For anyone that has brewed a Flanders Red, what mash schedule do you use? I was trying to set up my recipe in Beersmith last night and became a little stumped with the mash schedule.
Jeff Sparrow calls for a triple infusion with cereal mash for the corn. It seems that he is using the boiling corn mash to reach one of the rests.
I can't really figure out how to set this up. Plus, my tun is only 5 gallons, so I can't do a triple infusion easily.
Is this mash very important? Jeff seems to be saying Flander's brewers like an infusion mash because it makes a very fermentable wort. That is opposed to a turbid mash in a lambic, which leaves behind a lot of starches. With the highly modified malts we have, its it that important to hit all of these rests? Also, since a fermentable wort is more desirable for a Flanders, could a decoction mash be used?