Flanders Red #3

>> Saturday, November 10, 2012

I bottled Flanders Red #1 last weekend so I figured I might as well get started on another batch. The recipe for today is based on the DewBrew Flanders Red recipe from the BYO website. I made some slight modifications with the grain bill but nothing too crazy. Same as the previous two batches, this one will use Wyeast's Roeselare; I think I found the last one in town which is good, but it's a little older than I'd prefer. I saved the yeast cake from the first Flanders and I'm going to be pitching that along with the "fresh" pack of Roeselare. I suspect there isn't much if any viable sach cells in the yeast cake, but I imagine the other strains and bugs are still alive, so we'll see what happens. My expectation is this batch is likely to sour more quickly than previous batches.

3.3125 # Crisp Maris Otter
3.3125 # Weyermann Pilsner Malt
2..375 # Weyermann Vienna Malt
2.375 # Flaked Maize
0.5# Castle Special B
21 grams Aged homegrown hops (60 minutes)
Wyeast 3763 Roesalare Blend (no starter)
1.0 oz Oak cubes (French Medium Toast) soaked in a couple ounces of Cabernet Sauvignon**

**I also have the oak cubes from batch #1.  They'll be added as well but likely won't contribute any oak flavor.  They're primarily being added to help inoculate this batch with the bugs that were in batch #1.

Mash at 122F for 20 min, at 145F for 40 min, and at 162F for 40 min.  Mash out at 168F.
Boil is 90 min.  Fermentation will be done at ambient temperature in my utility room, so around 70-72F.  Normally I'd put it in my ferm chamber for a week or so then move it, but the ferm chamber currently holds an Arrogant Bastard clone.

Update 11/30/2012 - I don't know if it has something to do with the grain bill (flaked maize?) or the fact that I re-pitched the cake from Flanders #1 into this, but it seriously cloudy right now. This version is quite a bit lighter than Flanders Red's #1 and #2 so the cloudiness makes it look more orange than red. Fermentation has slowed quite a bit but there's still a layer of foam about 3/4" thick on top. It looks more like krausen than a pellicle but I suppose it could be a mix of the two. My Oud Bruin has something similar going on. I probably won't bother pulling a sample until April of 2013.

Update 1/11/2013
My beer fridge is in the utility room along with my sours, so I tend to peak in on them at least once a week. A couple weeks ago I'd noticed the krausen/pellicle had almost completely fallen and it looked like a lot of the yeast had dropped out of suspension too. The brew was looking more red and less orange. Not long after that, the krausen/pellicle rose back up along with a lot of yeast so it's back to the orange color. Here are some pics of my Oud Bruin compared to Flanders #3. They both looked very similar a couple weeks ago, but you can see here that #3 has a lot more krausen/pellicle floating on top.

Side by side comparison

Update 2/24/2013
I added 1 ounce of Cabernet soaked oak cubes today. Also the krausen has completely dropped again, even more than the Oud Bruin in the picture above. As I mentioned above, the oak cubes from batch #1 went into this brew but it was more for inoculating purposes rather than for oak flavor contribution. On a related note, I picked up another fresh pack of Roeselare yesterday as I'm planning on starting another batch within a week or so. I also ordered some hops from Hopsdirect over the weekend including some aged hops for making sours. Aged hops aren't absolutely necessary with sours, but these were cheap so I figured I might as well pick some up.
Krausen has dropped again

Update 4/6/2013
Pulled the first sample today and it's surprisingly tart given the young age. It's not as tart as #1 or #2 but it's much more tart than my Oud Bruin that's two months older than this Red. The flavor doesn't quite as complex as #1 and #2 and the color is much lighter. It's also still fairly cloudy but it should clear given more time. I'm beginning to think I might try some blending between this and the Oud Bruin. Oh, the refractometer read 9.8P today.

Update 1/7/2015
Pulled a sample today and it's come along nicely. Tartness level is very nice. There is a bit of acetic character, but I don't think it's too high. This will probably get bottled this weekend.

Update 8/9/2015
The Beehive Brew-Off wrapped up today. This beer took gold for 23B Flanders Red. Flanders Red #2 took gold last year, so I'm pretty excited #3 took it this year and I have high hopes for #4 next year.

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