Hi all, at the end of the month I will be brewing my first sour, a Flanders Red. Please check out the recipe that I have put together (with thanks due to ryane and oldsock for their great blogs). Let me know what you think. Cheers!
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.057 SG
Estimated Color: 15.5 SRM
Estimated IBU: 17.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Yeast: Roselare Belgian Blend (Wyeast Labs #3763)
Ingredients:
------------
29.5% Vienna Malt
26.1 % Pilsner
23.1 % Munich
5% Corn, Flaked
4.1 % Aromatic Malt
4.1% Caramunich Malt
4.1% Special B Malt
4% Wheat, Flaked
0.75 oz East Kent Goldings[6.50 %] @60mins
1.00 tsp Yeast Nutrient
3.30 oz Malto-Dextrine
4.00 oz Oak Chips (Secondary)
Mash Schedule
Total Grain Weight: 11 lbs 8.8 oz
----------------------------
Protein Rest @145 F for 30 min
Saccharification @156 F for 45 min
Mash Out @168 F for 10 min
Fly sparge with 1.00 gal water at 168.0 F
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.057 SG
Estimated Color: 15.5 SRM
Estimated IBU: 17.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Yeast: Roselare Belgian Blend (Wyeast Labs #3763)
Ingredients:
------------
29.5% Vienna Malt
26.1 % Pilsner
23.1 % Munich
5% Corn, Flaked
4.1 % Aromatic Malt
4.1% Caramunich Malt
4.1% Special B Malt
4% Wheat, Flaked
0.75 oz East Kent Goldings[6.50 %] @60mins
1.00 tsp Yeast Nutrient
3.30 oz Malto-Dextrine
4.00 oz Oak Chips (Secondary)
Mash Schedule
Total Grain Weight: 11 lbs 8.8 oz
----------------------------
Protein Rest @145 F for 30 min
Saccharification @156 F for 45 min
Mash Out @168 F for 10 min
Fly sparge with 1.00 gal water at 168.0 F