Working on a recipe for a Flanders red right now my buddy and i are going to brew up in a few weeks.
Based off of a few recipes i have seen and wild brews.
OG 1.052
IBU: 12ish
Vienna 50%
Munich 15%
Caramunich 7%
Maize/white wheat 10%
Special B 3%
Hallertauer to get to correct ibu's
Thought i would ask people with some experience if it looks good, i probably could of just gone pound for pound from someone else's recipe but what the hell, might as well do something different haha. We are going to brew up 15 gallons of this and secondary it in a sanke keg in my parents "cellar" (partially underground garage closet that stays pretty consistent temps lol). Primary we are thinking of fermenting in 3 carboys, 2 pitched with us-05 and the 3rd pitched directly with roselare.
opinions? thoughts? concerns? criticism? haha
thanks!
-Josh
edit: also planning on adding some oak cubes to it that i have been saving all my bottle dregs in.
Based off of a few recipes i have seen and wild brews.
OG 1.052
IBU: 12ish
Vienna 50%
Munich 15%
Caramunich 7%
Maize/white wheat 10%
Special B 3%
Hallertauer to get to correct ibu's
Thought i would ask people with some experience if it looks good, i probably could of just gone pound for pound from someone else's recipe but what the hell, might as well do something different haha. We are going to brew up 15 gallons of this and secondary it in a sanke keg in my parents "cellar" (partially underground garage closet that stays pretty consistent temps lol). Primary we are thinking of fermenting in 3 carboys, 2 pitched with us-05 and the 3rd pitched directly with roselare.
opinions? thoughts? concerns? criticism? haha
thanks!
-Josh
edit: also planning on adding some oak cubes to it that i have been saving all my bottle dregs in.