Anonymous: Draconian Libations': Drunk Monk Flemish Red
Flanders Red Ale - All Grain
• Makes 6 Gallons @ 70% Efficiency
|Belgian Pilsner||4 lbs, 12 oz|
|Weyermann Vienna||3 lbs, 0 oz|
|Weyermann Munich Type II||2 lbs, 8 oz|
|Briess Flaked Corn||1 lbs, 12 oz|
|Aromatic||0 lbs, 8 oz|
|Weyermann Cara Aroma ®||0 lbs, 8 oz|
|Weyermann Cara Red ®||0 lbs, 8 oz|
|Crisp Pale Chocolate Malt||0 lbs, 2 oz|
|Hallertau Pellets, German||1 oz @ 60 mins|
|French Oak Chips||1 ea|
|White Labs Lactobacillus delbrueckii||1 ea|
|White Labs Brettanomyces lambicus||1 ea|
|White Labs Trappist Ale||1 ea|
|1.048 - 1.057||1.002 - 1.012||10 - 25||10 - 16||4.60 - 6.50|
5 gallons of strike water/mash temp 152/75 mins
-cool wort to 100 deg F and pitch ONLY the Lacto culture. Allow Lacto to work on wort and try to keep the wort tempt at 100F. Wait 2 days and taste until it reaches the desired level of sourness.
-upon desired sourness level, pitch mixed starter of Brett L and WLP500. Allow to work until krausen and/or pellicle falls. Best to ferment this in plastic to allow some oxygen permeation for some acetobactor.
-soak 2 oz of oak cubes in dry red wine. Pitch entire amount of wine & cubes for approx. 10 days.
-bottle and enjoy!
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