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Share this recipe on reddit| Batch Size (gallons) | 5.5 |
| Efficiency | 72% |
| Recipe type | All Grain |
| Original Gravity | 1.053 |
| Final Gravity | 1.003 |
| ABV | 6.56% (basic) / 6.54% (advanced) [what's this?] |
| IBU | 10.3 |
| Color | 13.9 SRM |
| Boil Time | 60 min |
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| Yeast | |
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| Fermentables | | Name | Amt | Pct | SRM | | Pilsner (2 Row) German | 6 lbs | 29.9% | 2 | | Vienna Malt | 6 lbs | 29.9% | 3.5 | | Corn, Flaked | 3 lbs | 14.9% | 1.3 | | Aromatic Malt | 2 lbs 1.5 oz | 10.4% | 26 | | Munich Malt - 10L | 1 lb | 5% | 10 | | Special B Malt | 1 lb | 5% | 180 | | Wheat Malt, White | 1 lb | 5% | 2.4 |
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| Hops | |
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| Directions | Mash at 156, Pitch packet of yeast without any starter. Add dregs if you like the character of a specific sour, but you don't need to. Don't worry if it takes a few days to get rolling, the yeast will dominate within a couple days and any random bugs that take minor hold will produce goodies for the brett and bugs to play with later. |
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Fermentation
notes | Stick it in a carboy and let it do its thing for at least 12 months. For the initial krausen ferment at 75F or below, then don't worry about temperature control too much, just keep it below 85. Avoid checking on it too often or disturbing the pellicle that will likely (but not definitely) form, oxygen is your enemy here. Taste and see if it's ready to bottle, then bottle with some fresh yeast at a slightly high carbonation (I like 3.0). DO NOT taste a bottle for at least 2 months, it will be wasted. Sours in general take at least that long to mature in the bottle as the bugs wake up and make various flavors. It will likely be at its best at 2-2.5 years. |
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Tasting
notes | Strong prickly sourness paired with solid carbonation. Cherries in the nose come through as general fruitiness in the flavor, and there's some nice complex floral and barnyard/mushroomy notes coming from the brett. No acetic acid, no sweetness like is found in some Flanders Reds. |
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| Credits | bovineblitz - Gold medal winning recipe in AWOG competition - http://niagarabrewers.org/index.php/competition |
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##Flanders Red
Recipe by: bovineblitz
Batch Size (gallons): 5.5
Efficiency: 72%
Recipe type: All Grain
Original Gravity: 1.053
Final Gravity: 1.003
ABV: 6.54%
IBU: 10.3
Color: 13.9 SRM
Boil Time: 60 min
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**Yeast**
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**Fermentables**
* 6 lbs Pilsner (2 Row) German (29.9%)
* 6 lbs Vienna Malt (29.9%)
* 3 lbs Corn, Flaked (14.9%)
* 2 lbs 1.5 oz Aromatic Malt (10.4%)
* 1 lb Munich Malt - 10L (5%)
* 1 lb Special B Malt (5%)
* 1 lb Wheat Malt, White (5%)
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**Hops**
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**Directions:** Mash at 156, Pitch packet of yeast without any starter. Add dregs if you like the character of a specific sour, but you don't need to. Don't worry if it takes a few days to get rolling, the yeast will dominate within a couple days and any random bugs that take minor hold will produce goodies for the brett and bugs to play with later.
----------------------------------
**Fermentation Notes:** Stick it in a carboy and let it do its thing for at least 12 months. For the initial krausen ferment at 75F or below, then don't worry about temperature control too much, just keep it below 85. Avoid checking on it too often or disturbing the pellicle that will likely (but not definitely) form, oxygen is your enemy here. Taste and see if it's ready to bottle, then bottle with some fresh yeast at a slightly high carbonation (I like 3.0). DO NOT taste a bottle for at least 2 months, it will be wasted. Sours in general take at least that long to mature in the bottle as the bugs wake up and make various flavors. It will likely be at its best at 2-2.5 years.
----------------------------------
**Tasting Notes:** Strong prickly sourness paired with solid carbonation. Cherries in the nose come through as general fruitiness in the flavor, and there's some nice complex floral and barnyard/mushroomy notes coming from the brett. No acetic acid, no sweetness like is found in some Flanders Reds.
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**Credits:** bovineblitz - Gold medal winning recipe in AWOG competition - http://niagarabrewers.org/index.php/competition
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This all grain homebrew recipe was submitted by bovineblitz.
