I did one a few weeks ago based on the Jamil recipe. Is it the best Flanders Red? I'll let you know in a couple of years.
The part of the process that was new to me is that I started with WLP001 and kept the fermentation in the low to mid 60s to keep it relatively slow. Then when it measured in the mid .020s I racked it to a bottling bucket with the Roeselare and oak cubes. I'll leave it in the plastic until the pellicle falls, then put it into glass for another year.