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 Ale|
Type: Partial Mash
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|
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 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|
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.