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
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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
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