Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > How Do I Make an Extract Flanders Red/Sour Ale?
Reply
 
LinkBack Thread Tools
Old 02-27-2009, 02:26 PM   #31
cmdrico7812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Michigan
Posts: 158
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Well I brewed the Flanders Red on Tuesday. Here is what I did:

Recipe (this is the Gilda PM Recipe from the Recipe Library)
2 lb Belgian 2 row Pale Malt
10 oz. German Vienna Malt
8 oz. Belgian Cara Vienna Malt
4 oz. Acid Malt
3 oz. Chocolate Malt
3 lbs Light DME
1 lb. Clear Candi Sugar
2 oz. Lactose

.05 oz. Styrian Goldings (60 min.)
.05 oz. Brewer's Gold (15 min.)
.05 oz. Kent Goldings (3 min.)

2 oz. Stavin Med. Toast French Oak Cubes
Yeast: Wyeast Lambic Blend

I mashed all of the grain in 2 gallons of water for 60 min. at 155 degrees then sparged with 2 gallons of water at 170 degrees for 12 minutes (I used the methodology outlined by DeathBrewer here).

Then I combined the mash water and the sparge water (which was about 3.5 gallons) and brought it to a boil. Just before it boiled I added the DME, candi sugar, and lactose (I probably shouldn't have added this until the end of the boil, but next time I will).

I added the hops on schedule. I had placed the oak chips in water in the fridge for about 4 hours and then during the boil, I brought the oak chips to a boil and then strained off the water.

At the end of the boil I took the whole thing outside and put the kettle in the snow to cool then brought it inside and topped off the kettle, to bring the total volume to 5 gallons, with ice cold water to help with the cooling.

I added the oak chips to a 6.5 gallon carboy, then poured the wort through a strainer into the carboy. Half way through I added the Wyeast Lambic Blend yeast and then finished straining in the rest of the wort. Plugged it and put it in the airlock.

It's now fermenting nicely, lots of activity but a small kreusen. The temperature is about 65 degrees (there's no consistently warm place in my house because I don't like paying an arm and a leg for heat so we turn the furnace down during the day).

Any thoughts on this or things I could do differently next time or do you see anything that will totally screw this batch for me? Thanks.

__________________

Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

cmdrico7812 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 02:30 PM   #32
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 28 Times on 28 Posts
Likes Given: 5

Default

Looks good, now forget about it for a year (transfer to secondary after a month).

__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 02:36 PM   #33
cmdrico7812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Michigan
Posts: 158
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I don't think I'm going to rack to a secondary given CBBaron's earlier advice at reducing any potential contamination by keeping it in as few vessels as possible. I know that's probably a bit paranoid, but I'd hate to wait a year to drink this only to find out something went wrong during a transfer.

I do plan on making another one of these in a few months when the Roselere yeast is released again.

__________________

Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

cmdrico7812 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 03:19 PM   #34
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 43,135
Liked 2779 Times on 2727 Posts
Likes Given: 121

Default

I would rack to a secondary since you are aging for a year. You won't want to leave your beer on trub for that long.
Oaking during fermentation? Any thoughts on this.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 03:47 PM   #35
cmdrico7812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Michigan
Posts: 158
Liked 2 Times on 2 Posts
Likes Given: 1

Default

The reason I added the oak during fermentation was because I intended to leave it in the primary the whole time.

__________________

Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

cmdrico7812 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 05:40 PM   #36
MacBruver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Orange County, CA
Posts: 616
Liked 4 Times on 4 Posts
Likes Given: 1

Default

You pretty much have to go to a secondary with this if you're going to leave it for a long time. Yeast autolysis will give you some nasty, nasty flavors if you don't get the beer off it. You basically will have your beer sitting on decomposing dead bodies. A lovely thought!

__________________
Primary:
Secondary: Bee Cave Robust Porter (with coconut)
Kegged: Cascade/Citra Amber Ale
MacBruver is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 06:35 PM   #37
cmdrico7812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Portland, Michigan
Posts: 158
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Didn't think of that. Good call. So since I put the oak in the primary, should I put more oak in the secondary? I guess I could taste at the time and see how I like it.

How long should I leave it in the primary? 30 days?

__________________

Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

cmdrico7812 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 07:10 PM   #38
MacBruver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Orange County, CA
Posts: 616
Liked 4 Times on 4 Posts
Likes Given: 1

Default

I wouldn't keep it any longer than two weeks in the primary... I'm not sure at what point autolysis starts, but there's not really any reason to keep it on the trub for any longer than necessary. You basically only want it there to absorb any diacetyl or other stuff that the yeast throws, and then later reabsorbs... once that is done, you want to get the beer off of it.

And I agree, checking the oak flavor at the transfer point would be good. You could also just take out the oak chunks you have, rinse off the trub, give em a quick blast with sanitizer, and back into the secondary. No need to use new oak.

__________________
Primary:
Secondary: Bee Cave Robust Porter (with coconut)
Kegged: Cascade/Citra Amber Ale
MacBruver is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2009, 07:14 PM   #39
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 28 Times on 28 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Hopaholic View Post
I wouldn't keep it any longer than two weeks in the primary... I'm not sure at what point autolysis starts, but there's not really any reason to keep it on the trub for any longer than necessary. You basically only want it there to absorb any diacetyl or other stuff that the yeast throws, and then later reabsorbs... once that is done, you want to get the beer off of it
Two weeks is far too early for autolysis to set in. I regularly leave moderate-gravity beers in primary for a month.
__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 03-02-2009, 04:39 PM   #40
MacBruver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Orange County, CA
Posts: 616
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by flyangler18 View Post
Two weeks is far too early for autolysis to set in. I regularly leave moderate-gravity beers in primary for a month.
Ah, ok. Good to know.


I was looking through MoreBeer's kits (they have some awesome stuff!) and saw this- a partial mash kit version of Jamil's Flanders Red! I was planning on putting this together, but I'm lazy. I'm going to pick up an extra bucket, and get this going ASAP since it takes so long:

Flanders Red Ale- Mini Mash | MoreBeer
__________________
Primary:
Secondary: Bee Cave Robust Porter (with coconut)
Kegged: Cascade/Citra Amber Ale
MacBruver 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
You CAN make good extract only beer DD2000GT Extract Brewing 30 10-20-2011 08:52 PM
How do they make hopped extract HandsomePete Beginners Beer Brewing Forum 5 11-05-2009 03:17 PM
Flanders Red for a first sour s3n8 Recipes/Ingredients 8 06-12-2009 02:03 PM
What should I make (extract)? agroff383 General Beer Discussion 3 04-09-2009 10:23 PM
Sour Mash/Extract Toilet Rocker General Techniques 0 08-22-2005 03:59 AM