West Flanders Red Ale

All Grain Recipe

Submitted By: timlael (Shared)
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Brewer: Tim M. Lael
Batch Size: 11.00 galStyle: Flanders Red Ale (17B)
Boil Size: 13.72 galStyle Guide: BJCP 2008
Color: 15.7 SRMEquipment: My All Grain
Bitterness: 12.0 IBUsBoil Time: 105 min
Est OG: 1.057 (14.0° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.013 SG (3.4° P)Fermentation: Flanders Sour
ABV: 5.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
4.50 gal Belleville Water (Sparge) Water 1
4.50 gal Distilled Water (Sparge) Water 2
4.00 gal Belleville Water (Strike) Water 3
4.00 gal Distilled Water (Strike) Water 4
8.30 ml Phosphoric Acid 50% (Mash 0 min) Misc 5
2.70 g Calcium Chloride (Mash 0 min) Misc 6
2.40 g Calcium Chloride (Mash 60 min) Misc 7
1.80 g Gypsum (Calcium Sulfate) (Mash 0 min) Misc 8
1.60 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 9
11 lbs 8.00 oz Vienna (Hoepfner) (4.0 SRM) Grain 10
2 lbs 8.00 oz Corn - Yellow, Flaked (Briess) (1.3 SRM) Grain 11
2 lbs 4.00 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 12
2 lbs 4.00 oz Carahell (Weyermann) (13.0 SRM) Grain 13
2 lbs 4.00 oz Caravienne Malt (22.0 SRM) Grain 14
2 lbs Wheat, Red (Alhambra) (2.9 SRM) Grain 15
1 lbs Special B Malt (180.0 SRM) Grain 16
1.50 oz Styrian Goldings [4.0%] - Boil 60 min Hops 17
0.25 oz Hallertauer [4.5%] - Boil 60 min Hops 18
0.50 tsp Irish Moss (Boil 10 min) Misc 19
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 20
1 pkgs California Ale (White Labs #WLP001) Yeast 21
1 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 22
4.00 oz Oak Chips (Secondary 30 days) Misc 23

Taste Notes

3/4 gallon short on boil volume, but 7 points high on pre-boil gravity. Added 1/2 gallon of RO water to kettle pre-boil to get pre-boil gravity to 1.052. Reduced boil time from 2hr to 1hr 45min to avoid high OG. Dead nuts on OG. 1/2 gallon high on volume.

Notes

Half the batch will be fermented with neutral yeast (WLP001, 1.5l starter) and finished in a Jack Daniels barrel that has been used 4 previous times (RIS, Barleywine, Oud Bruin, Oud Bruin). The second half will be fermented in glass with Roselare blend (3763, no starter) for primary fermentation then racked into secondary on Medium French Oak spirals for finishing/souring. Water: C:\Users\hunter\Documents\BeerSmith2\Water Profiles

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