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Old 02-18-2014, 03:09 PM   #1
Nico93
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Default flanders red ale questions

Hi!

i'm planning a red flanders ale in the next month, this is the recipe


Estimated OG: 1,059 SG
Estimated Color: 27,0 EBC
Estimated IBU: 13,4 IBUs
Brewhouse Efficiency: 72,00 %
Est Mash Efficiency: 72,0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5,29 lb Vienna Malt (6,9 EBC) Grain 1 43,2 %
2,43 lb Pilsner (2 Row) Bel (3,9 EBC) Grain 2 19,8 %
0,99 lb Aromatic Malt (51,2 EBC) Grain 4 8,1 %
0,99 lb Caravienne Malt (43,3 EBC) Grain 5 8,1 %
2,20 lb Wheat raw (3,2 EBC) Grain 3 18,0 %
0,33 lb Special B Malt (354,6 EBC) Grain 6 2,7 %

1,76 oz Hallertauer Hersbrucker [4,00 %] - Boil Hop 7 13,4 IBUs


1,0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 8 -


mash :75min at 149F


what do you think about my recipe?

i'm going to pitch the wyeast 3763 directly in primary, but i don't know if i have to move to secondary or i have to leave in primary for all the 18month, i read a lot on the web but i don't know what to do (everybody say different things)

thanks for the help!

Nicolò, Italy

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Old 02-18-2014, 03:18 PM   #2
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Recipe looks pretty good.

I would mash higher, in the 156-158 range. That way you get some good long chain sugars in the wort. The brett can chew on those after the sacc has done it's work.

A Flanders Red is traditionally transferred over to secondary. I usually rack mine at the 1 month mark, give or take. I suppose you could leave it in primary the whole time, but you're going to end up with more brett funk.

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Old 02-19-2014, 09:23 AM   #3
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thanks, i'm going to mash at 158!

moving to secondary i don't risk to have too few brett and lactic batteria? leaving them in the slurry?

and leaving the beer in primary for 18month don't i risk to have a slurry flavour?

many thanks for the help!

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Old 02-19-2014, 09:40 AM   #4
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Welcome to the fantastic world of sour brewing! I definitely like to rack my sours after about 6-8 weeks, you'll still have enough bugs to sour it nicely. Taste it every 6 months and bottle when happy.

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Old 02-19-2014, 09:48 AM   #5
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thanks!


i have got a 7 gal carboy but i want to brew 5 gal, the 2 gal of air over the beer is a problem?
to much oxygen causes to much sourness?

another question, when i chilled the wort i need to oxygenate it like a normal beer?

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Old 02-19-2014, 09:56 AM   #6
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Yeah, just do everything like you would for any normal beer, the only difference with sours is the time.

The 7 gallon carboy will be fine for primary, but you'll want a 5 gallon for your secondary

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Old 02-19-2014, 11:44 AM   #7
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ok!

when i move to secondary can i split in different carboy? because i have a lot o 1,5gal carboy

thanks

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Old 02-19-2014, 12:00 PM   #8
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Yeah of course, gives you a chance to try different additions (fruit, oak, etc)

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Old 02-19-2014, 01:04 PM   #9
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Perfect! Thanks for the help,i m going to make a report the day of the brew:-)

Sent from my GT-I9105P using Home Brew mobile app

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Old 02-19-2014, 01:14 PM   #10
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Np!

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