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Flanders Red

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Batch Size (gallons)5.5
Recipe typeAll Grain
Original Gravity1.053
Final Gravity1.003
ABV6.56% (basic)   /   6.54% (advanced)       [what's this?]
Color13.9 SRM
Boil Time60 min


Pilsner (2 Row) German6 lbs29.9%2
Vienna Malt6 lbs29.9%3.5
Corn, Flaked3 lbs14.9%1.3
Aromatic Malt2 lbs 1.5 oz10.4%26
Munich Malt - 10L1 lb5%10
Special B Malt1 lb5%180
Wheat Malt, White1 lb5%2.4


DirectionsMash 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.

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.

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.

Creditsbovineblitz - Gold medal winning recipe in AWOG competition -

This all grain homebrew recipe was submitted by bovineblitz.