AG73 - Flanders Red Ale

Discussion in 'Beer Brewdays!' started by strange-steve, Jul 17, 2019.

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  1. Jul 17, 2019 #1

    strange-steve

    strange-steve

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    A combination of sciatica and insomnia meant I was up at 5 this morning, so I decided to get an early brew on.

    I've been meaning to brew this style for a while now, especially after tasting @JFB's outstanding Flanders red last year, and now that I've got myself a glass carboy it's about time I got it started.

    Flanders Red Ale

    Recipe Specs

    Batch size: 19 L
    Total grain: 4.565 kg
    Original gravity: 1.054
    Final gravity (estimated): 1.008
    ABV: 6.04%
    Colour: 16 SRM
    Bitterness: 13 IBU

    Grain Bill
    1.75 kg Vienna malt
    1.5 kg Pilsner malt
    350 g Munich malt
    200 g Special B
    200 g Aromatic malt
    200 g Wheat malt
    150 g Caramunich II
    150 g Flaked oats
    15 g Carafa special II

    Hop Bill
    10 g Magnum Pellet (10.7% AA) @ 60 mins

    Notes
    Mash at 68°c for 60 mins and 75°c for 10 mins

    Ferment at 20°c with Wyeast 3763 - Roeselare blend

    Age for 12 months before bottling.
     
    Last edited: Jul 17, 2019
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  2. Jul 17, 2019 #2

    strange-steve

    strange-steve

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    OK so the first f*** up of the day is complete (it wouldn't be a proper brew day for me without at least one). When bringing it up to boil, I noticed that it had actually started boiling even though the temperature was displaying only 93°. Then realised that the temperature probe wasn't fully inserted.

    The result of this is that I have no idea what temperature I actually mashed at, but probably mid 70s I would guess. I have a feeling it won't matter too much with a mixed fermentation beer like this, but this is something I'll need to look out for in future :roll:
     
  3. Jul 17, 2019 #3

    the baron

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    Whoops Steve
    I too am brewing this morning started at 7am doing a mango pineapple IPA. Adding frozen fruit on day 4/5 with fruity hops and dry hop.Good luck
     
  4. Jul 17, 2019 #4

    strange-steve

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    Thanks mate, and good luck with yours, it sounds fantastic :thumba:
     
  5. Jul 17, 2019 #5

    strange-steve

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    [​IMG]

    All wrapped up now. OG was a couple of points under the expected 1.056, probably due to the high mash temperature. The wort is a lovely reddish brown colour though and it has a beautiful toffee and fruit flavour to it.
     
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  6. Jul 17, 2019 #6

    Leon103

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    Bet this will be amazing. May have to make one of these myself
     
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  7. Jul 18, 2019 #7

    strange-steve

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    Well this is bubbling away happily this morning and smelling delicious. This is my first time using a glass fermenter and it's pretty cool seeing how much movement there is during fermentation.
     
  8. Jul 18, 2019 #8

    BeerCat

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    I brewed mine on the 1st of March. What is it like young? I thought i might bottle a few and put the rest in dj's once i manage to clean them.
     
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  9. Jul 18, 2019 #9

    strange-steve

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    No idea what it's like young tbh. I'd imagine the flavours would be less complex, perhaps lacking the acetic character that comes with age and oxygen exposure.
     
  10. Jul 18, 2019 #10

    BeerCat

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    So by racking it i can increase acidity?
     
  11. Jul 18, 2019 #11

    strange-steve

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    Not necessarily increase the acidity but potentially change the type of acidity. Acetic acid (vinegar) is produced by acetobacter in the presence of oxygen, which is generally undesirable but in a flanders red a little is wanted. Too much is unpleasant but just a little gives it a lovely fruity, mouthwatering quality which reminds me of something like balsamic vinegar and cranberries, delicious.
     
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  12. Jul 18, 2019 #12

    BeerCat

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    Are you doing the full fermentation in your glass DJ? Mine took a while to stop bubbling and had a heavy krausen that lasted about 7 days from day7. Hope you don't get a blowover.
     
  13. Jul 18, 2019 #13

    Clint

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    Is this like the GH that takes "years"?
     
  14. Jul 18, 2019 #14

    strange-steve

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    Yeah I won't be moving it till bottling day. I was a bit worried about the head space in the carboy so I've fitted a blow off tube just in case.
    I don't have the GH book so I don't know, but could well be. About a year according to Jamil in Brewing Classic Styles.
     
  15. Jul 18, 2019 #15

    Clint

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    Thanks...iirc I think a year comes into it!
     
  16. Jul 20, 2019 #16

    matt76

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    Yes it is: "Ready to drink = 1+ years" ashock1
     
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  17. Jul 20, 2019 #17

    strange-steve

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    Well this has actually stopped bubbling already, only 3 days in and the krausen has mostly dropped. Not sure if that's normal or not.
     
  18. Jul 20, 2019 #18

    Llamaman

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    I think in Rodenbach Grand Cru the old ale in the blend is aged 3 years in barrel.
     
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  19. Jul 20, 2019 #19

    strange-steve

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    As the famous sign at Cantillon says, "time does not respect what is done without it".
     
  20. Jul 20, 2019 #20

    the baron

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    It'll come up on Facebook memories in 1 years time Steve so you know it will be ready to drink then if you have forgotten about it lol
     
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