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Old 02-15-2011, 07:29 PM   #11
cactusgarrett
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Apr 2008
Madison, WI
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I'm a big fan of always having something aging for a long period of time, while having it's predecessor available to drink, and this is a great recipe to do so. I welcome anyone's input/feedback on their iterations of this recipe - even if it takes 18 months.
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Old 02-15-2011, 07:32 PM   #12
jbrookeiv
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Sep 2010
Asheville, North Carolina
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Subscribed. I need to brew this.
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Primary: Session IPA | Fresh Pressed Cider w/ WLP510 and strawberries | Fresh Pressed Cider w/ WLP002 and dry hops

 
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Old 02-23-2011, 03:48 AM   #13
Laikacosmonaut
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Sep 2010
Hatfield, PA
Posts: 54
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I brewed my Flander's back in the beginning of October with this recipe...

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Pitched onto WLP001 Cake
Additional Yeast or Yeast Starter: WY3763 pitched in with wort on WLP001 Cake
Batch Size (Gallons): 5.5
Original Gravity: 1.057
Final Gravity: <1.011
IBU: 11
Boiling Time (Minutes): 90
Color: 14 L
Primary Fermentation (# of Days & Temp): 30 days at 70F
Secondary Fermentation (# of Days & Temp): 365 days at 65F

Amount______________Item
3 lbs.......Belgian Pilsner Malt...................(2.0 SRM)
3 lbs.......Vienna Malt.............................(4.0 SRM)
2.5 lbs.....Munich Malt............................(10.0 SRM)
1.25 lbs....Flaked Maize..........................(0.5 SRM)
8.0 oz......Aromatic Malt.........................(20.0 SRM)
8.0 oz......Cara 45 (Caramunich) Malt........(50.0 SRM)
8.0 oz......Special B Malt.........................(140.0 SRM)
8.0 oz......Wheat Malt.............................(3.0 SRM)
0.75 oz....Goldings, East Kent [5.0 %] (90 min) (11.0 IBU)

75% efficiency
Sacch rest at 154F for 60min.

For the Maize, I actually did a mini-mash at 142 to bring out more fermentable sugars and help dry the wort out, in order to keep it in line with the style guidelines.

The ferment is going amazing. Here is a picture of my pellicle (as best I can get in a dark room through a sweaty glass carboy.) Thick and disgusting, just the way we like it!



Pulled a sample about a week ago, gravity @ 1.012 and the color is the most magnificent ruby red I've ever seen when held to the light. Really excited to see how this turns out. Hoping to have it bottled and ready for Christmas.


 
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Old 10-26-2011, 02:20 AM   #14
mbarrows
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Dec 2010
Broomfield, CO
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Any updates on this one?

 
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Old 10-29-2011, 12:25 AM   #15
skeezerpleezer
 
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Apr 2010
Roswell, GA
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I may give this a shot this weekend. Have you tasted it recently?

 
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Old 10-31-2011, 05:13 PM   #16
cactusgarrett
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Apr 2008
Madison, WI
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Yeah, i really love the red color in this brew.

I brewed up another iteration of this in April, and this time around i left out the malto dextrine because i pitched on top of dregs from the previous batch, as i wanted a bigger sourness. Fermentation didn't start as quick as i would have liked, so i actually added another dose of 1056 and 3763 a few days after i pitched.

The pellicle is still pretty thick & solid. I sampled this current iteration couple months ago to get a sense of sourness, and adding the Roeselare blend from the beginning has gotten it AMAZINGLY sour - just how i like it. I haven't done a side-by-side comparison, as i wasn't shooting for a clone to begin with, but i love this beer so much regardless.
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Old 11-01-2011, 01:24 PM   #17
Laikacosmonaut
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Sep 2010
Hatfield, PA
Posts: 54
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I'm going to be bottling mine soon, it was a year old last month. Here's a picture of the latest sample next to my straight lambic. It's still rocking a pellicle, and is impossibly sour--just the way I like it!


 
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Old 11-03-2011, 03:01 PM   #18
skeezerpleezer
 
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I am going to do this tomorrow (as long as my store has the yeast). I want it sour, so plan on adding the roselare at the beginning. Should I also add some maltidextrin at boil, or wait till secondary, or skip it and hope adding the yeast at the beginning works? Thanks.

 
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Old 11-07-2011, 12:40 PM   #19
cactusgarrett
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Apr 2008
Madison, WI
Posts: 976
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I, personally would skip it for the boil. It can always be added in the secondary if you do some tastings and it isn't sour enough for your liking.
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Old 11-07-2011, 01:30 PM   #20
skeezerpleezer
 
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Apr 2010
Roswell, GA
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I got the recipe on the first page brewed last friday and decided to leave the maltodextrin out for now. I did pitch the Roselare at the same time as the S-05. Brewday went well, but I had an issue this morning...

http://www.homebrewtalk.com/f127/fla...7/#post3463455

I am not really concerned about the flanders, just wondered about the other 2 beers.

 
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