Flanders Red Ale 2013
Specifics
General Information
Method: All Grain

90 min boil

 

Ferment at 65 to 70 until main fermentation slows.  Rack to secondary with oak cubes and age for 1 year. 

08/16/13 - Sampled at the 6 month mark.  Tartness is already better than 2012 batch was but not where I would like it to be.

Body is thin on both batches. I'm not sure if this will sour more or not. 

I blended in 1/3 of the 2012 batch and 1/3 of the Cherry Oud Bruin and liked the results. 

 
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):  gallons
Reference
Grains
3.00 pounds 31% of grist
2.18 pounds 22.5% of grist
3.00 pounds 31% of grist
0.50 pounds 5.2% of grist
0.50 pounds 5.2% of grist
0.50 pounds 5.2% of grist
9.68 pounds Total Grain Weight 100% of grist
Reference
Hops
1.00 ounces 4% Pellets @ 90 minutes
Type: Bittering
Use: Boil 		4 AAUs
1.00 ounces Total Hop Weight 4 AAUs
Yeast
Wyast Wyeast 3763 Roeselare Blend — Liquid — Cake from 2012 Flanders
Print Log Print Recipe Output to Beer XML
More BrewBlogs
Genesee Cream Ale Jun 16, 2012
Wild Westy 12 May 12, 2012
Quick Oud Bruin May 09, 2012
Patersbier Apr 21, 2012
Flanders Red Ale 2012 Feb 11, 2012
Bavarian Hefe Weizen Feb 04, 2012
Cascade Pale Ale Jan 22, 2012
Dry Irish Stout Nov 06, 2011
<< <  More  6 7 8 9 [10] 11 12 13 14 > >>