New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 17 - Sour Ale => Topic started by: jamie_savoie on March 01, 2014, 10:28:44 AM

Title: Flanders Red 2.0
Post by: jamie_savoie on March 01, 2014, 10:28:44 AM
Recipe Specifications
--------------------
Batch Size (Gal): 12.00
Total Grain (Lbs): 24.00
Estimated OG: 1.055
Anticipated SRM: 14.2
Anticipated IBU: 8.5 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 120 Minutes

Grain
------
33.3% (8 lbs) - Pilsner
33.3% (8 lbs) - Vienna
12.5% (3 lbs) - Munich
8.3% (2 lbs) - Flaked Wheat
4.2% (1 lbs) - Honey Malt
4.2% (1 lbs) - Caramunich III
4.2% (1 lbs) - Special B

Hops
------
4.00 oz Debittered hops @ FWH
1.50 oz Styrian Goldings @ 60 min

Yeast
------
Primary with US05 for 4 days then secondary with:
6gal -> WY3763 Roeselare (cake from version 1.0 (http://nbcba.org/forum/17-sour-ale/flanders-red/))
6gal -> WY3763 Roeselare (new pack)

Mash Schedule
--------------
Sacc Rest - 60 min @ 158F
Title: Re: Flanders Red 2.0
Post by: robcoombs on August 22, 2014, 08:36:07 AM
Hey @jamie_savoie (http://nbcba.org/forum/index.php?action=profile;u=1182) I know it's been a while since you posted this but how did it turn out so far? I'm interested in doing a sour some time soon.
Title: Re: Flanders Red 2.0
Post by: jamie_savoie on August 25, 2014, 08:56:15 AM
Hey @jamie_savoie (http://nbcba.org/forum/index.php?action=profile;u=1182) I know it's been a while since you posted this but how did it turn out so far? I'm interested in doing a sour some time soon.
version 2.0 is still in carboy and for the next 7 months ;)
version 1.0 is pretty good.  sourness level is a medium/low and lots brett flavour.  I had bring a big bottle at the last mash occur, I don't know if you had the chance to taste it.  I'll bring another bottle at a meeting sometimes in september ;)
Title: Re: Flanders Red 2.0
Post by: robcoombs on August 25, 2014, 10:52:10 AM
I do remember trying that one. It was really tasty and honestly it was my first sour beer.

The next meeting we both attend I'll have to ask you more about brewing it.
Title: Re: Flanders Red 2.0
Post by: Cuba on February 22, 2016, 04:40:06 PM
I'm thinking about trying this recipe out; I have wanted to do a sour for a while now and have lots of carboys just sitting around empty. Might as well fill one and let it sit for a year.

What are debittered hops? Can I just use old hops that have likely lost most of their acids?
Title: Re: Flanders Red 2.0
Post by: Roger on February 22, 2016, 04:45:34 PM
I think you can just put some old hops in a paper bag in a dry place for a while and they'll loose most of the AA's. Don't quote me but I think @jamie_savoie (http://nbcba.org/forum/index.php?action=profile;u=1182)  has done this.
Title: Re: Flanders Red 2.0
Post by: feldmann on February 22, 2016, 05:03:15 PM
You can actually purchase debittered hops here (http://www.hopsdirect.com/choice-debittered-aged-hops-leaf/). But like Roger said its pretty easy to do it yourself, just stick some in an open container on the counter.
Title: Re: Flanders Red 2.0
Post by: robcoombs on February 22, 2016, 05:31:56 PM
You can also bake low AA hops at about 175F for 20-30 minutes if you're in a hurry.
Title: Re: Flanders Red 2.0
Post by: robcoombs on February 22, 2016, 05:54:34 PM
I think you can just put some old hops in a paper bag in a dry place for a while and they'll loose most of the AA's. Don't quote me but I think @jamie_savoie (http://nbcba.org/forum/index.php?action=profile;u=1182)  has done this.

I beleive he has, so have I.
Title: Re: Flanders Red 2.0
Post by: Cuba on February 22, 2016, 07:30:39 PM
Perfect, thanks for the quick response my felliw brewers!

I have some old hops I could use.
Title: Re: Flanders Red 2.0
Post by: Cuba on April 03, 2016, 08:05:27 PM
If I wanted to soak some oak in red wine for this flanders; what style of red wine would I use?
Title: Re: Flanders Red 2.0
Post by: robcoombs on April 03, 2016, 10:41:41 PM
If I wanted to soak some oak in red wine for this flanders; what style of red wine would I use?
I don't think it would matter that much. Though I would say buy something middle of the road, full body, big flavor. Ask for a recommendation at ANBL. If you're using oak cubes for the first time soak them in a neutral beer for a week before adding them to wine.
Title: Re: Flanders Red 2.0
Post by: Cuba on April 06, 2016, 11:08:00 AM
If I wanted to soak some oak in red wine for this flanders; what style of red wine would I use?
I don't think it would matter that much. Though I would say buy something middle of the road, full body, big flavor. Ask for a recommendation at ANBL. If you're using oak cubes for the first time soak them in a neutral beer for a week before adding them to wine.

I know almost nothing about wine styles so I don't really know what would be full bodied. I'll keep popping into York st. ANBL hoping to find Kyle working and ask him for advice.

For the soaking of the oak in neutral beer....does neutral mean like moosehead, apline, bud, etc?
Title: Re: Flanders Red 2.0
Post by: robcoombs on April 06, 2016, 11:09:34 AM
Exactly, anything like that or a pils etc
Title: Re: Flanders Red 2.0
Post by: ShawnBrew on April 06, 2016, 08:02:07 PM
If I wanted to soak some oak in red wine for this flanders; what style of red wine would I use?
I don't think it would matter that much. Though I would say buy something middle of the road, full body, big flavor. Ask for a recommendation at ANBL. If you're using oak cubes for the first time soak them in a neutral beer for a week before adding them to wine.

I know almost nothing about wine styles so I don't really know what would be full bodied. I'll keep popping into York st. ANBL hoping to find Kyle working and ask him for advice.

For the soaking of the oak in neutral beer....does neutral mean like moosehead, apline, bud, etc?

While I haven't tried it yet (plan to soon, though, as I just brewed my second Flanders Red today), Michael Tonsmeire (Mad Fermentationist) recommends boiling or steaming oak cubes (if that's what you're going to use) for 5 minutes to "remove the harsh fresh oak flavors", before adding to wine, beer, etc.

And if you add them to the wine first, be sure not to boil/steam them again, or you'll lose some wine character before adding to the beer. Good luck!
Title: Re: Flanders Red 2.0
Post by: Cuba on April 07, 2016, 08:14:04 AM
Thanks @ShawnBrew (http://nbcba.org/forum/index.php?action=profile;u=2036) , it seems there are a few techniques for getting new oak ready for use in homebrewing. I bought all the supplies yesterday and it is started now.

I sanitized a 1L mason jar, added the oak cubes and a neutral beer (german pils); I'm going to let it sit for 2 weeks before draining and rinsing. Then it'll go back into a sanitized mason jar with a Pinot Noir that Kyle recommended; let that sit for a few weeks. Then I'll add ~1-1.5 oz of the oak to the carboy for... a couple weeks? Not really sure how long it should sit in the carboy.

I had also heard about the boiling technique but decided against it because I am in no rush time-wise and feel that the beer soak method might have better results.