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Dr. Lambic's Flanders Red Ale

207 calories 23.9 g 12 oz
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Sour Beer Blog Dr. Lambic
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created Friday September 6th 2019
1.062
1.019
5.71%
0
13.13
5.66
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 lb Belgian - Pilsner6.7 lb Pilsner 37 1.6 46.4%
3.80 lb American - White Wheat3.8 lb White Wheat 40 2.8 26.3%
1.90 lb German - Caramel Wheat1.9 lb Caramel Wheat 34 46 13.1%
1.30 lb American - Rye1.3 lb Rye 38 3.5 9%
0.40 lb American - Caramel / Crystal 60L0.4 lb Caramel / Crystal 60L 34 60 2.8%
0.35 lb American - Special Roast0.35 lb Special Roast 33 50 2.4%
14.45 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Dry Hop 5 days 100%
1 oz / 0.00
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

45.8 % Pilsner Malt
27 % White Wheat Malt
13.1 % Caramel Wheat Malt
9 % Rye Malt
2.6% 60-L Crystal Malt
2.5% Special Roast Malt
1 to 2 ounces Crystal Hops

Mash:

130 F for 15 minutes
158 F for 45 minutes
168 F for 10 minutes
Boil:

Boil for 90 minutes
Whirlfloc @ 15 minutes until end
Servomyces @ 10 minutes until end
Original Gravity = 1.062
Fermentation ChambersFermentation:

Cool wort to 110 F and transfer into carboy.
Pitch 1 fresh vial of Lactobacillus delbruckii (WLP677) per 5 gallons of wort.
Ferment for 2 to 4 days at 110 F.
Cool fermentation to 65 F.
Pitch enough vials or an appropriately sized starter of Dry English Ale yeast (WLP007) & oxygenate for 1 minute.
Ferment at around 65 to 67 F until fermentation complete. I like to turn my temperature up a few degrees toward the last 25% of fermentation to drive attenuation & promote healthy fermentation characteristics.
Final gravity at this point should be around 1.018 (70% Attenuation).
Transfer beer off of primary yeast & pitch 1 vial of Brettanomyces lambicus (WLP653) per 5 gallons. At this point I transfer from a 6.5 gallon carboy into a 5 gallon carboy and I fill the carboy up to the neck to reduce surface area.
Age between 60 to 70 F.
Brettanomyces characteristics will develop over 3 to 6 months on average.
Over time attenuation will continue to increase to near 100%
The reason this process works well is because Lactobacillus is the organism which provides the lactic acid and sour presence in most sour beers. By allowing this bacteria to grow, feed, and properly establish itself in the beer before yeast is introduced, it virtually ensures that the beer will reach a proper level of souring

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-07 21:28 UTC
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