West Flanders Red Ale 
All Grain Recipe
Submitted By: timlael (Shared)
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| Brewer: Tim M. Lael | |
| Batch Size: 11.00 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 13.72 gal | Style Guide: BJCP 2008 |
| Color: 15.7 SRM | Equipment: My All Grain |
| Bitterness: 12.0 IBUs | Boil 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 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
21 |
| 1.0 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:
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