Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Flanders Red - Dulle Griet
Reply
 
LinkBack Thread Tools
Old 04-16-2009, 02:37 PM   #1
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default Flanders Red - Dulle Griet

I love me some Rodenbach Grand Cru, and I've been planning a Flanders Red for months and months while I was anxiously awaiting the re-release of the Roeselare blend from Wyeast. Well, I have two packets of this fabled blend in my fridge and I've been trying to formulate a recipe that uses JZ's recipe as a base with my own special touches and flourishes. I was thinking of doing the Raj Apte oak dowel method for micro-oxygenation, but reading some of Michael's postings recently have me thinking I could get the same character using oak cubes.

Not sure if I'm on the right track here, so I'm requesting the usual C/C for this recipe in process.

The name 'Dulle Griet' (Mad Meg) is a Flemish folklore figure who led a group of women to pillage Hell, and painted by Pieter Bruegel the Elder.



Dulle Griet
17-B Flanders Red Ale
Author: Jason Konopinski
Date: 4/15/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 90%
Calories: 176.01 kcal per 12.0 fl oz

Original Gravity: 1.054 (1.048 - 1.057)
|===================#============|
Terminal Gravity: 1.005 (1.002 - 1.012)
|=============#==================|
Color: 15.68 (10.0 - 16.0)
|=======================#========|
Alcohol: 6.39% (4.6% - 6.5%)
|=======================#========|
Bitterness: 15.6 (10.0 - 25.0)
|=============#==================|

Ingredients:
8.0 lb Vienna Malt
2 lb Munich Malt
1.0 lb White Wheat Malt
6 oz Belgian Caramunich
4.0 oz Belgian Aromatic
4.0 oz Belgian Special B
1 oz Willamette (5.0%) - added during boil, boiled 60 min
1.0 ea WYeast 3763 Roeselare

00:03:00 Dough-In - Liquor: 3.98 gal; Strike: 169.03 °F; Target: 156 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 156.0 °F
02:03:00 Lautering - First Runnings: 0.0 gal sparge @ 154 °F, 10.0 min; Sparge #1: 2.54 gal sparge @ 180 °F, 10 min; Sparge #3: 2.54 gal sparge @ 180 °F, 10 min; Total Runoff: 7.87 gal

Results generated by BeerTools Pro 1.5.2

__________________

Last edited by flyangler18; 05-06-2009 at 09:44 AM.
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2009, 08:13 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,069
Liked 159 Times on 113 Posts
Likes Given: 88

Default

Looks tasty to me as is. That said, you will probably have enough melanoidins from the Vienna/Munich that you could drop the aromatic without losing anything. I might also up the caramunich a few ounces to get some more complex sugars for the microbes to chomp on. To me Flanders Reds always have a lot of crystal/cara character to them.

I am also a big proponent of adding some sour beer dregs to supplement the commercial yeast blends. It will help get more complexity and more sourness than the Roeselare will on its own.

Hope that helps, good luck brewing.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2009, 07:03 AM   #3
killian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: western/central new york
Posts: 1,485
Liked 2 Times on 2 Posts
Likes Given: 4

Default

that recipe looks tasty, I like the vienna as the base I might have to try that.

__________________

damn I gotta brew something

killian is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2009, 02:00 PM   #4
FireBrewer
Feedback Score: 0 reviews
 
FireBrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Fallston, MD
Posts: 2,037
Liked 14 Times on 12 Posts
Likes Given: 15

Default

Looks terrible.

Group of women to pillage Hell? That explains a lot.

__________________
FireBrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2009, 02:07 PM   #5
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by FireBrewer View Post
Looks terrible.

Group of women to pillage Hell? That explains a lot.


I'm holding your Roesalare hostage.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2009, 02:08 PM   #6
FireBrewer
Feedback Score: 0 reviews
 
FireBrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Fallston, MD
Posts: 2,037
Liked 14 Times on 12 Posts
Likes Given: 15

Default

Quote:
Originally Posted by flyangler18 View Post
I'm holding your Roesalare hostage.
That's ok, I'll just use the dregs from the bottom of one of your growlers, should come close.

Seriously, looks good. Lookin' forward to it.
__________________
FireBrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2009, 02:27 PM   #7
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by FireBrewer View Post

Seriously, looks good. Lookin' forward to it.
Do you have all the grain for your portion? I was going to get my stuff together tonight and we'll mill at your place tomorrow.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2009, 10:45 PM   #8
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Picked up an extra pack of Roeselare, so I'm brewing now. Hit preboil numbers perfectly, just added my hops and boiling away.

It'll be interesting to see how two side-by-side batches compare in a year.

__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 07:01 PM   #9
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

The Saccharomyces in the blend is lifting a gentle krausen right now. It was a bit of a slow starter - but that's what happens when you only pitch the blend sans starter.

Making a starter with these multi-strain/microbe blends isn't wise, I think. You'll throw the ratios all out of whack.

__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 04-29-2009, 03:55 PM   #10
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 80 Times on 52 Posts
Likes Given: 2

Default

How are you planning on aging this? I was turned off from the idea of doing a Flanders since I thought I had nowhere to store it for aging, but Wild Brews says that they age in oak at up to 90*F. 90*F I can certainly do... My garage holds about that temp all summer long. I'm thinking a 15 gallon food grade barrel, fill it this year to start and then blend 5 gallons into it each year thereafter.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak in Flanders Red Jsta Porter Lambic & Wild Brewing 5 05-15-2009 01:26 AM
Flanders red? claphamsa Lambic & Wild Brewing 20 04-01-2009 03:58 PM
Flanders Red Recipe mgo737 Extract Brewing 2 12-29-2008 03:34 PM
Racking my Flanders Red Sĝren T General Techniques 6 01-18-2008 08:42 PM