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23B1. Flanders Red Ale

174 calories 16 carbs
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 174 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Sunday September 3rd 2017
1.053
1.010
5.65%
14.68
12.22
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.50 lb Belgian - Munich9.5 lb Munich 38 6 76.8%
8 oz Belgian - CaraMunich8 oz CaraMunich - (late addition) 33 50 4%
5 oz Belgian - Special B5 oz Special B - (late addition) 34 115 2.5%
2.06 lb Rice Hulls2.06 lb Rice Hulls 0 0 16.6%
12.37 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 14.68 100%
 
Mash Guidelines
Amount Description Type Temp Time
3.87 gal Single Infusion Infusion 152 °F 90 min
5.14 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.33 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
0.41 g Chalk Water Agt Mash 1 hr.
0.58 g Magnesium Chloride Water Agt Mash 1 hr.
4.25 ml Phosphoric acid Water Agt Mash 1 hr.
8.29 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 273 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

CaraMunich Malt:
Add after mash-out, during vorlauf.

Special B:
Add after mash-out, during vorlauf.

Make sure the sanitized oak chips make it into the fermentor. Oxygenate the wort and add the culture. Ferment in cool, dark place. A thick mat will form on the surface of the beer (pellicle). About a year later, the pellicle will fall back into the beer and it will be ready for packaging.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.

Aroma:
Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.

Appearance:
Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.

Flavor:
Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally, as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the malt side, but dominated by the fruity, sour, wine-like impression.

Mouthfeel:
Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.

Comments:
Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.

History:
An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.

Characteristic Ingredients:
A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.

Style Comparison:
Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.

Vital Statistics:
OG: 1.048 – 1.057
FG: 1.002 – 1.012
IBUs: 10 – 25
SRM: 10 – 16
ABV: 4.6 – 6.5%

Commercial Examples:
Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale

Tags:
standard-strength, amber-color, top-fermenting, western-Europe, traditional-style, sour-ale-family, balanced, sour, wood

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  • Last Updated: 2019-10-29 21:42 UTC
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