HopHoarder
Well-Known Member
I already have two carboys of Flanders in secondary using Roselare yeast, but I was curious as to how a similar grainbill would fare using a sour mash technique. I had to adjust my recipe a bit from my original flanders as I didn't want unmalted grains or other complex sugars in the mash, so based on a 9 litre recipe I went with this:
Ingredients
Amt Name Type # %/IBU
1.00 tsp Gypsum (Calcium Sulfate)
2 lbs Munich Malt (9.0 SRM)
2 lbs Pilzen Canada Malt (1.5 SRM)
1 lbs 4.8 oz Superior Pale Malt (3.1 SRM)
4.0 oz Aromatic Malt (26.0 SRM)
4.0 oz Special B Malt (120.0 SRM)
3.2 oz Caramunich I (Weyermann) (40.0 SRM)
0.35 oz Ahtanum [6.00 %] - First Wort 60.0 min 15.9 IBUs
1.00 Items Irish Moss (Boil 10.0 mins)
0.75 lb Dextrose (Boil 0.0 mins)
0.5 pkg BRY-97 (Danstar #)
2.5 lb Raspberries (Secondary 30.0 days)
1.00 Items Oak Spiral-Light Toast (Secondary 30.0 days)
Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.6 %
Bitternerness: 16 IBU
Est Color: 13.2 SRM
I soured the entire mash for 48 hours at around 110 degrees, then sparged with 110 degree water and did a 15 minute boil. This beer is nearly done in primary and will be transferred to secondary in a day or two, where the raspberries and oak spiral will be added and then to sit for around 30 days.
I'm not expecting a Crand Cru out of this; it's more of a curiosity thing to see what something fast-tracked like this would taste. For that reason I call it my "Fast Freddy Flanders".
Will keep you all posted on how this one turns out.
Ingredients
Amt Name Type # %/IBU
1.00 tsp Gypsum (Calcium Sulfate)
2 lbs Munich Malt (9.0 SRM)
2 lbs Pilzen Canada Malt (1.5 SRM)
1 lbs 4.8 oz Superior Pale Malt (3.1 SRM)
4.0 oz Aromatic Malt (26.0 SRM)
4.0 oz Special B Malt (120.0 SRM)
3.2 oz Caramunich I (Weyermann) (40.0 SRM)
0.35 oz Ahtanum [6.00 %] - First Wort 60.0 min 15.9 IBUs
1.00 Items Irish Moss (Boil 10.0 mins)
0.75 lb Dextrose (Boil 0.0 mins)
0.5 pkg BRY-97 (Danstar #)
2.5 lb Raspberries (Secondary 30.0 days)
1.00 Items Oak Spiral-Light Toast (Secondary 30.0 days)
Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.6 %
Bitternerness: 16 IBU
Est Color: 13.2 SRM
I soured the entire mash for 48 hours at around 110 degrees, then sparged with 110 degree water and did a 15 minute boil. This beer is nearly done in primary and will be transferred to secondary in a day or two, where the raspberries and oak spiral will be added and then to sit for around 30 days.
I'm not expecting a Crand Cru out of this; it's more of a curiosity thing to see what something fast-tracked like this would taste. For that reason I call it my "Fast Freddy Flanders".
Will keep you all posted on how this one turns out.