Flanders Red 2 
All Grain Recipe
Submitted By: tomj (Shared)
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| Brewer: Tom Johnson | |
| Batch Size: 7.50 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 9.00 gal | Style Guide: BJCP 2008 |
| Color: 14.0 SRM | Equipment: Tom's Equipment (15 gal) |
| Bitterness: 13.5 IBUs | Boil 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 items |
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!This Recipe Has Not Been Rated
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