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Flemish red/sour brown recipe

Discussion in 'Homebrewing' started by atomeyes, Nov 22, 2012.

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  1. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    gentlemen (and ladies),

    I have some ECY 002 Flemish ale yeast that's begging for a brewing. I was going to brew a flemish red/sour/oude bruin. i was looking for inspiration for recipes and was thinking of doing one of the simple brews from "Radical Brewing"

    Pilsner 70%
    caraVienna 10%
    caraMunich 10%
    maize 10%

    seems like it would produce a simple, clean beer without anything overly complex happening w/the grains, but with the yeast doing all the talking.
    i was also looking at what oldSock was doing with some of his brews and his malt bills are rocking all over the place. intense!

    so any recipe ideas for my first attempt at a Flemish brew?
     
    #1 atomeyes, Nov 22, 2012
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Getting ready to brew a Flanders Red myself, but am thinking about using flaked wheat instead of corn for the long-term post-SC fermentation phase. Not as traditional I suppose, but corn is not my favorite adjunct.
     
    #2 GreenKrusty101, Nov 22, 2012
  3. malweth

    malweth Initiate (0) Aug 19, 2007 Rhode Island

    I used the recipe from BCS here:
    http://whitewoodbrewery.us/2012/11/05/oud-reynaert-rood-a-flanders-red-ale/

    It was very, very recently done, though - so I have no idea how it will come out. The beer tasted good at racking, though - just not at all sour yet. Supposedly JZ uses a complex recipe with lots of unfermentable sugars to give the bugs something to work on - but you can't call it traditional.
     
    #3 malweth, Nov 22, 2012
  4. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    intersting recipe.
    not sure why the dude racked to a 2nd carboy. if you're using a bug mix like he is, i assume you can set it and forget it.
     
    #4 atomeyes, Nov 22, 2012
  5. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Flanders Reds are traditionally racked off yeast while Gueze / Lambics are kept on the yeast.
     
    #5 kjyost, Nov 22, 2012
  6. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    I tend to base my sour reds on a decent amount of Vienna and Munich, some darker crystal (Special B, C120 etc.) usually goes in too.
     
    #6 OldSock, Nov 22, 2012
  7. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    trying to work that logic through my head.
    by racking off, i assume that the funky bugs would still be in the wort 2 weeks after fermentation starts, correct?
    and by keeping on the yeast, you'll end up with more depth of flavour, would you not?
    both fermentations should go for 1 year. correct?
     
    #7 atomeyes, Nov 22, 2012
  8. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Yes. Apparently the dead yeast in a Lambic contributes to its distinctive flavour through nutrients and autolysis. In the Flanders the yeast & bugs that are in the wort /unfinshed beer after racking keep working, but without the cake upon which to feast.
     
    #8 kjyost, Nov 22, 2012
  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,623) Jun 8, 2005 Michigan
    Pooh-Bah

    The bugs and critters in the Lambic use the dead yeast for nutrients. Flanders Red has a different bug and critter population IIRC.
     
    #9 hopfenunmaltz, Nov 22, 2012
  10. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    so if I'm using the ECY Flemish ale yeast, i should still rack off?
     
    #10 atomeyes, Nov 22, 2012
  11. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,623) Jun 8, 2005 Michigan
    Pooh-Bah

    Not familiar with that one, but I would think so.
     
    #11 hopfenunmaltz, Nov 22, 2012
  12. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i sent a msg to the ECY dudes. they also recommend racking off to secondary. so i'll listen to all of you.

    but hey, hearing a recipe or 4 would also be nice as well.
     
    #12 atomeyes, Nov 22, 2012
  13. freyguy10

    freyguy10 Initiate (0) Jan 16, 2011 New York

    i would use some wheat malt or corn sugar to give it some dryness , maybe even acidulated malt to lower the ph, and help with the tartness
     
    #13 freyguy10, Nov 23, 2012
  14. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    What did you end up going with? Doing some similar this week.
     
    #14 jlordi12, Sep 9, 2013
  15. jbakajust1

    jbakajust1 Pooh-Bah (2,540) Aug 25, 2009 Oregon
    Pooh-Bah

    I have a recipe that I am about to brew next month that is 21% each Pils/Munich/Vienna, 16% Flaked Corn, 9% CaraBohemia, 9% CaraMunich 40L, and 4% CarAroma. Haven't brewed it yet, but I am fairly confident it will turn out to be great. I am doing an 8.5 gallon batch @ 1.082, splitting to 5.25 gallons straight, and 3.25 gallons topped off with 2 gallons water to drop it to 1.051 for a 10% and a 6% ABV version. Will hit it with lots of bugs from my current HB sours and some commercial stuff. Going to build a starter from a sour drinking session for the batches pitched along side some Brett slurries and a Belgian yeast. I am adding some bourbon soaked and rum soaked oak to them as well. I like a little more oak character in my sours as well as a twist of spirit.
     
    #15 jbakajust1, Sep 9, 2013
  16. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)


    if only i could figure out how to copy and paste the beersmith ingredient list...

    want me to email you the file?
     
    #16 atomeyes, Sep 10, 2013
  17. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California


    Save it as a plain text report from beersmith and copy and paste it directly in. Not very hard if you know how to click and copy and paste.
     
    #17 barfdiggs, Sep 10, 2013
  18. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    How do you guys go about oaking a Flanders red? Wait until a few months into secondary, or add a very small amount for the full year or so of secondary?
     
    #18 axeman9182, Sep 11, 2013
  19. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    I like longer exposure with less oak. Lots of oak for a short time tends to make a beer that tastes like lumber. Extended aging brings out the subtler flavors, e.g., spicy/vanilla etc. Around 1 oz of cubes, boiled or steamed for a few minutes first is about right for 5 gallons of Flemish red. You can always add more later if you want.
     
    #19 OldSock, Sep 11, 2013
  20. MRsojourner

    MRsojourner Pundit (839) Dec 28, 2011 Massachusetts

    i just added one whole stave to a saison from a five gallon barrel that was reportedly used for bourbon but i didnt get that at all. any idea as to how long i should leave the stave in there. i also added brett nano to get the fg down.
     
    #20 MRsojourner, Sep 11, 2013
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