Hazard Brewery Flanders Red / Brett Experiment (With Cherries)
Flanders Red Ale - All Grain
• Makes 5.5 Gallons @ 70% Efficiency
|Weyermann Vienna||5 lbs, 5 oz|
|Weyermann Pilsner||2 lbs, 8 oz|
|Briess Torrified Wheat||2 lbs, 2 oz|
|Turbinado Sugar||1 lbs, 0 oz|
|Caramel Vienne||0 lbs, 15 oz|
|Aromatic||0 lbs, 15 oz|
|Special B||0 lbs, 5 oz|
|Hallertau Pellets, German||2 oz @ 120 mins|
|Wyeast Labs Roeselare Ale Blend||1 ea|
|Wyeast Labs Brettanomyces claussenii - Private Collection||1 ea|
|1.048 - 1.057||1.002 - 1.012||10 - 25||10 - 16||4.60 - 6.50|
Use 1.618 quarts of water per pound of grain.
Dough-in 90% of the malted grains to hit 122 °F , and hold for 20 minutes.
Mash the unmalted wheat and remaining 10% of the malted grain at 145 °F and hold for 15 minutes, then add the adjunct mash to the main mash.
Raise to 145 °F and hold for 40 minutes
Raise to 162 °F and hold for 30 minutes
Raise to 169 °F and hold for 10 minutes
When finished, sparge with 176 °F water.
Boil for 2 hours at a rolling boil.
Cool the beer to 70 °F and pitch it with Roeselare blend
Ferment at 70 °F.
Once visible signs of fermentation have finished, rack with the equivalent of 2.0 oz. of oak cubes for 5 gallons, can of Sour Cherries and Brett C Blend into a second carboy.
Put it in a corner at ambient temperature and wait (12 months +)
Bottle with new yeast and your desired amount of priming sugar.
As always, save me a bottle.
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