.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.48 %
0.50 oz Crystal [4.90 %] (80 min) Hops 7.2 IBU
1.00 oz Crystal [4.90 %] (80 min) Hops 14.5 IBU

Beer Profile
Est Original Gravity: 1.063 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.07 % Actual Alcohol by Vol: 0.65 %
Bitterness: 21.7 IBU Calories: 43 cal/pint
Est Color: 13.1 SRM Color:

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.82 lb
Sparge Water: 4.57 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Mashed In a bit high for some reason, around 158. Corrected with some cold water, mash holding steady @ 154. Mash tun is COMPLETELY Full. Time to do some laundry and weed the garden.

Pre-boil gravity is 1.048. missed my mark by .005. I'm attributing this to not really understanding my friend's grain mill. Haven't quite figured out or learned enough about the grind of the grain.

I'm going to be late to work. Oh well.  RDWHAHB right?  I can't believe I just used that acronym, but I will and I did.  I just called into work "brewing".  Seriously.

Wow....gonna be really late to work. I'm surprised I haven't gotten the time down to a science by now. Lesson learned, maybe...

OSG = 1.058. missed target by .005. Oh well, it falls within the style guidelines here I guess.

Aerating as the wort pours into the pot because i'm late. Also, no whirlpool.

Pitched @ 74 f. Into waterbath. Off to work! Only an hour and two beers late :)  I'm gonna be "in the office" for a little bit tonight!

7/22/10 Fermentation was off and going 8 hours in by midnight with a fully active fermentation by morning. None of the lag time I read about a lot with roeselare. Fermentation sitting steady @ 70 degrees. A bit of ice and the night will cool it down.

7/26/10 Fermentation visually slowing, removed from water bath and brought up to ambient temp, around 72/74 degrees.

8/04/10 Racked to secondary.  Forgot to take SG reading or taste it.  See my brew-day notes for my Hohe Feuchtigkeitssäure Donner Braunbeir for an explanation.  We'll check back with this one in six months to a year.