Lady Maude

All Grain Recipe

Submitted By: blissiictrl (Shared)
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Brewer: Matt
Batch Size: 6.08 galStyle: Flanders Red Ale (17B)
Boil Size: 11.90 galStyle Guide: BJCP 2008
Color: 11.0 SRMEquipment: Crown Urn BIAB 40L
Bitterness: 0.0 IBUsBoil Time: 360 min
Est OG: 1.063 (15.5° P)Mash Profile: Lambic Mash
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 13.60 oz Pilsen (Dingemans) (1.6 SRM) Grain 1
4 lbs 13.60 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2
14.11 oz Munich I (Weyermann) (7.1 SRM) Grain 3
14.11 oz Wheat Malt (Barrett Burston) (1.5 SRM) Grain 4
7.05 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 5
7.05 oz Caramunich I (Weyermann) (51.0 SRM) Grain 6
7.05 oz Special B (Dingemans) (147.5 SRM) Grain 7
2.0 pkgs Bug Farm (East Coast Yeast #ECY01) Yeast 8
1.0 pkgs Cream Ale Yeast Blend (White Labs #WLP080) Yeast 9
1.0 pkgs Farmhouse Sour Ale (The Yeast Bay #YBFSA) Yeast 10
1.0 pkgs Melange (The Yeast Bay #YBMBB) Yeast 11
1.0 pkgs Belgian Sour Mix 1 (White Labs #WLP655) Yeast 12
28.00 g Oak Chips (Secondary 7 days) Misc 13

Notes

Lambic mashed. Dosed with a vial of bug county, belgian sour mix 1, brett amalgamation, farmhouse sour ale, and melange. Smashed gravity by 11 points. Dose with BUG COUNTY/BARREL OF BUGS Primary ferment for 2 weeks, rack into secondary onto medium toasted french oak. All Belgian/German/French malts where possible. Fermentation likely up to 18 months. Mash @ 68C, complete to target gravity. Mash out to 76C. Boil 90, chill to 20C, aerate, pitch two packs. Ferment @ 20C, until complete. Bottle condition/carbonate. Pitch Date = 23/08/2015 Couldn't fit all in one carboy. Split off about 3 litres into a small 5l one. 1.5 medium toasted french oak spirals into the big fermenter. 0.5 into small. Blend prior to bottling. 31/08/15. Target is to blend into one batch, bottle into champagne bottles (both big and small, start drinking sours!!!) Ideally sample after 31/08/16 and see where it's at.

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