Sour Red Ale

15 August 2014

Flanders Red Ale

12 L (3.2 gal) Batch
72% Efficiency
OG: 1.058
FG: n/a
ABV: n/a
est. IBU: 14
est. SRM: 14

Mash Temp:
10 mins @ 40 C (104 F)
10 mins @ 44 C (111 F)
10 mins @ 55 C (131 F)
20 mins @ 65 C (149 F)
30 mins @ 70 C (158 F)

MALT
1 Kg (2 lbs, 3 oz) – Pilsner Malt
1 Kg (2 lbs, 3 oz) – Munich Malt
500 g (1 lbs, 6 oz) – Vienna Malt
500 g (1 lbs, 6 oz) – Wheat Malt
100 g (3.5 oz) – Crystal 150L Malt
100 g (3.5 oz) – CaraMunich Malt (72L)

HOPS
10 g (1.7 oz) – East Kent Goldings (5.5%) – 60 mins

YEAST
White Labs WLP060 – American Ale Blend
Bottle dregs from an Old Ale I made in January 2012 (Wyeast 9097PC Old Ale Blend)
A small bit of (1/4 pk) Wyeast 3278 Lambic Blend

FERMENTATION
1 Week @ 20 C (68 F)
A long time in secondary, 6-12 months.

NOTES

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