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Flanders Red / Oud Bruin


read 1850 times • 27 replies • posted 12/31/2012 6:00:18 AM

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HornyDevil
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致e never brewed one.
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matt7215 2111:64
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





12/31/2012 6:06:14 AM

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matt7215 2111:64
12/31/2012 6:12:20 AM

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HornyDevil
Hehehe . . . I was wrong as hell in that thread.
12/31/2012 6:29:35 AM

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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.
12/31/2012 6:50:08 AM

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bitbucket 2159:63
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知 going to try it again before too long, but this time I知 doing a sour mash with most of the Pils four days before the rest of the mash.
12/31/2012 7:10:43 AM

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bitbucket 2159:63
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.

Sounds more like the Oud Bruin than the Red.

Add some aged hops.
12/31/2012 7:13:13 AM

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


Definitely towards the higher in alcohol and darker end of the scale.
12/31/2012 7:36:24 AM

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


12/31/2012 8:00:36 AM

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ekoerper 587:39
Originally posted by HornyDevil
Originally posted by bitbucket
I知 going to try it again before too long, but this time I知 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.
12/31/2012 9:27:53 AM

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bitbucket 2159:63
Originally posted by ekoerper
Originally posted by HornyDevil
Originally posted by bitbucket
I知 going to try it again before too long, but this time I知 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.

So, you realize that I知 only souring 20% of the overall grain bill?
12/31/2012 1:59:35 PM

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