Flanders Red Easter Sour Ale 2014

All Grain Recipe

Submitted By: yostkevj (Shared)
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Brewer: recipe from Jeff Crane - Bikes Beers and Adventures
Batch Size: 11.00 galStyle: Flanders Red Ale (17B)
Boil Size: 12.45 galStyle Guide: BJCP 2008
Color: 16.4 SRMEquipment: 2-Dog 2-Dude 2-Keggles
Bitterness: 12.2 IBUsBoil Time: 90 min
Est OG: 1.052 (12.9° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Calcium Chloride (Mash 60 min) Misc 1
0.75 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 tsp Baking Soda (Mash 60 min) Misc 3
1 lbs Rice Hulls (0.0 SRM) Adjunct 4
10 lbs Munich Malt (9.0 SRM) Grain 5
4 lbs Vienna Malt (3.5 SRM) Grain 6
3 lbs Wheat, Flaked (1.6 SRM) Grain 7
1 lbs Aromatic Malt (26.0 SRM) Grain 8
1 lbs Caramunich Malt (56.0 SRM) Grain 9
1 lbs Special B Malt (180.0 SRM) Grain 10
1.25 oz Hallertauer [4.8%] - First Wort Hops 11
2.50 tsp Calcium Chloride (Boil 60 min) Misc 12
1.00 tsp Baking Soda (Boil 60 min) Misc 13
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
1.0 pkgs Bug County ECY20 (East Coast Yeast #ECY20) Yeast 15
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 16
1.50 oz Oak Chips (Secondary 180 days) Misc 17

Notes

Special B and Caramunich can each be replaced with Cyrstal 120L & 60L Look up procedures for oak chips... do not want harsh oak flavors and let sit too long. I believe I read something about letting the chips sit in a beer for a few days or a week or boiling the oak chips prior to using.

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