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Old 03-17-2012, 12:18 AM   #21
terrenum
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Aug 2011
Montreal, Quebec
Posts: 143

Quote:
Originally Posted by cactusgarrett View Post
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 154F 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.


Hey, How did your brew turned out? Looking to brew a sour soon and searching for great feedback/recipe. Was it close to a Rodenbach? dryer? sweeter? more sour? thanks and cheers!



 
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Old 03-19-2012, 05:35 PM   #22
cactusgarrett
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Apr 2008
Madison, WI
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I think this is a very solid recipe, if one would allow some self back-patting. I likes 'em sour, so every subsequent time i've brewed this i pitch the sacc yeast along with the Roeselare blend (and no maltodextrine). Turns out pretty balanced, but if you like it SUPER sour, you could do Roe from the beginning AND add MD in the secondary. I've yet to do a side-by-side comparison, but the two are at least in the same ballpark. I don't blend, so i'll never get the same consistency as Rodenbach.

If i had to make a in-my-mind comparison, i'd say this recipe is not as sour and not as full/sweet, but in my mind, that makes it a much more drinkable brew (as in, i can have more than two or three in one sitting).


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Old 04-08-2012, 02:59 PM   #23
terrenum
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Aug 2011
Montreal, Quebec
Posts: 143

Quote:
Originally Posted by cactusgarrett
I think this is a very solid recipe, if one would allow some self back-patting. I likes 'em sour, so every subsequent time i've brewed this i pitch the sacc yeast along with the Roeselare blend (and no maltodextrine). Turns out pretty balanced, but if you like it SUPER sour, you could do Roe from the beginning AND add MD in the secondary. I've yet to do a side-by-side comparison, but the two are at least in the same ballpark. I don't blend, so i'll never get the same consistency as Rodenbach.

If i had to make a in-my-mind comparison, i'd say this recipe is not as sour and not as full/sweet, but in my mind, that makes it a much more drinkable brew (as in, i can have more than two or three in one sitting).
Thanks for the feedback. Was going to brew this recipe but my all grain brewing equipment got damaged in a fire and will have to wait 4 months I guess...

 
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Old 08-28-2012, 03:00 PM   #24
dfess1
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Mar 2011
Flourtown, PA
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I brewed the recipe on the first page last weekend, and pitched Rosalere on it. How long did you guys leave this in the primary before racking to secondary?

 
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Old 08-28-2012, 03:05 PM   #25
skeezerpleezer
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Apr 2010
Roswell, GA
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I brewed it last October. Left in primary for 3-4 weeks, racked to secondary, then brewed another flanders and put it on the cake.

Glad you reminded me, i should go taste them this weekend, they were getting pretty good a few months ago.

 
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Old 09-29-2012, 09:36 PM   #26
Soperbrew
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Brewing this soon. Any updates from those who've been aging theirs?

 
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Old 09-30-2012, 12:44 PM   #27
dfess1
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Mar 2011
Flourtown, PA
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hmm, i have put this in the back of my "closet" and forgotten about it. I will probably let this sit for another few weeks, then brew another and repitch.

 
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Old 10-02-2012, 02:07 AM   #28
Aschecte
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Would there be anything "wrong" with pitching the Chico with the rosaelare together in the primary and leaving it longer in primary like 6 months before secondary ? The reason I ask is when brewing a lambic the Brett actually feeds off of the autolized yeast and is unnecessary to transfer for over a year and that's only to rack onto fruit etc. I'm not that familiar with the rosaelare blend though and don't wanna screw it up. Any input is appreciated and if I do need to transfer do enough bugs make it to secondary or should I pitch another smack pack of the rosaelare blend in secondary ?
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Old 10-05-2012, 03:53 AM   #29
humann_brewing
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Oct 2008
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Why use a straight sacc yeast, the roesalarie blend has a sacc year in it, it is a pitch and forget... well almost, I brewed saccs version (http://www.homebrewtalk.com/f72/landers-fred-241728/) so 2 batches blended. I brewed in 12/11 and 3/12, blended 50/50 in 3 bottles to submit to a competition and got 2nd place. It is still young but that is promising. I will blend to taste after some more aging, the first batch is not all that sour, but the 2nd batch is a sour bomb.

 
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Old 10-09-2012, 03:24 AM   #30
DangerDanJD
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Apr 2012
Knoxville, TN
Posts: 14

I brewed a very similar recipe on Sept. 21 and racked to a secondary today. The gravity was 1.020. I was planning to add 16oz malto dextrin as I like my sour very tart, but since the gravity was still 1.020 I wasn't sure. I'll probably taste in another month or so and then decide if I'll add the other 8oz. Did any of you guys toss in wood chips or wood cubes. I was planning to toss in some cubes but wasn't sure when to add them?

Oh, and now I"m enjoying a Rodenbach now. Pretty excited about this first sour and I only have about a year to wait. . .



 
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