Flanders Red/Kriek, Batch 59 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Flanders Red Ale (23B) |
| Boil Size: 8.09 gal | Style Guide: BJCP 2015 |
| Color: 49.6 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 16.2 IBUs | Boil 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).This Recipe Has Not Been Rated
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