Flanders Red Solera... Thoughts

[stu4stew]

So as the title state I will be brewing a flanders red solera, over the christmas holidays. I am fortunate to have the availability of a 4 yr old american oak 30 gal barrel that has had cab sauv in it, and it will soon become home for the flanders red.

I have a few questions for everyone out there?

First hows the recipe look?
5 gal batch size
5# Pils
5# Vienna
2.25 # Munich
1.5# wheat
.75# c60
.75# CaraMunich
.33# c120
.33# Special B
M@158
90 min boil for pils
1 oz EKG 60

Additionally I have a couple ? re yeast propagation.
I would love to pitch WY 3763 Roeselare, but I dont want to buy 6 packages to keep ratios the same. I am thinking of pitching some slurry from a WL013 that was used to make a mild and then maybe 2 packets of WY 3763 and letting it ride out for the next year.

What does everyone think?

 

[youreanimpulse]

I'd think the yeast plan is fine. Will you primary in the barrel or transfer in after the WLP013? I'm wondering if you'd want to limit Sacc trub in a solera, since it would just get topped up when you pull from it. Sounds like a great barrel, though I'd be tempted to start with some clean beers to make it a little less winey, personally. I also like the recipe.

 

[jahdub]

I used roeselare for the first time a month or so ago. I kept reading that the blend does better on the second pitch, so I didn't hesitate to make a starter with it. No clue if the results will be good, but food for thought.

 

[Calder]

No starter, and no WLP013. Just pitch a couple of packs of Roeselare.

The bug mixes are deliberately made with a low amount of sacc, so the bugs can have a little time to get established before the sacc starts to crate alcohol. Alcohol slows down the bugs. If you make a starter, or ferment with a different yeast first, you just slow down the souring process.

Run a couple of beers thru the barrel first so it doesn't get too oaky.