Flanders Red base beer in a Pinot Noir barrel

This beer uses the same grist as the previously brewed Flanders Red (based on the BCS Flanders Red recipe), the recipe has simply been scaled up to 2 x 130L batches to fill the barrel, the recipe for a 130L batch is shown below. It was mashed at 71degC, using an efficiency of 80%, with a 90min boil.



Amt Name Type # %/IBU
13.86 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 38.8 %
13.86 kg Vienna Malt (6.9 EBC) Grain 2 38.8 %
2.62 kg Munich Malt (17.7 EBC) Grain 3 7.3 %
1.34 kg Aromatic Malt (51.2 EBC) Grain 4 3.8 %
1.34 kg Caramunich Malt (110.3 EBC) Grain 5 3.8 %
1.34 kg Special B Malt (354.6 EBC) Grain 6 3.8 %
1.34 kg Wheat Malt, Bel (3.9 EBC) Grain 7 3.8 %
180.00 g Goldings, East Kent [4.40 %] – Boil 90.0 min Hop 8 18.4 IBUs

Beer Profile

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 18.4 IBUs
Est Color: 28.9 EBC

The primary fermentation was with WLP001 at 19degC. The secondery fermentation taking place in the barrel using Wyeast Roselare Blend – 8 packs in to the 200L barrel!

The barrel was sourced from Andrew at Le Grappin and is a Pinot Noir barrel from the Burgundy region of France. Prior to use it was rinsed twice with 80degC water and then drained for several hours. The barrel was then purged with CO2 and filled along with the bugs being added. Below are several pictures of the barrel being rinsed, drained, filled and then sat in its resting place for the next few months.

winebarrels_rinsewinebarrels_drain2winebarrels2Roselare blendFilling wine barrelWine barrel filled

I will be tasting the beer from the barrel every month and will update on its progress as things develope

2 thoughts on “Flanders Red base beer in a Pinot Noir barrel

  1. How did this beer turn out? I have a 110L French oak barrel from a destillery that had cherry brandy in it aging my barleywine. Once this is out I want to sour the barrel and am unsure what direction to take.

    • The beer turned out pretty good, the only issue was i would have liked it to have developed more sourness, basically i over hopped it, when the barrel gets refilled it will be hopped to about 1IBU. the aroma and colour was spot on, a bit more sourness would have really lifted it.

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