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Golden Week Flanders Red
Specialty Beer • All Grain • 19.50 L
My first try to brew Flanders Red. US-05 is used for the primary fermentation, then Roeselare Blend is added to the secondary.
May 6, 2018 pm 10:44pm
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Ingredients (All Grain, 19.50 L)
- 1.82 kg
German 2-row Pils
German 2-row Pils
- 1.82 kg
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 0.45 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.23 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.23 kg
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.
- 0.115 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.23 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.115 kg
Cara-amber®; Weyermann®
Cara-amber®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
- 20 g
East Kent Goldings - 5.0 AA% whole; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
East Kent Goldings - 5.0 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 28 g
Oak Wood Chips - Add to the secondary. (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.
-
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
Treat both mashing water and spatging water with 1 tab of campden tablet for each. Add 1 tsp of gypsum to the mashing water. 1 step Temperature mashing with mash out. Saccharification rest: 68C for 90 mins. Mash out: 75.6C for 10 mins. Fermentis US-05 is used for the primary fermentation. Roselare Blend is added to the secondary. Oak chips (or cubes) must be sanitized by simmering in hot water for 15 mins before adding to the primary fermenter. Allow at least 6 months to develop a full flavor in the secondary.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 17.9 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.3 IBU | 0 - 100 | |
Discussion
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