Flanders Red/Kriek, Batch 59

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Flanders Red Ale (23B)
Boil Size: 8.09 galStyle Guide: BJCP 2015
Color: 49.6 SRMEquipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L)
Bitterness: 16.2 IBUsBoil Time: 120 min
Est OG: 1.055 (13.5° P)Mash Profile: Temperature Mash, 4 Step, Light Body Flanders Red
Est FG: 1.005 SG (1.2° P)Fermentation: Ale, Single Stage Extended Aging
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 1
2 lbs Corn, Flaked (1.3 SRM) Grain 2
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 3
1 lbs Cara 20 (Dingemans) (23.0 SRM) Grain 4
1 lbs Carahell (Weyermann) (13.0 SRM) Grain 5
8.00 oz Special B (Dingemans) (147.5 SRM) Grain 6
1.20 oz Hallertauer Mittelfrueh [3.7%] - Boil 60 min Hops 7
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 8
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 9
0.84 gal Organic Tart Cherry Juice - Knudsen [Bottling] (60.0 SRM) Juice 10
0.29 gal Black Cherry Juice - Knudsen [Bottling] (180.0 SRM) Juice 11

Notes

PG 257 of Sparrow’s Wild Brews The “Cara 20 (Dingemans)” is Belgian Caravienne - noted so on packaging. 2018-11-12: Brewday. Very long dough-in - it stretched out to an hour or so at temp. Captured only 5G of wort - boil off is higher than anticipated I guess. Ran through the Oxygen bottle. Here are some stats on bottle weight: 1.4oz Benzomatic O2 bottle empty is 598g or 21.1 oz; full 658g or 23.2 oz. Refractometer says 1.063 for OG. Hydrometer gives 1.066@84.8°F or 1.069. Hydrometer says 1.067 when I read it again. Samples are from portions of wort from different parts of kits when done. Strange. That’s really too high. I will go with 1.067. Pitched yeast straight from packet into oxygenated 67°F wort. 2018-11-14: Bubbling began roughly 24 hours aftyer pitching yeast. Temps have gradually warmed over that time from 67ish to a high 68°F. Bubbling is regular today and krausen is a usually mix of light with a dark surface region and lots of dark specs. 2018-11-15: Bubbling has nearly stopped though the krausen remains afloat. I want to wait a bit before I rack to the barrel, certainly I want to wait until thr krausen falls back in. 2018-11-19: Recorded 10.8 Brix via refractometer => 1.028 SG and temp was ~66°F. I will hold off on racking to the barrel. 2018-11-26: Racked to original oak barrel from Balcones. SG measured 9.6 in refractometer giving an actual SG of 1.020. Temp between 68 and 70. Very close to full - may 1/2" down from hole. Taste is fine but not Flanders Red. 2019-02-19: Lowering ambient temp in room from 68ºF to 64ºF. 2019-11-12: Reading 8 brix which gives us a gravity of 1.010. Flavor is quite sour, well past the usual for Flanders Red. 2019-11-13: Racking to keg # 4. FG from refractometer reading of 8 is 1.010. Taste is a bit harsh but I wouldn't say it's acetic acid. Definately still tastes like flander red. 2019-11-17: Added 1 Qt of Knudsen "Just Black Cherry" and 3 Qt of Knudsen "Organic Just Tart Cherry" juice to the keg via siphon and will move the keg to the kegerator. This should cut or mask the acidity a little and add great flavor. I suspect that the ABV is only a rough approximation (rougher than usual).

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