5 December 2014

Flanders Red Ale

74% Efficiency
OG: 1.060
FG: n/a
ABV: n/a
est. IBU: 14.5
est. SRM: 15

Mash:
60 Mins @ 68 C (154 F)

MALT
2.1 Kg (4 lbs, 10 oz) – Vienna Malt
1.85 Kg (1lbs, 14 oz) – Pilsner
1.2 Kg (2 lbs, 10 oz) – Munich Malt
200g (7 oz) – Wheat Malt
200g (7 oz) – Aromatic Malt
200g (7 oz) – Caramunich Malt
200g (7 oz) – Special B

HOPS
13 g (0.45 oz) – East Kent Golding (6.9%) – 60 min

OTHER

medium toast oak cubes – 7g (Roeselare) and 3g (De Bom)

YEAST
Wyeast 1056 – American Ale in the primary

split secondary:
Wyeast 3763 – Roeselare Blend
Wyeast 3203PC – De Bom Sour Blend

FERMENTATION
1 Weeks @ 19 C (66 F) – Primary
6+ Months @ 19 C (66F) – Secondary

NOTES

SG 1.022 when transferred into secondaries