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Rouge Flammande System

Description
Medium Toast French Oak

Details

Beer Style
17B Flanders Red Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
487.6 points
Potential Extract
341.3 points (70% from recipe)
Anticipated OG
1.068 SG
Boil SG
1.049 SG (at start of boil)
Anticipated Color
14.5 SRM     
Estimated IBU
14.1 IBU
Estimated FG
1.018 SG
Estimated Alcohol
6.6 %abv

Style Compliance

17B Flanders Red Ale
Original Gravity
1.048-1.057 SG
Final Gravity
1.002-1.012 SG
Alcohol
4.6-6.5 %abv
Bitterness
10.0-25.0 IBU
Color
10.0-16.0 SRM
 
OG
1.068 SG High
FG
1.018 SG High
Alcohol
6.6 %abv High
Bitterness
14.1 IBU
Color
14.5 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 5.2 lbs 1.5 °L 38 ppg 38.8 %
Briess Vienna 5.2 lbs 3.5 °L 35 ppg 38.8 %
Gambrinus Munich Light 16 oz 10.0 °L 37 ppg 7.5 %
Weyermann CaraMunich I 8 oz 34.0 °L 36 ppg 3.7 %
Castle Special B 8 oz 147.0 °L 30 ppg 3.7 %
Briess White Wheat Malt 8 oz 2.6 °L 39 ppg 3.7 %
Dingemans Aromatic 8 oz 19.0 °L 37 ppg 3.7 %
Totals 13.4 lbs 487.6 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 5.2 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist38.8 %
Name: Briess Vienna
Amount: 5.2 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist38.8 %
Name: Gambrinus Munich Light
Amount: 16 oz
Color: 10.0 °L
Potential: 37 ppg
% Grist7.5 %
Name: Weyermann CaraMunich I
Amount: 8 oz
Color: 34.0 °L
Potential: 36 ppg
% Grist3.7 %
Name: Castle Special B
Amount: 8 oz
Color: 147.0 °L
Potential: 30 ppg
% Grist3.7 %
Name: Briess White Wheat Malt
Amount: 8 oz
Color: 2.6 °L
Potential: 39 ppg
% Grist3.7 %
Name: Dingemans Aromatic
Amount: 8 oz
Color: 19.0 °L
Potential: 37 ppg
% Grist3.7 %
Totals
Amount: 13.4 lbs
Potential: 487.6 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 0.80 oz @ 5.0 %AA (4.0 AAU) 14.1 (32.9 %) Boil 60 min
Totals 0.8 oz
Hop: Golding
Amount: 0.8 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 0.8 oz

Yeast

Name Attenuation When
Wyeast 3278 Belgian Lambic Blend 74 % Primary
Name: Wyeast 3278 Belgian Lambic Blend
Attenuation: 74 %
When: Primary
 
 

Flavorings

Name Amount When Time
Oak Chips 1.9 tbs Primary 1 min
Name: Oak Chips
Amount: 1.9 tbs
When: Primary
Time: 1 min
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.