A 40L batch, the recipe is pretty much as per Brewing Classic Styles Flanders Red recipe:
|4.26 kg||Pilsner (2 Row) Bel (3.9 EBC)||Grain||1||38.8 %|
|4.26 kg||Vienna Malt (6.9 EBC)||Grain||2||38.8 %|
|0.81 kg||Munich Malt (17.7 EBC)||Grain||3||7.3 %|
|0.41 kg||Aromatic Malt (51.2 EBC)||Grain||4||3.8 %|
|0.41 kg||Caramunich Malt (110.3 EBC)||Grain||5||3.8 %|
|0.41 kg||Special B Malt (354.6 EBC)||Grain||6||3.8 %|
|0.41 kg||Wheat Malt, Bel (3.9 EBC)||Grain||7||3.8 %|
|50.00 g||Goldings, East Kent [5.00 %] – Boil 90.0 min||Hop||8||18.3 IBUs|
Mashed at 67deg for 60minn, no mash out and sparge water temp of 76deg, boiled for 90min cooled to 17deg OG 1.057, primary fermentation with US-05 at 19deg, then transferred to a secondary and fermented with Wyeast Roslaire blend for 8-12 months on oak cubes.The secondary fermenter being a 50L stainless keg.
First entry in to 2014 UKNHC is underway.
26/12/13 Update – 40L of Flanders Red is in a stainless keg, now just to wait 8 months to let those microbes get to work 🙂