Rodenbach Clone
 

Amount______________Item
5 lbs..........Vienna Malt.............................(3.5 SRM)
4.5 lbs.......Pilsner (2 Row) Bel....................(2.0 SRM)
3 lbs..........Munich Malt - 10L....................(10.0 SRM)
8.0 oz........Aromatic Malt..........................(26.0 SRM)
8.0 oz........Cara 45 (Caramunich) Malt.........(56.0 SRM)
8.0 oz........Special B Malt.........................(180.0 SRM)
8.0 oz........Wheat Malt, Bel........................(2.0 SRM)
1.00 oz......Goldings, East Kent [5.70 %] (60 min) (16.0 IBU)
1 lb...........Malto Dextrine (optional)............in secondary

70% efficiency
Sacch rest at 154°F for 60min.

This is a Rodenbach Grand Cru inspired Flander's Red recipe based on Jamil Z's recipe and procedure. You can ferment to completion with the 1056, then add the sour blend, or for a more sour flavor add the 3763 with the 1056. Upon tasting during conditioning, a bigger sourness can be achieved by adding malto dextrine, too.

Additionally, I add a self-toasted oak dowel through a bung at the beginning of aging for a great oak cask flavor, but of course this is optional.

Which Rodenbach? I'm assuming Grand Cru?

Yup. My bad. (edited)

Was Jamil's recipe a Grand Cru? I didn't think it was supposed to be a clone, but it doesn't look like you've changed a whole lot other than a little more vienna, little less pils, and a pound of malto dextrine.

I've got that Flanders Red in secondary right now, so if it's a clone of Grand Cru, that'd be great.

Mine's aging too, and I'd be pleased as punch if it came out like RGC.

How far into secondary was the maltodextrine added? Did you add it because of lack of sour?

I added the MD after transfer to the secondary carboy (~10 days) because the primary fermentation took the "final" gravity down further than i had expected (~1.012). I was hoping for the WY1056 to finish it off around 1.020, then having the bugs work on it from there, but i neglected to factor in that i get crazy-high attenuation whenever i use 1056 (~85-90%). Starting at 1.012 i figured it the bugs weren't going to get it as sour as i like (i likes 'em REAL sour), so some knowledgeable sour folk (ryane & Michael) suggested the MD. As such, the FG has some wiggle room in there based on how well the bugs work on the MD, as well as what kind of attenuation you get from the 1056.

I just brewed this up recently and added the Roeselare blend (and about 1000mL of the previous batch) to the primary from the beginning, hoping for a BIG sour profile.

I didn't create the recipe as so much an exact clone, so i guess the term "clone" can't really be applied (hence the term "inspired"). I DID want to link it to Rodenbach, though (for search purposes), as what it produces is pretty comparable.

I know this is the first edition (and somewhat horrible line of books in the first place), but for what it's worth, THIS is pretty similar - resulting in the "Grand Cru".

This recipe looks like a whole lot of fun! I may have to try this.