Flanders Red 2.0

jamie_savoie · March 01, 2014, 10:28:44 AM

Recipe Specifications
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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
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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
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4.00 oz Debittered hops @ FWH
1.50 oz Styrian Goldings @ 60 min

Yeast
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Primary with US05 for 4 days then secondary with:
6gal -> WY3763 Roeselare (cake from version 1.0)
6gal -> WY3763 Roeselare (new pack)

Mash Schedule
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Sacc Rest - 60 min @ 158F

robcoombs · August 22, 2014, 08:36:07 AM

Hey @jamie_savoie 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.

jamie_savoie · August 25, 2014, 08:56:15 AM

Quote from: robcoombs on August 22, 2014, 08:36:07 AM
Hey @jamie_savoie 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

robcoombs · 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.

Cuba · 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?

Roger · 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 has done this.

feldmann · February 22, 2016, 05:03:15 PM

You can actually purchase debittered hops here. But like Roger said its pretty easy to do it yourself, just stick some in an open container on the counter.

robcoombs · 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.

robcoombs · February 22, 2016, 05:54:34 PM

Quote from: 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 has done this.

I beleive he has, so have I.

Cuba · February 22, 2016, 07:30:39 PM

Perfect, thanks for the quick response my felliw brewers!

I have some old hops I could use.

Cuba · 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?

robcoombs · April 03, 2016, 10:41:41 PM

Quote from: 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?

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.

Cuba · April 06, 2016, 11:08:00 AM

Quote from: robcoombs on April 03, 2016, 10:41:41 PM
Quote from: 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?
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?

robcoombs · April 06, 2016, 11:09:34 AM

Exactly, anything like that or a pils etc

ShawnBrew · April 06, 2016, 08:02:07 PM

Quote from: Cuba on April 06, 2016, 11:08:00 AM
Quote from: robcoombs on April 03, 2016, 10:41:41 PM
Quote from: 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?
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!