Flanders Red Ale Recipe - red faced sourpuss

Recipe Info

Recipe Image

red faced sourpuss

by on
All Grain + Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
65%
Comments  Brew Sessions (0)
Flanders red ,

Fermentables

% lb fermentable ppg   L   usage  
40% 5 Pilsner - BE 36
Mash
8% 0.955 Extra Dark Crystal 120L - UK 33
120°
Mash
0% 0.03 Black Malt - US 28
500°
Mash
4% 0.5 Corn Sugar (Dextrose) - US 46
Late
11% 1.32 Wheat Malt - DE 37
Mash
10% 1.3 Munich - Light 10L - US 35
10°
Mash
27% 3.3 Liquid Malt Extract - Light - US 35
Extract
12.405 lb

Hops

oz variety type usage time AA   IBU  
1 Hallertauer Mittelfrüh Pellet Boil 60 minutes 4.3 13.4
1 Hallertauer Mittelfrüh Pellet Boil 30 minutes 4.3 10.3
2 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Yeast bay melange 85%
 

Other Stuff

amount unit name usage
10 each Oak cubes Boil
 

Mash Steps

type heat temp °F time
Saccharification Rest Direct Heat 153 75 minutes
 

Special Instructions

  1. swansons lacto plantarum extract is vienna liquid
  2. Brewed 5/14/17
  3. Would not use black malt next time

Tasting Notes (2)

Ironfish

Tasted on 4/6/2018 by Ironfish

Notes:

continuing to improve in the bottle, rounding out and nicely tart. reminds me of black cherry wishniack soda that s pleasantly tart , clean , dry nice

Ironfish

Tasted on 12/18/2017 by Ironfish

Notes:

just recently bottled , still evolving but love it very similar to jolly pumpkin la roja which i love the yeast bay melange i highly recommend . tart but not bracing sour as i over hopped it purposely .

Comments

Ironfish
IronfishDang pic always sideways
7/29/2018 6:03 AM

Recipe Facts

red faced sourpuss
Flanders Red Ale
5.50 Gallons Liters
6.50 Gallons Liters  @  60  min
1.061
1.009
15.8° SRM
65%
23.7 IBU (tinseth)
0.39
6.7% ABV
204 per 12oz
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