just brewed a Flanders Red and there is a question about what mix of bugs to add for the finish
WLP655 Belgian sour mix or
roeselare 3763 sour blend from wyeast
any feed back is helpful.
Eric the red Flanders
17-B Flanders Red Ale
Size: 5.0 gal
Efficiency: 61.34%
Attenuation: 75.0%
Calories: 213.66 kcal per 12.0 fl oz
Original Gravity: 1.064 (1.048 - 1.057)
Terminal Gravity: 1.016 (1.002 - 1.012)
Color: 25.5 (10.0 - 16.0)
Alcohol: 6.31% (4.6% - 6.5%)
Bitterness: 24.3 (10.0 - 25.0)
Ingredients:
4.5 lb Belgian Pils
5 lb American Vienna
3.0 lb Belgian Munich
1.5 lb Belgian Special B
.5 lb Belgian Aromatic
.5 lb German CaraMunich I
.5 lb Wheat Malt
1.0 ea wlp 655
1 oz palisades (6.5%) - added during boil, boiled 1.0 hr
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Results generated by BeerTools Pro 1.5.0
roeselare vs. WLP655 Belgian sour mix
Moderator: slothrob
- johnnynothumb
- Light Lager
- Posts: 18
- Joined: Sun Dec 02, 2007 7:37 pm
- Location: Pinole, ca
RE: roeselare vs. WLP655 Belgian sour mix
Hummmm....you might want to read this info from TBN....
http://www.thebrewingnetwork.com/forum/ ... 17&start=0
Now its up to you to decide....
Hope this helps....
(_)3
http://www.thebrewingnetwork.com/forum/ ... 17&start=0
Now its up to you to decide....
Hope this helps....
(_)3
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On Tap:
HL Pale Ale
HL Lite Lager
Bottled:
HL Simcoe Pale Ale
HL Wizeguy Weizenbock
HL Reveur Saison
HL Dry Stout
HL Kentucky Common
- johnnynothumb
- Light Lager
- Posts: 18
- Joined: Sun Dec 02, 2007 7:37 pm
- Location: Pinole, ca