BrewNow
Well-Known Member
Following the Flanders Red recipe from Brewing Classic Styles. My primary is completed using 1056 and the gravity has finish4ed out at 1.012. I'll be racking into a secondary and pitching the 3763/Roeselare along with 1oz of French Oak cubes. I'm trying to target something close to Rodenbach Grand Cru. My questions:
1) Do I need to add some malto dextrine to bring up the complex fermentables for the 3768 to chew on? If so, what should I target?
2) If I do nothing about adding fermentables, will a SG of 1.012 bring on enough funk, sourness, and acidity in about 10-12 months?
I know these are subjective questions, but this is my 1st sour and I want to plan the pipeline with a few more this year. With a 12 month wait on the results, feedback with experience is really needed so I dont waste lots of cash.
1) Do I need to add some malto dextrine to bring up the complex fermentables for the 3768 to chew on? If so, what should I target?
2) If I do nothing about adding fermentables, will a SG of 1.012 bring on enough funk, sourness, and acidity in about 10-12 months?
I know these are subjective questions, but this is my 1st sour and I want to plan the pipeline with a few more this year. With a 12 month wait on the results, feedback with experience is really needed so I dont waste lots of cash.