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November Barrel Fill

Specifics

Style:

Flanders Red Ale — BJCP Style Information

Category:	Sour Ale
Number:	17B

A complex, sour, red wine-like Belgian-style ale.

Commercial Examples: Rodenbach Klassiek, Rodenbach Grand Cru, Bellegems Bruin, Duchesse de Bourgogne, New Belgium La Folie, Petrus Oud Bruin, Southampton Flanders Red Ale, Verhaege Vichtenaar, Monk’s Cafe Flanders Red Ale, New Glarus Enigma, Panil Barriquée, Mestreechs Aajt.

OG Range

FG Range

ABV Range

Color Range

Brew Date:	November 21, 2015
Yield:	11 gallons

Batch No:	84
OG:	1.075
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Mash at 160 for 90 mins

90 Min Boil

Pitched into barrel @ 80 F to bring the total barrel temp to 70 F.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

20.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

62.5% of grist

12.00 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

37.5% of grist

32.00 pounds

Total Grain Weight

100% of grist

Hops

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

2 AAUs

0.50 ounces

Total Hop Weight

2 AAUs

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Brew Status

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