Flanders Red Easter Sour Ale 2014 
All Grain Recipe
Submitted By: yostkevj (Shared)
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| Brewer: recipe from Jeff Crane - Bikes Beers and Adventures | |
| Batch Size: 11.00 gal | Style: Flanders Red Ale (17B) |
| Boil Size: 12.45 gal | Style Guide: BJCP 2008 |
| Color: 16.4 SRM | Equipment: 2-Dog 2-Dude 2-Keggles |
| Bitterness: 12.2 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 0.75 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 0.50 tsp |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
| 10 lbs |
Munich Malt (9.0 SRM) |
Grain |
5 |
| 4 lbs |
Vienna Malt (3.5 SRM) |
Grain |
6 |
| 3 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
7 |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
8 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
9 |
| 1 lbs |
Special B Malt (180.0 SRM) |
Grain |
10 |
| 1.25 oz |
Hallertauer [4.8%] - First Wort |
Hops |
11 |
| 2.50 tsp |
Calcium Chloride (Boil 60 min) |
Misc |
12 |
| 1.00 tsp |
Baking Soda (Boil 60 min) |
Misc |
13 |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
14 |
| 1.0 pkgs |
Bug County ECY20 (East Coast Yeast #ECY20) |
Yeast |
15 |
| 1.0 pkgs |
Roselare Belgian Blend (Wyeast Labs #3763) |
Yeast |
16 |
| 1.50 oz |
Oak Chips (Secondary 180 days) |
Misc |
17 |
Notes
Special B and Caramunich can each be replaced with Cyrstal 120L & 60L
Look up procedures for oak chips... do not want harsh oak flavors and let sit too long. I believe I read something about letting the chips sit in a beer for a few days or a week or boiling the oak chips prior to using. This Recipe Has Not Been Rated
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