Daz1200
Active Member
I am about to embark on the long journey into brewing a sour for the first time.
Recipe is for Flanders Red Ale taken from Greg Hughes "Home Brew Beer" book.
Grain bill is:
Vienna Malt 3.2kg
Pale Malt 1.6Kg
Wheat Malt 250g
special B 300g
Caramunich III 300g
Yeast is: Wyeast 3763 Roselare Belgian Blend
My first question, I cant get hold of the Special B malt, I was going to substitute for Heritage Crystal malt. Is this an acceptable substitute or is there something else more suitable?
I was also looking for some guidance on how long to ferment in primary fermentation? should I add oak chips? to primary or should I rack after primary into another vessel and add oak chips.
I have searched the internet for some guidance on method but just ended up more confused, seems everybody has a different method.
Sorry for all the questions but just want to try and get this right from the start.
Daz
Recipe is for Flanders Red Ale taken from Greg Hughes "Home Brew Beer" book.
Grain bill is:
Vienna Malt 3.2kg
Pale Malt 1.6Kg
Wheat Malt 250g
special B 300g
Caramunich III 300g
Yeast is: Wyeast 3763 Roselare Belgian Blend
My first question, I cant get hold of the Special B malt, I was going to substitute for Heritage Crystal malt. Is this an acceptable substitute or is there something else more suitable?
I was also looking for some guidance on how long to ferment in primary fermentation? should I add oak chips? to primary or should I rack after primary into another vessel and add oak chips.
I have searched the internet for some guidance on method but just ended up more confused, seems everybody has a different method.
Sorry for all the questions but just want to try and get this right from the start.
Daz