brew #040: hidden alley flanders red ale
My second exploration into sour ales! I wasn’t planning to dive in again so soon but I happened to find a pack of Wyeast Roeselare and felt inspired. My recipe is a re-edit of those from Jamil and The Mad Fermentationist. The name of this brew originates from a night in Brugge where my wife and I got lost trying to find the De Garre pub. Eventually Jenny and I did find it – down the alley pictured – and got gleefully lost again in many many pretty ales.
1/15/12 – Added oak chips (1 oz) that I soaked in water for like 2 weeks, then my berliner weisse for 2 weeks then cabernet for 2 weeks. Only a very very thin pellicle has formed; good sour aroma, thin taste but there is building acidity. Time will tell!
Ingredients
Fermentables
3 lbs 8.0 oz Pilsner (2.0 SRM) 28.0 %
3 lbs 4.0 oz Munich Malt (9.0 SRM) 26.0 %
3 lbs Vienna Malt (3.5 SRM) 24.0 %
1 lbs Wheat Malt, Bel (2.0 SRM) 8.0 %
12.0 oz Special B Malt (180.0 SRM) 6.0 %
8.0 oz Aromatic Malt (26.0 SRM) 4.0 %
8.0 oz Caramunich Malt (56.0 SRM) 4.0 %
Hops
1.75 oz Saaz [3.00 %] – Boil 75.0 min – 19.6 IBUs
1.00 oz Tettnang [4.50 %] – Hopback Filter
Misc
1 tablet of Whirlfloc
1/2 tsp Wyeast Yeast Nutrient
Yeast
Roselare Belgian Blend (Wyeast Labs #3763) – direct from pack
Bottle dregs of Cantillon Gueuze into secondary
The Brew
Soundtrack: NFL Football
Brew Beer: Had enough last night…
Stats
Batch Size: 5.0 gal
Mash: 4 gal (1.28 qt/lb) @ 154F, ~6 gal sparge @ 168F
Mash Efficiency: 70%
Water adjustment: 1 tsp gypsum, 2 tsp CaCl2, 1.25 tsp Epsom salt, 3 tsp baking soda into 10 gal Chicago water (targeting West Flanders water)
Boil Duration: 75 min
Oxygenation: 1.5 m pure O2
Original Gravity: 1.051
Final Gravity:
Est. ABV: 5.5%
IBU: 20 [Tinseth]
Color: 19 SRM
Fermentation: 66F
Carbonation:
Brewed: 11/27/11 (racked to secondary 12/4/11, gravity @ 1.017)
Kegged:
