Flanders Red Ale Recipe - Bourbon Barrel Flemish Red

Recipe Info

Recipe Image

Bourbon Barrel Flemish Red

by on
All Grain
10 Gallon(s)
11.5 Gallon(s)
90 min
72%
American take on Flemish Red aged in Bourbon Barrel.

Fermentables

27% - Pilsner - DE
6
38
1
Mash
27% - Munich Light - DE
6
37
6
Mash
27% - Vienna - DE
6
37
4
Mash
8% - Wheat Malt - DE
1.75
37
2
Mash
4% - Caramel/Crystal 60 - US
0.9
36
60
Mash
4% - CaraMunich - BE
0.9
34
56
Mash
4% - Dark Crystal 80L - UK
0.9
33
80
Mash

Hops

Tettnang
0.1
Pellet
FirstWort
90 min(s)
3.9
0.7
Tettnang
0.9
Pellet
Boil
90 min(s)
3.9
6.5
Strisselspalt
0.6
Pellet
Boil
30 min(s)
1.2
1.0
Calypso
0.35
Pellet
Boil
30 min(s)
14.7
6.9

Yeast

Wyeast London ESB Ale 1968
69%
Wyeast Roeselare Ale Blend
80%

Other Stuff

No other stuff in this recipe

Mash Steps

Single Step Infusion
Infusion
157
60 min

Special Instructions

1.
Mash in at 157 degrees.
2.
Mash out at 167.
3.
Sparge.
4.
First wort addition: .1 oz of Tettnang hops preboil.
5.
Add .9 oz of Tettnang at 90 minutes.
7.
OG 1.072
7.
FG: 1.010 (Sample #5 in 1st Blending Exercise)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bourbon Barrel Flemish Red
Flanders Red Ale
  • 10.00 Gallons Liters Batch Size
  • 11.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.060 OG
  • 1.015 FG
  • 15.1 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 13.6° SRM Color
  • 72% Efficiency
  • 5.7% ABV Alcohol
  • 201 per 12oz Calories
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