Based my recipe on this one http://www.homebrewtalk.com/f72/landers-fred-241728/ (http://www.homebrewtalk.com/f72/landers-fred-241728/) but increased the gravity a bit, added raw wheat to provide diverse food for the bugs and used EKG for hops. I did a 4 steps decoction mash as per Wild Brew's schedule. Added roeselare straight up and in the next couple of weeks I'll add dregs from a few geuzes. Now the waiting begins...
Recipe: 26 - Flanders Red
Style: Flanders Red Ale
TYPE: All Grain
Recipe Specifications
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Boil Size: 7,83 gal
Post Boil Volume: 7,02 gal
Batch Size (fermenter): 6,00 gal
Bottling Volume: 5,60 gal
Estimated OG: 1,057 SG
Estimated Color: 14,2 SRM
Estimated IBU: 11,3 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 78,7 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name %/IBU
4 lbs Vienna Malt (Weyermann) (3,0 SRM) 30,2 %
4 lbs Pilsner (Best Maltz) (1,7 SRM) 30,2 %
2 lbs Corn, Flaked (1,3 SRM) 15,1 %
1 lbs Munich I (Weyermann) (7,1 SRM) 7,5 %
1 lbs Wheat, Raw Unmalted (3,0 SRM) 7,5 %
12,0 oz Caraaroma (Weyermann) (178,0 SRM) 5,7 %
8,0 oz Melanoidin (Weyermann) (30,0 SRM) 3,8 %
0,60 oz Goldings, East Kent [6,70 %] - Boil 60,0min 11,3 IBUs
1 pkg Roeselare Ale Blend (Wyeast Labs #3763)
Mash Schedule: Decoction Mash, Triple
Total Grain Weight: 13 lbs 4,0 oz
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Name Description Step Temperat Step Time
Adjunct Mash Corn + raw wheat + 1/2# pilsner 145,0 F 15 min
Protein Rest Add 14,57 qt of water at 132,3 F 122,0 F 20 min
Add adjunct mash to main mash
Saccharification Decoct 4,94 qt of mash and boil it 145,0 F 40 min
Saccharification Decoct 4,91 qt of mash and boil it 162,0 F 30 min
Mash Out Heat to 168,0 F over 10 min 168,0 F 10 min
Sparge: Fly sparge with 6,03 gal water at 168,0 F