Little Shed Ned Flanders Red (1 ratings)

All Grain Recipe

Submitted By: bigljd (Shared)
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Brewer: Larry Dykema
Batch Size: 5.00 galStyle: Flanders Red Ale (17B)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 14.9 SRMEquipment: Little Shed Brewery
Bitterness: 11.4 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Little Shed Brewery 158
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 g Calcium Chloride (Mash 60 min) Misc 1
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 3
3 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4
3 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 5
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 6
8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 7
8.00 oz Caramunich Malt (45.0 SRM) Grain 8
8.00 oz Special B Malt (180.0 SRM) Grain 9
8.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 10
0.75 oz Willamette [4.0%] - Boil 60 min Hops 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
2.00 oz Malto-Dextrine (Boil 5 min) Misc 13
1 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 14
1 pkgs Brettanomyces Lambucus (Wyeast Labs #5526) Yeast 15
1 pkgs Russian River/Jolly Pumpkin bottle dregs ( #) Yeast 16
0.75 oz Oak Cubes (French Medium Toast) (Secondary 150 days) Misc 17

Notes

Primary ferment with Roselare blend. When fermentation slows, pitch the RR and JP dregs. This recipe sours fast - it can be ready in as little as 3 months. Actual FG will be in the single digits as the Brett consumes almost everything. I fermented in a glass carboy and left it in primary on the yeast for 3 months - it was very sour and very tasty so I kegged it. If you want to age longer I'd rack to another glass carboy after 2 months with little headspace and age it off the yeast.

Ratings

by bigljd

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