DewBrew Flanders Red
DewBrew Flanders Red
(5-gallons/19 L, all-grain)
OG = 1.056 FG = 1.011
IBU = 12 SRM = 12 ABV = 5.9%
Ingredients
6 lb. 10 oz. (3.0 kg) 2-row malt
2 lb. 6 oz. (1.1 kg) Vienna malt
2 lb. 6 oz. (1.1 kg) flaked maize
0.5 lb. (0.23 kg) special B malt
3.3 AAU Fuggles hops (60 mins) (0.73 oz./21 g fo 4.5% alpha acids)
Wyeast 3763 (Roeselare Blend)
Step by Step
Step mash with a rest at 122 °F (55 °C) for 20 minutes, a rest at 145 °F (63 °C) for 40 minutes and a saccharification rest at 162 °F (72 °C) for 40 minutes. Sparge with 168 °F (76 °C) water for an hour. Boil wort for 90 minutes, adding hops for final 60 minutes of boil.
Pitch the yeast and bacteria pack straight into the cooled wort (no starter). Ferment in a plastic bucket for 27 days at 70 °F (21 °C), then transfer to another plastic bucket and condition beer at 70 °F (21 °C) for 5.5 months. Keg beer.
Written by Dan and Joelle Dewberry
Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus Pizza Port Le Woody. Formulated with help from professional brewers in America and Belgium that have experience with this style, this is an acid ale in all its glory.