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Floundering Flanders

Floundering Flanders

Flanders Red Ale • All Grain • 6 gal

highwaytoale

Flanders red ale with wine must added.

November 20, 2016 pm 12:39pm

0.0/5.0 0 ratings

Ingredients (All Grain, 6 gal)

  • 6 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 5.75 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1.25 lbs BEST Munich Malt; Best Malz

    BEST Munich Malt; Best Malz

    BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.

  • 0.625 lbs Wheat Malt; Simpsons

    Wheat Malt; Simpsons

    Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.

  • 0.5 lbs BEST Aromatic Malt; Best Malz

    BEST Aromatic Malt; Best Malz

    BEST Aromatic Malt will impart a distinct, almost exaggerated malt aroma and flavour to dark lagers, amber lagers, German Bocks and others, even at a rate as low as 10%.

  • 0.5 lbs Caramel Munich 60 Malt; Malteries Franco-Belges

    Caramel Munich 60 Malt; Malteries Franco-Belges

    These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • 0.5 lbs Special B Malt; Castle Malting

    Special B Malt; Castle Malting

    Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

  • 0.5 lbs BEST Pale Ale Malt; Best Malz

    BEST Pale Ale Malt; Best Malz

    BEST Pale Ale Malt deepens the light “golden” colour of the top fermented beer and creates a pleasant taste. It is an excellent base malt for brewing many different styles of Anglo-Saxon Pale Ale.

  • 1 oz East Kent Goldings - 5.7 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Oak Wood Chips - French cubes (medium) (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • 1 ea Whirlfloc Tablets (Irish moss) - last 10 mins of boil (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 3763 Roeselare Ale Blend

    Wyeast 3763 Roeselare Ale Blend

    Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Notes

- The 0.5 lb Pale malt was actually Best Maltz Red X. 10/10/15 - 60 min single infusion mash at 153-155F w/2tsp Calcium Carbonate added to grist. - Initial fermentation done with Wyeast 1056 American Ale. 10/23/15 - Racked to secondary & added Wyeast 3763 Roeselare w/oak cubes. - Secondary conducted in glass carboy w/oak peg stopper. 12/27/15 - Addded half gallon Pinot Noir must concentrate. 11/05/16 - Bottled.

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: B - Flanders Red Ale

Range for this Style
Original Gravity: 1.062 1.048 - 1.057
Terminal Gravity: 1.006 1.002 - 1.012
Color: 14.7 SRM 10 - 16
Alcohol: 7.2% ABV 4.6% - 6.5%
Bitterness: 20.6 IBU 10 - 25

Discussion

highwaytoale

Worth the time and money!

2016-11-20 12:49pm

This is basically the recipe from Jamil's "Classic Styles" book with a few twists. I have to humbly give this a 5-star because I'm amazed at just how well it turned out especially since this was my first attempt at a sour ale. I think the addition of the wine must really put it over the top and really brought a nice red wine character to the beer. If I had to compare it to a commercial example, I'd say it's closest to Duchesse du Bourgogne, but a bit more sour and slightly less complex due to the lack of vintage blending. The wine must added another $25 to the cost, but it really was worth it, I plan to make this an annual brew.

brewcnc

Question on the Roeselare

2016-11-23 1:47pm

Did you use one package, two packages or on package with a starter?

highwaytoale

Question on the Roeselare

2016-11-26 3:27pm

Hi brewcnc, I used only a single smack pack for the initial ferment with 1056 figuring even if it didn't finish completely the Roeselare would take care of anything remaining. I probably should have measured the gravity while racking to the secondary, but I didn't think to bother at the time. I did just kick off a new batch of this for next year, but I'm starting a bit later this year and my basement is cooler than before, so I opted to use two smack packs initially and switched to the Kolsh 2565 due to the lower temps. Another couple of things I forgot to make note of was that I did pitch some fresh yeast when bottling to ensure it carbonated well. Also, with the additional sugars from wine must I'm sure the ABV is higher than calculated here and I'd guess it's probably closer to 8%. Good luck if you give it a try!

brewcnc

Question on the Roeselare

2016-11-28 11:53am

Thanks for the information. Good call on the yeast for the winter. This is definitely on my brew schedule

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