Looking for a Flanders Red recipe

Does anybody have a Flanders Red recipe that they are confident in, and wouldn't mind sharing. I would like to brew one tomorrow to put on a Roselare Yeast cake that has a La Roja clone that needs to be transferred to a secondary.

Try this one: https://www.homebrewtalk.com/f72/landers-fred-241728/

He even talks about making 2 batches with the second being pitched right on the cake.

I think I have decided to do a recipe that is supposedly a Dutchess De Bourgne clone. I had it the other day and thought it was a really good beer. Here is the base ingredients:

6.00 lbs. Lager Malt(2-row) Great Britian 1.038 1
2.00 lbs. Flaked Corn (Maize) America 1.040 1
18.0 2.00 lbs. Crystal 40L America 1.034 40
1.00 lbs. Honey Malt Canada 1.030 25
0.13 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Goldings - E.K. Whole 6.00 15.7 90 min.
0.75 oz. Fuggle Whole 4.00 4.9 15 min.
Mash Type: Single Step

Grain Lbs: 11.13
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.80 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 180 Time: 40


Total Mash Volume Gal: 5.89 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----
Add .25 ounce of Med French Toasted Oak in the keg

Edit - I asked a stupid question

I answered the question before you deleted it

You'll need to sweeten your beer to make it like Dutchess De Bourgne.

tasq said:

You'll need to sweeten your beer to make it like Dutchess De Bourgne.

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Do you know something that I don't? I assumed that it was an older flanders mixed with a newer flanders.

No point in a 15 minute addition for a Flanders. Other than that the recipe looks solid.

It was brewed on Saturday so I brewed it as the recipe states.

1234 said:

It was brewed on Saturday so I brewed it as the recipe states.

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Ahh

Well, it's not going to hurt it. Keep us updated as to how it turns out. A red is about the only traditional sour beer I haven't ever brewed.

1234 said:

Do you know something that I don't? I assumed that it was an older flanders mixed with a newer flanders.

Click to expand...

As far as I know, they filter and back sweeten the Duchess.

tasq said:

As far as I know, they filter and back sweeten the Duchess.

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I've also read that Duchess is back sweetened, with Saccharin if i'm not mistaken.

Any updates on this?

McCheese352 said:

I've also read that Duchess is back sweetened, with Saccharin if i'm not mistaken.

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Hmmm. Are you sure that's not Lindemann's Lambics? (I know, old post, but maybe he's still here)

I need to move this out of primary and into a secondary. I am planning to pitch 6 gallons of new wiry onto this yeast cake.

I believe the wild brews book points out that Duchesse is back sweetened. Now I was over in Paris the other weak and found it on tap, it tasted not as sweet as it does in bottle here.

Duchess is definitely backsweetened.

passedpawn said:

Hmmm. Are you sure that's not Lindemann's Lambics? (I know, old post, but maybe he's still here)

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Well I'm not sure about the Lindemann's products; I’m not really familiar with them. Other than the Faro, which I think by definition is back sweetened?

My understanding of Duchesse being back sweetened was based entirely on word-of-mouth and of course various posts on the interwebs. However, your question made me go back and try to find a definitive reference to Duchesse being artificially sweetened. I found a number of posts in various forums alluding to Duchesse being sweetened but nothing definitive. I did a quick flip through “Wild Brews” and it mentions that Duchesse is blended and pasteurized/filtered, but I didn’t find a reference to it specifically, as being back sweetened.

Then after some further trolling of the interwebs, I came across this post in the BA forum…

Duchesse de Bourgogne - Belgium - BeerAdvocate

To summarize, it’s an email from Karl Verhaeghe at Brouweri Verhaeghe in which he states:

“… we did not, are not or have not the intention to use aspartame, nor saccharin or anything of these kind of products in our Duchesse de Bourgogne as well as any other of our other beers. “

So unless something has changed, or this is just a bogus email (I kinda doubt it), Duchesse is in fact NOT back sweetened with any artificial sweetener and I stand corrected.

It sounds like I need to get a copy of wild brews. About a month ago I brewed Zainasheff's Flanders red from Brewing Classic Styles and am now watching pellicle formation. One question I have though is how the carbonation develops in sour ales? This is my first and with no kegging setup I'll be bottle conditioning.

BrewHound said:

One question I have though is how the carbonation develops in sour ales? This is my first and with no kegging setup I'll be bottle conditioning.

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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.

duchesse tastes like it could be back-sweetened though.

Calder said:

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.

Click to expand...

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

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

I did transferred this beer from primary to secondary last Saturday. Now just another 12-15 months and I will get to taste it.

Oh yeah, that is looking good.

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.

I would think that the point would be to lower the AA, and make it easier for the bugs to do their thing...

smellysell said:

No point in a 15 minute addition for a Flanders. Other than that the recipe looks solid.

Click to expand...

bump

Bump for updates? Or a question?

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.