Barrel Fill 2019 (Flanders Red)

Kicking off this discussion with last year’s recipe:

All Grain Recipe
Submitted By: jonbrown
Batch Size: 5.00 gal
Style: Flanders Red Ale (17B)
Boil Size: 6.52 gal
Style Guide: BJCP 2008
Color: 15.7 SRM
Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain
Bitterness: 23.7 IBUs
Boil Time: 60 min
Est OG: 1.057 (14.0° P)
Mash Profile: Single Infusion (154F), Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)
Fermentation: Ale, Two Stage
ABV: 5.6%

Ingredients
Amount Name Type   #
4 lbs 8.0 oz Vienna Malt (3.5 SRM)   Grain 1
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2
2 lbs Pilsner (2 Row) Ger (2.0 SRM)   Grain 3
1 lbs   Aromatic Malt (26.0 SRM) Grain 4
8.0 oz Special B Malt (180.0 SRM) Grain 5
8.0 oz Caramunich Malt (56.0 SRM)   Grain 6
1 lbs   Corn, Flaked (1.3 SRM)   Grain 7
1.5 oz Hallertauer [4.8%] – Boil 60 min   Hops 8

Yeast: Abbey Ale or Roeselare Ake Blend (WYeast 3763)

By John Spicer|2019-06-07T14:32:38-04:00May 22nd, 2019|Topics|9 Comments

9 Comments

Harck Pickett June 7, 2019 at 7:56 amLog in to Reply

https://wyeastlab.com/yeast-strain/roeselare-ale-blend

This is what we have used in the past for primary fermentation. Then added a different blend of bugs into the barrel.

We have also had some folks do primary with Abbey yeast, so that will be fine also. I plan on using Roselare.
Ryan Naseman June 1, 2019 at 12:02 pmLog in to Reply

It doesn’t matter to me. I’ve never made this style, so I’ll defer to someone who has (or even better made this exact recipe before). Please weight in, I don’t have a preference, but would like to brew this weekend.
Ryan Harding May 30, 2019 at 8:30 pmLog in to Reply

so what is the final decision on the yeast? German Ale or Abbey yeast.
Nathan Blossom May 26, 2019 at 3:29 pmLog in to Reply

I’m totally down with using k-97 for the beer I’ve never brewed this style but am very excited.
Ryan Harding May 25, 2019 at 10:23 pmLog in to Reply

I don’t remember what yeast I used when I brewed this in 2015 (BOS) as Hark mentioned, but the recipe looks the same. If it was K-97 I am down with it.
Ben Shelton May 23, 2019 at 1:13 pmLog in to Reply

What was the microbe mix we used in the previous batch?
Jason Elmore May 23, 2019 at 12:54 pmLog in to Reply

Yes, thanks John for posting.
Scott C. and I are thumbs up on this recipe.

My BeerSmith notes (old?) have SafAle German Ale yeast. Down for whatever though. Brewing the 8th
Harck Pickett May 23, 2019 at 8:57 amLog in to Reply

I had just assumed we would be brewing the same recipe as in the past, since we’ve had good results (multiple BOS, etc).

Open to changes if there is something about it that has been nagging at anyone!
Ryan Naseman May 23, 2019 at 8:51 amLog in to Reply

Thanks John for starting this.
The above recipe sounds good to me. I haven’t brewed this before, but heard it was good in the past.

I’m planning on brewing this next weekend, so please chime in if this looks ok to you. We also need to finalize yeast, it looks like BrewerDude has 1762, 1214, and Abbaye available as options. Please weigh-in on preferences.

Thanks,
Ryan