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.
Flanders Red Ale
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
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%)
0.80 oz East Kent Golding Pellet (5.9% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
Single step Infusion at 150°F for 60 Minutes.
Fermented at 62°F with Wyeast 3763 – Roselare Blend
First running 15B
Second runnings 8B
Postboil 5.5 gallons 15B
Cooled to 70F and pitched one smack pack of wyeast roselare with NO starter.