I'm more and more digging into sour beers, and I'm now ready to real great stuff.
Here's the plan for a 10 gallons and 5 gallons batch of Flander's Red and Flander's (big) Brown.
Part 1 - Brewing the first 5 gallons part of Flander's Red (Richard 2)
2.65 lbs Pilsner
2.65 lbs Vienna
2.00 lbs Munich
2.00 lbs Flaked Corn
1.00 lb Honey Malt
0.50 lb Wheat malt
0.50 lb Special-B
1oz Saaz 60'
OG 1055 - IBUs 13.5
Fermented with both a pack of us05 and a vial of WLP665 - Flemish
Stay in primary for 4 months.
Part 2 - Racking off Richard 2 and Brewing Richard 2.5
Basically, racking of Richard 2 from the dregs into a secondary vessel for aging with a bit of oak. Then brew the extact recipe that I dump on the yeast cake, and adding another us05 pack and another wlp665 vial.
Stay in primary for 4 months again.
Part 3 - Racking off Richard 2.5
Richard 2.5 is going to be more sour than Richard 2 because of the numerous culture of bugs. I rack it off the cake again and both Richard 2 and Richard 2.5 are going to age in secondary for 12 to 18 months before blending them prior to bottling.
It's not the end of the yeast cake!
Part 4 - Richard 3
Richard 3 is the Flander's brown. Note that it will be completly fermented with saccharomyces (WLP500 - Trappist) before pitching on the cake, this time. Here's the recipe.
5.75 lb Pilsner
2.87 lb Vienna
2.87 lb Munich
1.00 lb Wheat malt
1.00 lb Special-B
1.00 lb Dark Candi Syrup
2 oz Saaz 60'
OG 1070 - IBUs 24
Fermented completly with WLP500 Trappist (1 week) before pitching it on the yeast cake for a few weeks then rack it off again for extended aging.
Sooooo this is the project!
Here's the plan for a 10 gallons and 5 gallons batch of Flander's Red and Flander's (big) Brown.
Part 1 - Brewing the first 5 gallons part of Flander's Red (Richard 2)
2.65 lbs Pilsner
2.65 lbs Vienna
2.00 lbs Munich
2.00 lbs Flaked Corn
1.00 lb Honey Malt
0.50 lb Wheat malt
0.50 lb Special-B
1oz Saaz 60'
OG 1055 - IBUs 13.5
Fermented with both a pack of us05 and a vial of WLP665 - Flemish
Stay in primary for 4 months.
Part 2 - Racking off Richard 2 and Brewing Richard 2.5
Basically, racking of Richard 2 from the dregs into a secondary vessel for aging with a bit of oak. Then brew the extact recipe that I dump on the yeast cake, and adding another us05 pack and another wlp665 vial.
Stay in primary for 4 months again.
Part 3 - Racking off Richard 2.5
Richard 2.5 is going to be more sour than Richard 2 because of the numerous culture of bugs. I rack it off the cake again and both Richard 2 and Richard 2.5 are going to age in secondary for 12 to 18 months before blending them prior to bottling.
It's not the end of the yeast cake!
Part 4 - Richard 3
Richard 3 is the Flander's brown. Note that it will be completly fermented with saccharomyces (WLP500 - Trappist) before pitching on the cake, this time. Here's the recipe.
5.75 lb Pilsner
2.87 lb Vienna
2.87 lb Munich
1.00 lb Wheat malt
1.00 lb Special-B
1.00 lb Dark Candi Syrup
2 oz Saaz 60'
OG 1070 - IBUs 24
Fermented completly with WLP500 Trappist (1 week) before pitching it on the yeast cake for a few weeks then rack it off again for extended aging.
Sooooo this is the project!