terrapinj
Well-Known Member
I know there is a lot of discussion on technique for flanders red but just wanted to get any feedback, tips etc before brewing this weekend. It's a big time commitment so anything to help reassure me or guide me is appreciated.
Recipe:
Batch Size 5.5gal post boil
6.5# Vienna
3# Munich
1# Flaked Organic Maize (kept going back and forth between corn or wheat)
.5# Caravienne
.5# Caramunich
6oz Special B
1oz Spalter Select (~14.5 IBU)
Yeast/Bugs:
1 pack Roeselare primary
1 bottle dregs of RR Consecration added in primary
Procedure:
Single Infusion 60min Mash ~156-158°
90min boil
Primary Fermentation in plastic bucket @68° for 3-4 weeks
Secondary 5gal glass carboy for 11+ months
Keg and carb with priming sugar (likely add some fresh sacch)
I'd like to add 1 med+ toast american oak spiral (boiled and then soaked in some Cab or Pinot Noir) but not clear as to when and how long to add it. Will the oak character overpower if it's in secondary 11+ months or will it eventually fade after several months?
Possibly add dried tart cherries to 1/2 of the batch 2months before kegging.
Also, will temp fluctuations be a big concern while in secondary? My temps in the house stay within the range of the Roeselare specs and won't encounter sudden drastic changes.
Recipe:
Batch Size 5.5gal post boil
6.5# Vienna
3# Munich
1# Flaked Organic Maize (kept going back and forth between corn or wheat)
.5# Caravienne
.5# Caramunich
6oz Special B
1oz Spalter Select (~14.5 IBU)
Yeast/Bugs:
1 pack Roeselare primary
1 bottle dregs of RR Consecration added in primary
Procedure:
Single Infusion 60min Mash ~156-158°
90min boil
Primary Fermentation in plastic bucket @68° for 3-4 weeks
Secondary 5gal glass carboy for 11+ months
Keg and carb with priming sugar (likely add some fresh sacch)
I'd like to add 1 med+ toast american oak spiral (boiled and then soaked in some Cab or Pinot Noir) but not clear as to when and how long to add it. Will the oak character overpower if it's in secondary 11+ months or will it eventually fade after several months?
Possibly add dried tart cherries to 1/2 of the batch 2months before kegging.
Also, will temp fluctuations be a big concern while in secondary? My temps in the house stay within the range of the Roeselare specs and won't encounter sudden drastic changes.