Flanders Red 2

All Grain Recipe

Submitted By: tomj (Shared)
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Brewer: Tom Johnson
Batch Size: 7.50 galStyle: Flanders Red Ale (17B)
Boil Size: 9.00 galStyle Guide: BJCP 2008
Color: 14.0 SRMEquipment: Tom's Equipment (15 gal)
Bitterness: 13.5 IBUsBoil Time: 90 min
Est OG: 1.059 (14.5° P)Mash Profile: No Sparge (real)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 tsp Calcium Chloride (Mash 60 min) Misc 1
0.50 tsp Epsom Salt (MgSO4) (Mash 60 min) Misc 2
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
5 lbs Munich Malt (9.0 SRM) Grain 4
1 lbs Carahell (Weyermann) (13.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 7
2.40 oz Chocolate Malt (350.0 SRM) Grain 8
1.00 oz Bramling Cross [6.0%] - Boil 85 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
0.75 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
1.0 pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast 13
1.00 oz Oak Chips (Secondary 7 weeks) Misc 14

Notes

2/24/2013: OG 1.060, pitched Wyeast 1056 American Ale in primary. 3/5/2013: Racked to secondary (March 5, 2013) and added Wyeast Lambic blend. Gravity to secondary was 1.015. Besides lambic culture, also added 1 spiral of medium American white oak. Covered and put into closet. 11/25/13, it tasted good, a little thin, maybe not sour enough, not much funk, and not too complex. I added 3 oz med. french oak cubes to help. A week or two on the new oak, then I plan to chill (maybe keg) and bottle. 1/5/2014: Final gravity 1.010 at 70 degrees F. Tested good, maybe not sour enough. 1/26/2014: bottling in belgian bottles, 4 gallons with 4.5oz corn sugar, then adding rehydrated dry yeast (Safale05). May 2014: Tasting by other people showed this to be very good! While a little too much "oaky" and maybe not sour enough for some, it was complex and delicious. Must do again!

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