Paul Zocco’s Flemish Red Ale

(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.015 IBU = 21 SRM = 27 ABV = 5.9%
Paul Zocco, owner of Zok’s Homebrewing Supplies, in Willimantic, Connecticut says, “I spent a day at Rodenbach inhaling a few Grand Crus, one of the world’s best Flemish Red there is. This beer recipe has won many golds in New England competitions and it made the second round in the 2005 National Homebrew Contest.”

Ingredients

7.0 lbs. (3.2 kg) 2-row pale malt
1.5 lbs. (0.68 kg) flaked maize
1.0 lb. (0.45 kg) Vienna malt
1.4 lbs. (0.64 kg) Caramunich malt
10 oz. (0.28 kg) acid malt
8 oz. (0.23 kg) wheat malt
8 oz. (0.23 kg) biscuit malt
3 oz. (85 g) chocolate malt
2 oz. (57 g) Special B malt (160 °L)
1 lb. (0.45 kg) rice hulls
2 AAU Styrian Goldings hops (60 mins) (0.5 oz./14 g of 4% alpha acids)
4.6 AAU Northern Brewer hops (30 mins) (0.5 oz./14 g of 9.1% alpha acids)
2 AAU Styrian Goldings hops (5 mins) (0.5 oz./14 g of 4% alpha acids)
Wyeast 1028 (London Ale) yeast
Wyeast 3278 (Lambic Blend) culture
Wyeast 5526 (Brettanomyces lambicus) or White Labs WLP653 (Brettanomyces lambicus) yeast
1 1/4 cup light dried malt extract (for priming)

Step by Step

Mashed at 150 °F (66 °C) for 1 hour. Sparged with 170 °F (77 °C) water until I collected 6 gallons (23 L). Boiled down to 5 gallons (19 L). Pitched both Wyeast 1028 (London ale) and Wyeast Lambic Blend at the same time. I used a 1.6-qt. (1.5-L) starter made with dried malt extract. Primary fermentation lasted 4 weeks. Secondary around 6 months. I added a package of Wyeast Brettanomyces lambicus culture to the secondary at around 6 months I left it in secondary for 2 more months Bottled it with 11/4 cup dried malt extract. Since I brewed the above Flemish Red, I’ve made 2 more, both in fermentation right now. I will not put them into secondary. I want the oxidation and yeast flavors to develop. I want to make the sour character as complex as I can. I am expecting two great Red ales, but will leave them both in fermentation for at least 2 years.