Flanders Red / Oud Bruin

Any of you guys have a recipe for either of these that you would care to share? Vetting a recipe for brewing sometime early 2013 and figured that the more input that I get, the better, as I’ve never brewed one.

3 lbs pilsner

3 lbs munich

3 lbs vienna

1 lb light wheat

0.5 lbs crystal 60L

0.5 lbs crystal 120L



1 oz saaz @ 60min



Wyeast 3763 Roselare

http://www.ratebeer.com/forums/flanders-red-recipe-advice_140492.htm

Hehehe . . . I was wrong as hell in that thread.

FWIW, I was thinking something along the lines of



10 lbs Dark Munich

1 lb Oats

1 lb Crystal 60L

1 lb Special B



no hops



Dreggs of a sour beer with dates



Reading that other thread, I think that I might try running off quickly like erway mentioned. Would definitely shave some time off the brewday and provide for an interesting bent. Will probably also boil down the first 2 gallons to half a gallon and add that to the primary.

Flanders Red

4.50 lbs. Pilsener
5.00 lbs. Vienna Malt
3.00 lbs. Munich Malt
0.50 lbs. Aromatic Malt
0.50 lbs. CaraMunich Malt
0.50 lbs. Special B Malt
0.50 lbs. Wheat Malt

0.70 oz. E.K. Goldings

Ferment for one day with Cal Ale, then add Wyeast Roselare and let work for a minimum of 6 months. Add some wood (dowel or other) in the last month.

My record-keeping sucks, but I believe this is the recipe for a brew that scored 41 points in a couple of competitions, including a gold when matched up against about 20 other sours. I’m going to try it again before too long, but this time I’m doing a sour mash with most of the Pils four days before the rest of the mash.

Originally posted by HornyDevil
FWIW, I was thinking something along the lines of



10 lbs Dark Munich

1 lb Oats

1 lb Crystal 60L

1 lb Special B



no hops



Dreggs of a sour beer with dates



Reading that other thread, I think that I might try running off quickly like erway mentioned. Would definitely shave some time off the brewday and provide for an interesting bent. Will probably also boil down the first 2 gallons to half a gallon and add that to the primary.

Originally posted by bitbucket
Sounds more like the Oud Bruin than the Red.

Originally posted by bitbucket
I’m going to try it again before too long, but this time I’m doing a sour mash with most of the Pils four days before the rest of the mash.

Originally posted by HornyDevil

Originally posted by bitbucket
I’m going to try it again before too long, but this time I’m doing a sour mash with most of the Pils four days before the rest of the mash.

Originally posted by ekoerper

Originally posted by HornyDevil

Originally posted by bitbucket
I’m going to try it again before too long, but this time I’m doing a sour mash with most of the Pils four days before the rest of the mash.

indeed. 41 hours of kettle souring a Berliner was *more than enough* for some robust sourness. Ended up blending 50/50 with a Berliner that failed to sour, and that was just about right.