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Bruegel the Elder
Flanders Red Ale • All Grain • 6 gal
More notes to follow
September 14, 2010 pm 04:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 9 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 2.0 lbs
White Wheat; Rahr
White Wheat; Rahr
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .25 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1.0 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 3526 Brettanomyces Lambicus
Wyeast 3526 Brettanomyces Lambicus
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Wo
Notes
brewed 9/4/10 Primary yeast WLP 568 Saison Blend. for 48 hours at 92 degress. gravity @ 1.020 Wyeast 3526 lacto / brett added 9/6/10 into primary.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: B - Flanders Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.048 - 1.057 |  |
| Terminal Gravity: | 1.000 | 1.002 - 1.012 | |
| Color: | 18.0 SRM | 10 - 16 | |
| Alcohol: | 10.4% ABV | 4.6% - 6.5% | |
| Bitterness: | 16.9 IBU | 10 - 25 | |
Discussion
uodate
2010-10-23 4:07pm
On 9-17-10 SG @ 1.010. Transferred to 60F long term storage still on primary yeast cake. Sealed brewing bucket with saran wrap and packing tape. Slight pellicle forming. Sour, ethanol, cherries, and peaches aroma.
first sample
2010-11-07 9:54pm
11/07/10 first tasting sample. earthy, woody, malty, slight lactic sourness, young and unbalanced, sour cherry and lactic aroma. No ethanol warming present. No hop flavor. TG: 1:010 added 1 qt of Knudsen's tart cherry juice. gravity at 1:012. Resealed primary. slight pellicle.
Update
2011-02-11 6:13pm
2/11/11 The batch smells like a pineapple. Added dregs of 2009 Black Label Girardin Gueuze, and Duchesse De Bourgogne. Gravity at 1.010. Waxy pellicle has formed.
Amylase Enzyme
2011-04-05 1:07pm
Added .5 oz of Amylase Enzyme 4-1-11. within 48 hours active fermentation had started again dropping the gravity to 1.003.
Bottled
2011-05-19 5:53pm
Bottled on 5/14/11 FG 1.000 added 5 oz turbinado sugar Aroma: smells of pineapple, sour cherries Taste: Malty, dark fruit, acetic acid, earthy. At 10.4% ABV surprisingly no ethanol flavors.
initial tasting
2011-06-04 7:55pm
After only a few weeks in the bottle lightly carbonated, No head. Not surprised at this ABV and age. Complex fruitiness, vanilla, sour cherries, lightly acetic.
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