Flanders Red Recipe Feedback

[zandrsn]

Hi all, at the end of the month I will be making my first sour, a Flanders Red. Please check out the recipe below and let me know what you think. Cheers!


Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.063 SG
Estimated Color: 15.7 SRM
Estimated IBU: 17.5 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4 lbs Vienna Malt (3.5 SRM) Grain 1 30.1 %
3 lbs 4.8 oz Munich Malt (9.0 SRM) Grain 2 24.8 %
3 lbs 4.8 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 24.8 %
13.6 oz Wheat, Flaked (1.6 SRM) Grain 4 6.4 %
8.0 oz Corn, Flaked (1.3 SRM) Grain 5 3.8 %
7.2 oz Aromatic Malt (26.0 SRM) Grain 6 3.4 %
7.2 oz Caramunich Malt (56.0 SRM) Grain 7 3.4 %
7.2 oz Special B Malt (180.0 SRM) Grain 8 3.4 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 75.0 Hop 9 17.5 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 10 -


Mash Schedule
Total Grain Weight: 13 lbs 4.8 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 16.62 qt of water at 132.8 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.91gal) of 168.0 F water

 

[zandrsn]

bump?

 

[urbanmyth]

You'll want to use something other than the bugs for primary. If you use it as the only strain, you get unreliable results. I used Cal-ale yeast until gravity was 1.020 and then transferred to secondary with bugs and some port soaked Hungarian oak.

 

[eastoak]

the Roeselare blend has ale yeast in it and many people get good results with it but making a good flanders red is not easy no matter what yeast you use. most or all of the commercial reds are blends of 2-3 yr old beer fermented in barrels with ancient yeast...elves...who knows what else they do...

 

[mlg5039]

You'll want to use something other than the bugs for primary. If you use it as the only strain, you get unreliable results. I used Cal-ale yeast until gravity was 1.020 and then transferred to secondary with bugs and some port soaked Hungarian oak.

Flanders Red Styles should be pitched with bugs from the get go. The style is typically pretty sour and it won't be very sour waiting until the secondary to add the bugs.

 

[zandrsn]

Flanders Red Styles should be pitched with bugs from the get go. The style is typically pretty sour and it won't be very sour waiting until the secondary to add the bugs.

That's what I had heard as well, based on my research. Most people seem to get good results from just pitching with Roselare.

I've retooled my recipe a bit any thoughts on the adjunct amounts and mash schedule?

I am also planning on doing the oak dowel bung method for ageing.


Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.057 SG
Estimated Color: 15.5 SRM
Estimated IBU: 17.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Yeast: Roselare Belgian Blend (Wyeast Labs #3763)

Ingredients:
------------
29.5% Vienna Malt
26.1 % Pilsner
23.1 % Munich
5% Corn, Flaked
4.1 % Aromatic Malt
4.1% Caramunich Malt
4.1% Special B Malt
4% Wheat, Flaked
0.75 oz East Kent Goldings[6.50 %] @60mins

1.00 tsp Yeast Nutrient
3.30 oz Malto-Dextrine

4.00 oz Oak Chips (Secondary)


Mash Schedule
Total Grain Weight: 11 lbs 8.8 oz
----------------------------
Protein [email protected] for 30 min
[email protected] for 45 min
Mash [email protected] F for 10 min

Fly sparge with 1.00 gal water at 168.0 F

 

[zandrsn]

Any thoughts on using both corn and wheat in a Flanders Red?