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Old 09-01-2013, 05:48 AM   #11
Brewtus Maximus
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Feb 2011
Florida, NY
Posts: 1,692
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Originally Posted by helgibelgi View Post
I will be copying this recipe. I've got a wyeast 3763 packet in my fridge waiting for me.

I will leave out the flaked maize I think though. Do you know how this might effect the beer?

Also I wanted to ask about the oak chips, when are you adding them?
Sorry for the late response ...... I based this recipe mainly off the Wild ales book and proportions based on ratio of the traditional style. Flaked maize adds fermentable sugars without adding more body to the beer so your gravity may be off and it may be a bit more heavy bodied than the style calls for a flanders red should be pretty light bodied , it also has a pretty neutral flavor contribution. As far as the oak I did not use chips I used cubes as there is less surface area and less oak contribution ...... I added the from the beginning as I plan on harvesting the cubes when bottling day comes all those bugs love to live in oak as they can feed off the oak itself and kind of make it their home base. then in theory I could pitch a neutral or otherwise Sacch strain and add the cubes and make my own sour mix so to speak. I have heard a lot of people depending on how they actually "do" the ageing process add the cubes chips or spirals to the secondary to minimize the contribution of the oak. IMHO at the level of oz per gallon of beer I will have a minimal to slight moderate contribution at best even with 18 months of contact time. hope that helps and sorry for the long winded response.
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles

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Old 06-27-2014, 08:50 PM   #12
Aug 2012
Milwaukee, Wisconsin
Posts: 17

Any update? I brewed a similar recipe last week and curious on how yours turned out/is developing.


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