WLP665 Flemish Ale Blend

[nofootbreak]

I have an american oak spiral Ive never used. I might have to cut a small chunk off and let it sit on that for a while. Maybe add some of the Crooked Stave brett Ive built up and see if that helps.

 

[Azurecybe]

My Flanders is finally bottled after a year. It finished at 1.007 and was carbed to 3.5 vols in corked and caged 750's. The acidity is on the low side but there is that nice pie cherry character from the Brett. I used the Rodenbach step mash from Wild Brews. A touch of astringency came out from somewhere which is odd as I didn't use oak.I'm hoping this fades as it develops in the bottle.

It's got really nice head retention for a sour. This is only after a month in the bottle. I really should take a PH reading and see where how it compares to commercial examples.

 

[BootsyFlanootsy]

that looks great!

 

[microbusbrewery]

I used it in my Oud Bruin. I added the dregs from a Jolly Pumpkin La Roja recently which resulted in a meaner looking pellicle than it originally had. It's still in the fermenter but I pulled a sample last month. The flavor profile is similar to the beers I've done with Roeselare but not exactly the same. It's about 14 months old right now and the pH is right around 3.8 per my test strips. It's worth mentioning, I forgot to adjust the recipe for my efficiency, so the OG was higher than I expected, so this was kind of an Imperial Oud Bruin. I don't have my notes in front of me but it was bigger than 1.074...I want to say it was 1.100. That could have impacted the bugs' ability to sour.

 

[Gixxer]

My Flanders is finally bottled after a year. It finished at 1.007 and was carbed to 3.5 vols in corked and caged 750's. The acidity is on the low side but there is that nice pie cherry character from the Brett. I used the Rodenbach step mash from Wild Brews. A touch of astringency came out from somewhere which is odd as I didn't use oak.I'm hoping this fades as it develops in the bottle.

It's got really nice head retention for a sour. This is only after a month in the bottle. I really should take a PH reading and see where how it compares to commercial examples.

Your Flanders looks great! I really want to brew a Flanders but I am afraid it will end up too barnyard-y for my tastes and I wasted a year for nothing... Did you do anything different to carb, or did the 665 carb up as if you used sacc?

 

[Azurecybe]

Carbed with 3 grams of cbc bottle conditioning yeast. It had carbed in 10 days.

 

[Gixxer]

Cool thx for the help!

 

[nofootbreak]

This beer turned out great.

 

[microbusbrewery]

I sent some of my Oud Bruin off to the NHC this year. It didn't place, but it scored well (38 and 40 if I remember correctly). Both judges liked the beer but felt it was a little too sour for the style. I don't know if it was the recipe or the blend, but it took a lot longer to reach the same sourness level as the Roeselare I've used in other beers, but it did eventually get fairly tart. I'd definitely give this one a try again.