FLANDERS RED

Flanders Red

Brewer: Erik Reinheimer     

Competitions:  UNYHA (2017)

Place: 2nd - Sour Ales

Batch Size: 5 gallons

Mash: 60 minutes at 154 ºF; fly sparge at 168 ºF

5 lb Belgian Pale Ale Malt

3.5 lb Vienna

1.25 lb Crystal 60

1 lb Munich

0.75 lb Flaked Rye

0.25 lb Special B

0.125 lb Chocolate Wheat

Boil: 60 minutes

1 oz French Strisselspalt - 60 Minutes

Yeast:

Safbrew S-33 (Primary)

The Yeast Bay Mélange (Secondary)

Lavlin RC 212 (Bottling)

Other:

French Oak Spiral (14 days before Bottling)

Fermentation:

7 days at 68 ºF with primary yeast

Add Mélange and store at 70-80 ºF for 6 months

Bottle with bottling yeast

OG: 1.065     IBU: 6

FG: 1.007