Flanders Red

A 40L batch, the recipe is pretty much as per Brewing Classic Styles Flanders Red recipe:

Ingredients

Amt Name Type # %/IBU
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 🙂

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