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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Looking for a Flanders Red recipe

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Old 12-31-2011, 04:26 AM   #21
Wernerherzog
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duchesse tastes like it could be back-sweetened though.

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Old 12-31-2011, 03:51 PM   #22
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Quote:
Originally Posted by Calder View Post
I've bottled at about a year and not had any issues with carbonation. My assumption is that there is plenty of Brett in there to take care of it.

I've got some coming up on 18 months that I want to bottle and am concerned. I'm thinking of adding some dry yeast. I've read somewhere that if all the yeast is gone, then the bugs will consume the sugars, and they don't make CO2.
Ive never failed to have one carbonate so long as its not a ridiculously high alc%, however I have started recently to adding a pinch of wine yeast to the bottling bucket to ensure carbonation, if you go that route use an acid tolerant wine strain like k1v116. It will ferment in just about any circumstance its a real beast
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Old 12-31-2011, 07:02 PM   #23
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I am doing another sour brew today that will be blended with my first generation flanders. The first generation was brewed about 6 months ago. Here is today's recipe:


7.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 49.54 %
2.00 lb Acid Malt (3.0 SRM) Grain 14.15 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 14.15 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 14.15 %
1.00 lb Honey Malt (25.0 SRM) Grain 7.08 %
0.13 lb Chocolate Malt (450.0 SRM) Grain 0.92 %
0.75 oz Fuggles [4.50 %] (90 min) Hops 11.3 IBU
0.75 oz Fuggles [4.50 %] (15 min) Hops 5.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc



Beer Profile

Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.12 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.5 IBU Calories: 43 cal/pint
Est Color: 18.3 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14.13 lb
Sparge Water: 3.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 17.66 qt of water at 163.7 F 152.0 F

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Old 01-10-2012, 03:38 AM   #24
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I did transferred this beer from primary to secondary last Saturday. Now just another 12-15 months and I will get to taste it.

6653748777_1b3b2ae227_m.jpg  
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Old 01-10-2012, 03:41 AM   #25
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Oh yeah, that is looking good.

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Old 01-10-2012, 03:45 AM   #26
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I did pitch another 5 gallons onto the yeast cake, making it the third generation Roselare yeast cake. It didn't start right away and it has been really popping the airlock, but there is fermentation going on. 15 gallons of Flanders in various stages at my house right now.

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Old 07-08-2012, 12:02 AM   #27
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I would think that the point would be to lower the AA, and make it easier for the bugs to do their thing...

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No point in a 15 minute addition for a Flanders. Other than that the recipe looks solid.
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Old 05-27-2013, 09:48 PM   #28
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bump

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Old 05-28-2013, 06:42 PM   #29
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Bump for updates? Or a question?

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Old 05-28-2013, 10:05 PM   #30
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I don't know if you follow The Mad Fermentationist but he has an extensive recipe list with a few flanders and many other sour beers.

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