FLANDERS RED

Flanders Red

 

Brewer: Erik Reinheimer     

Competitions:  UNYHA (2017)

Place: 2nd - SOUR ALES; BJCP styles: 23A, 23B, 23F, 28B, 28C

 

Batch Size: 5 gallons

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

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:

OG: 1.065     IBU: 6

FG: 1.007