My First Sour: a Flanders Red?
Author: Andrew
May 28, 2016
I’ve been wanting to do a few sours for a while, and recently purchased two Better Bottles for the purpose of one being a sour-only fermenter. I’m merging two recipes, one is the on the Milk The Funk Wiki, which is the malt bill for The Rare Barrel beers. Since it is only part of a recipe, I took the other part from the Flanders Red Solera recipe from the Bloatarian Brewing League (a Cincinnati homebrew club) – specifically the hopping, mashing schedule, and yeast.
Water
My base water is pretty close for a Flanders Red, just a tad alkaline.
Base Ranges for a Flanders Red
The only adjustments are basically pH, so once I add a milliliter of Lactic Acid, it puts the water right in line with where it needs to be.
Adjusted Water
Recipe
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
17.1 IBUs |
13.4 SRM |
1.053 |
1.012 |
5.4 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Flanders Red Ale |
23 B |
1.048 - 1.057 |
1.002 - 1.012 |
10 - 25 |
10 - 16 |
2 - 2.7 |
4.6 - 6.5 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Bel |
8 lbs |
71.11 |
| Wheat Malt (Barrett Burston) |
1.5 lbs |
13.33 |
| Caramel/Crystal Malt - 60L |
8 oz |
4.44 |
| Oats, Flaked |
8 oz |
4.44 |
| Vienna Malt (Briess) |
8 oz |
4.44 |
| Carafa II |
4 oz |
2.22 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Mt. Hood |
1 oz |
45 min |
Boil |
Pellet |
6 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Lactic Acid |
1.00 ml |
60 min |
Mash |
Water Agent |
| Oak Chips |
4.40 oz |
7 days |
Secondary |
Flavor |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Roselare Belgian Blend (3763) |
Wyeast Labs |
80% |
55°F - 80°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
156°F |
90 min |
This is still in progress, and the oak is questionable at this point.
