jan_b19
Well-Known Member
Hi,
Going to brew a flanders red ale soon and was wondering if someone has any experience with it and if you could critique the recipe I'm planning to use.
This is a Rodenbach inspired beer, Rodenbach is a blend of 25-10% old tot 75-90% young beer. So I need 2 brews, one i'll make the first beer soon and I'll make a year after the first one.
for the old beer:
main fermentation: with Wyeast German Ale 1007.
lagering for at least one year with Wyeast roeselare 3763 and oak shavings/chips in a plastic/glass carboy or without chips in a oak barrel
Young beer:
main fermentation: Wyeast German Ale 1007.
lagering: Wyeast roeselare 3763 1-2 months
Then I'll mix the 2 beers to taste.
Does the treated water profile look ok?
If you look at the color of the mash and the color the beer should have you'll see it doesn't add up but the beer should (if everything works out) darken during the lagering.
Beer type: Flanders brown/red ale
OG 1.070
FG 1.016
Efficiency: 70%
Attenuation: 74.3%
ABV: 7.0%
IBU: 15
SRM: 28.5
Boil time: 90 minutes
Boil size: 8.7
Batch size: 5.3 gallons(fermentor)
Total grist weight: 12.6 lbs
Mashing water: 4.4 gallons
Sparge water: 4.3 gallons
water to grist ratio: 1.4 qt/lb
Fermentables:
Belgian pale-ale : 8.8 lb
Cara crystal 45L : 1.3 lb
Chocolate malt 300L: 2.0 oz
Flaked corn : 2.3 lb
Hops:
East kent Goldings: 0.6 oz @ 90
Saaz : 0.4 oz @ 15
Other ingredients:
Oak shavings/chips: 0.5 oz @ lagering
Yeast:
Main fermentation: Wyeast 1070 German Ale
Starter, pitching at 64°F
Lagering: Wyeast 3637 Roeselare
No starter.
Water:
Tap water: (ppm)
Ca: 72
Mg: 22
Na: 80
So4: 152
Cl: 69
HCO3: 463
adjustments:
Dilute with 78% distilled water
gypsum: 1.4 g
calcium chloride: 1.4 g
Mash: 0.8 g chalk, 0.8 g lime and 4.7 grams tartaric acid 88%
Sparge: 8.4 g tartaric acid 88%
This should give me:
Ca: 87
Mg: 5
Na: 18
SO4: 56
Cl: 41
HCO3: 53
and a mash pH of 5.4
mash schedule:
strike water: 132F
mash in: 20 min 125F
40 min 143F
40 min 161F
Sparging 172F
Going to brew a flanders red ale soon and was wondering if someone has any experience with it and if you could critique the recipe I'm planning to use.
This is a Rodenbach inspired beer, Rodenbach is a blend of 25-10% old tot 75-90% young beer. So I need 2 brews, one i'll make the first beer soon and I'll make a year after the first one.
for the old beer:
main fermentation: with Wyeast German Ale 1007.
lagering for at least one year with Wyeast roeselare 3763 and oak shavings/chips in a plastic/glass carboy or without chips in a oak barrel
Young beer:
main fermentation: Wyeast German Ale 1007.
lagering: Wyeast roeselare 3763 1-2 months
Then I'll mix the 2 beers to taste.
Does the treated water profile look ok?
If you look at the color of the mash and the color the beer should have you'll see it doesn't add up but the beer should (if everything works out) darken during the lagering.
Beer type: Flanders brown/red ale
OG 1.070
FG 1.016
Efficiency: 70%
Attenuation: 74.3%
ABV: 7.0%
IBU: 15
SRM: 28.5
Boil time: 90 minutes
Boil size: 8.7
Batch size: 5.3 gallons(fermentor)
Total grist weight: 12.6 lbs
Mashing water: 4.4 gallons
Sparge water: 4.3 gallons
water to grist ratio: 1.4 qt/lb
Fermentables:
Belgian pale-ale : 8.8 lb
Cara crystal 45L : 1.3 lb
Chocolate malt 300L: 2.0 oz
Flaked corn : 2.3 lb
Hops:
East kent Goldings: 0.6 oz @ 90
Saaz : 0.4 oz @ 15
Other ingredients:
Oak shavings/chips: 0.5 oz @ lagering
Yeast:
Main fermentation: Wyeast 1070 German Ale
Starter, pitching at 64°F
Lagering: Wyeast 3637 Roeselare
No starter.
Water:
Tap water: (ppm)
Ca: 72
Mg: 22
Na: 80
So4: 152
Cl: 69
HCO3: 463
adjustments:
Dilute with 78% distilled water
gypsum: 1.4 g
calcium chloride: 1.4 g
Mash: 0.8 g chalk, 0.8 g lime and 4.7 grams tartaric acid 88%
Sparge: 8.4 g tartaric acid 88%
This should give me:
Ca: 87
Mg: 5
Na: 18
SO4: 56
Cl: 41
HCO3: 53
and a mash pH of 5.4
mash schedule:
strike water: 132F
mash in: 20 min 125F
40 min 143F
40 min 161F
Sparging 172F