Bloody Flandrians 3


How happy was I. From my small little pot trying to increase the beer volume by adding water to my 13 liters of wort to a descent sized pot. This is a 35 liter pot so I can do the whole boil in there now without adding water. This batch I needless to say didn’t do that as I had already pre-ordered the grain so didn’t want to start messing around. Also need to dial in the setup with BeerSmith. This is my first attempt at a long term funky beer project, getting a Flanders Red under my belt. Should be ready at about the end of the year. Don’t really want to mess around with it too much. I’ll just let it sit and put a reminder to myself come October or November to start taking a peek. Below you can see the brew in a bag setup I have that works like a charm. Cooler with bag attached from the outside. This keeps the temperature pretty stable, I loose about 4-5℃ over a 90 minute mash.

Style: Flanders Red Ale (23 B)
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 11.8 IBUs
Est Color: 14.0 SRM
BIAB

Ingredients
Amt Name Type # %/IBU
2.40 kg Vienna Malt (3.5 SRM) Grain 1 44.9 %
1.10 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 2 20.6 %
0.90 kg Wheat, Flaked (1.6 SRM) Grain 3 16.8 %
0.40 kg Aromatic Malt (26.0 SRM) Grain 4 7.5 %
0.40 kg Caravienne Malt (22.0 SRM) Grain 5 7.5 %
0.15 kg Special B Malt (180.0 SRM) Grain 6 2.8 %
21.00 g Hallertauer [4.80 %] – Boil 60.0 min Hop 7 11.8 IBUs
1.0 pkg Brettanomyces Claussenii (White Labs #WLP645) [50.28 ml] [Add to Secondary] Yeast 8

Boil
Malt Process (Saturday Night)

  1.  Filled pot with 20 liters of water and added 1t of Lactic acid, 1t Citric Acid and 1 Campden tablet
  2. Waited till temp came down to 80℃ and then poured into mash tun along with grains
    • Temperature 70℃
    • 5.2 pH
  3. Mashed out after 90 minutes and started the to bring to a boil
    • Temperature 66℃
    • 5.1 pH
    • 15.5 liters
    • Pre-boil gravity 1.064 SG
  4. 60 minute boil with hop additions
    • 60 minutes: 21g Hallertauer [4.80 %] 
    • 10 minutes: Irish Moss
  5. Removed from heat @22:10 and cooled using 1.5 liter frozen plastic soda bottles.
  6. Temperature 40℃ @- and pitched lacto and Brett C
    • Original Gravity: 1.062 SG
    • 4.9 pH

Into the Fermentor
Fermentation

  1. 01/03/16: 17.5 liters of wort into Better Bottle
    • 11 liters wort
    • 2 liter starter
    • 5 liters of cold water.

Notes

  1. Need to sort out my cooling system. I have a new pump so just need to get things sorted

Updates

  • 01/03/16: So planning a Solera using 3 fermentors and this will become the first of those.
  • 29/06/16: I love brewing as you’re always learning. My problem is I learn the hard way by brewing first and then doing some kind of research. I could cut down so many issues by skipping the whole hard learning process. I was brewing a Flanders Red here but using only Brett-B means this was basically just a 100% Brett beer at best and should have pitched Roselare or something like that.  Sure with the years this will develop into something a bit more complex though.

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