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%
Flanders red ,

Fermentables

40% - Pilsner - BE
5
36
2
Mash
8% - Extra Dark Crystal 120L - UK
0.955
33
120
Mash
0% - Black Malt - US
0.03
28
500
Mash
4% - Corn Sugar (Dextrose) - US
0.5
46
0
Late
11% - Wheat Malt - DE
1.32
37
2
Mash
10% - Munich - Light 10L - US
1.3
35
10
Mash
27% - Liquid Malt Extract - Light - US
3.3
35
4
Extract

Hops

Hallertauer Mittelfrüh
1
Pellet
Boil
60 min(s)
4.3
13.4
Hallertauer Mittelfrüh
1
Pellet
Boil
30 min(s)
4.3
10.3

Yeast

Yeast bay melange
85%

Other Stuff

Oak cubes
10
each
Boil

Mash Steps

Saccharification Rest
Direct Heat
153
75 min

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

    Dang pic always sideways

    7/29/2018 6:03:09 AM

Recipe Facts

red faced sourpuss
Flanders Red Ale
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.009 FG
  • 23.7 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 15.8° SRM Color
  • 65% Efficiency
  • 6.7% ABV Alcohol
  • 204 per 12oz Calories
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