Flanders Red Brewday


Flanders Red First Runnings

Today I both broke in my new mash tun (Coleman cooler) and made my first sour red.  It was a Flanders Red recipe straight out of Jamil’s book.  I decided to try to get the most souring as I could so I did not first ferment with a neutral ale yeast, but pitched the Wyeast Roeselare 3763 immediately.
A brewday for a sour beer goes exactly the same for any other beer.  The difference is just what you pitch to kick things off.


I purchased a 52 quart Coleman Cooler off of craigslist for $5.  Of course the conversion (adding the valve and filtering type mechanism) cost much more than that.  Better than paying full price for it.  Likely save $20-$25 on the deal.
I ended up the brew day with 66% efficiency, and with this much grain I ‘felt’ like I didn’t get a very good rinse of the grain.
When I start crushing my own grain (I already have a corona mill) I will try to get a finer crush and see if that improves things as well.
Well, below is the recipe, and I look forward to tasting this in the next year or so.

Red Rogue
Flanders Red Ale

Recipe Specs
Batch Size (G):           5.5
Total Grain (lb):         13.500
Total Hops (oz):          0.80
Original Gravity (OG):    1.060  (°P): 14.7
Final Gravity (FG):       1.008  (°P): 2.1
Alcohol by Volume (ABV):  6.76 %
Colour (SRM):             15.3   (EBC): 30.1
Bitterness (IBU):         16.9   (Average)
Brewhouse Efficiency (%): 66
Boil Time (Minutes):      90

Grain Bill
5.250 lb Pilsner (38.89%)
5.250 lb Vienna (38.89%)
1.000 lb Munich I (7.41%)
0.500 lb Aromatic Malt (3.7%)
0.500 lb Caramunich II (3.7%)
0.500 lb Special-B (3.7%)
0.500 lb Wheat Malt (3.7%)

Hop Bill
0.80 oz East Kent Golding Pellet (5.9% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)

Misc Bill

Single step Infusion at 150°F for 60 Minutes.
Fermented at 62°F with Wyeast 3763 – Roselare Blend

First running 15B
Second runnings 8B
Preboil 12B
Postboil 5.5 gallons 15B

Cooled to 70F and pitched one smack pack of wyeast roselare with NO starter.

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