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Old 04-24-2011, 07:20 PM   #1
Saccharomyces
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Jun 2008
Pflugerville, Texas
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Recipe Type: All Grain   
Yeast: WY3763   
Yeast Starter: see notes   
Batch Size (Gallons): 11   
Original Gravity: 1.053   
Final Gravity: 1.005   
IBU: 15   
Boiling Time (Minutes): 90   
Color: red   
Primary Fermentation (# of Days & Temp): 110 @75   
Secondary Fermentation (# of Days & Temp): 360 @75   
Tasting Notes: Oak aged, tastes similar to Rodenbach Grand Cru at around 2 years of age   

Flanders Red has been my main brewing side project for the last two years. Obsessed with this style, this is my personal pièce de résistance. I am finally happy enough with my recipe and process to post, so here it is.

Grain Bill:
6# German Pils
6# Vienna
4.25# Flaked Corn
2.1# Aromatic
1# Munich
1# Special B
1# Wheat Malt

Infuse to 145*F for 40 minutes, infuse a second time to 162*F for 30 minutes. Decoct to mashout.

Hops:
3.5oz Fuggle (boiled 90 min)

Fermentation:
You need to do two batches. The first batch, pitch a smack pack of Roeselare directly into each 5 gallon fermenter. I primary in plastic for a full 110 days, which allows enough O2 in to ensure the brettanomyces will fully grow and develop. This batch gets racked off to kegs to age, and then I brew another batch and pitch it directly on the yeast cake in the fermenters, adding a new smack pack to each fermenter as well for the saccharomyces yeast. The second batch is considerably more sour than the first, due to a higher population of bacteria in the cake.

The final beer that gets bottled is a blend of the first and second batches, which has the perfect level of sourness. No matter how long you let the first batch age, on its own it will not get sour enough unless you cheat and add lactic acid. By doing two batches the style is nailed without any cheating required.

I aged some of this brew in a used whiskey barrel which had mostly lost its flavor. It is the best of the bunch, and is very similar to Rodenbach Grand Cru. I hope to eventually get a 60 gallon wine barrel, and start a solera of this brew in it. I inoculated my barrel with some lambic dregs, which allowed some acetobacter to develop in the barrel. Acetobacter can't grow in a keg, due to lack of O2.


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Old 04-25-2011, 07:56 PM   #2
Warped04
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This looks awesome!



 
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Old 04-26-2011, 02:44 PM   #3
Haputanlas
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Jan 2010
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I'm not 100% certain about the blend percentage. How much for each batch?
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Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 04-26-2011, 04:01 PM   #4
Saccharomyces
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Quote:
Originally Posted by Haputanlas View Post
I'm not 100% certain about the blend percentage. How much for each batch?
It's about 50/50, to taste. The barrel aged beer got really sour with the acetobacter so it was blended more like 25/75.

Next time I have the kegs out to bottle some more I'll try to remember to grab a pH reading from the first and second batches.
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Old 05-27-2011, 02:28 AM   #5
Jcoz
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Dec 2010
Laurel, MD
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Modified Question:

I see you have primary at 110, 2nd at 360, for a first batch total of 470 days.

Is the process wholly repeated before mixing? So that would basically be 580 Day total?

One other small question, your mash instructions say infuse, but isnt this a step mash? Sorry, I'm a bit new to this.

 
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Old 06-02-2011, 05:01 PM   #6
Saccharomyces
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I see you have primary at 110, 2nd at 360, for a first batch total of 470 days.
After about 16 months that's when it's ready.

Quote:
your mash instructions say infuse, but isnt this a step mash? Sorry, I'm a bit new to this.
It is a step mash. I do double infusion for the steps and then fine tune it in with the RIMS.
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Old 06-20-2011, 07:09 PM   #7
humann_brewing
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Oct 2008
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I am looking to get some sours going and this looks mighty good!

 
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Old 06-21-2011, 02:40 AM   #8
caphector
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Adding this to my To Brew list. Thanks for the recipe!

 
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Old 06-21-2011, 04:02 AM   #9
Saccharomyces
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I am looking to get some sours going and this looks mighty good!
Thanks. I wanted to bring some to NHC, but it just wasn't ready yet when I tasted it, as most of my blending beer is only at 12 months currently and the barrel aged kegs are too acetic without blending.
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Old 06-29-2011, 05:28 PM   #10
dcp27
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Jan 2010
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how big does the yeast cake build up come the second batch? I just started a similar flanders and was thinking of pulling out 2/3 every 6-12months and putting new wort on top of the remainder to just keep a continuous blend til I get sick of it.



 
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