Next Barrel Recipe - Flanders Red

[Dr Jacoby]

Flanders Red

OG: 1.050
SRM: 13.6
IBU: 4
Boil Time: 120 Minutes

Grain

Munich I: 48%
Raw Wheat: 20% (torrified or flaked wheat can be substituted in if necessary)
Carahell: 9%
Caravienne or Carared: 9%
Aromatic (not Weyermann's cara-aroma malt, which is too dark): 9%
Special B: 3%
Barley/rice hulls: 2% (optional - the raw wheat can cause problems in the mash. You know your own system best though)

Hops
Hallertauer Mittlefrueh @60 minutes - 4 IBUs

The hop addition is deliberately small so as not to reduce the potential for the lacto to produce acidity. You can use pretty much any weak hop variety (a good excuse to use old ones) but try not to use anything that's too high in alpha acids. We want the hops to keep the beer from spoiling but not hinder the lacto.

Bugs
- Flemish Ale Blend (WLP665) This is a mixed culture that contains sach, lacto, brett and pedio. 
- Also add a mix of dregs - I used Cantillon Kriek & Oud Beersel Geuze
- In the barrel we can add some extra pediococcus damnosus to help give a more rounded sourness
     
Mash Schedule:

The raw wheat needs to be gelatinised before being added to the mash (see below under 'process').

- 50C for 10 minutes
- 63C for 30 minutes
- 70C for 30 minutes
- 77C for 10 minutes

Or if you can only do single infusion: 68C for 90 minutes

Water Treatment:
Chloride: 120ppm
Sulphate: 80ppm
I used lactic acid to control mash pH. 

Process

Ferment at 19C. No need for a starter.  Through the flemish ale mix and dregs straight in.

You'll need to gelatinise the raw wheat before adding it to the mash. After milling it (it can be difficult to mill - you'll need to use a narrow gauge) put it in a pot with 5 or 6 litres of water. Rest it at 45C for 15 minutes, then raised to 62C for 10 minutes then drew off 2 litres and keep this aside - this starchy liquid can be added to the main mash once the dextrin step (70C) is finished so that the starches will be available for the bugs during fermentation. The remaining grain and liquid in the pot can now be boiled for 15 minutes, to be added to the main mash at end of the saccarification rest at 63C.

If you're doing a single infusion mash, add the 2 litres of starchy wort at the very end of the mash, and add the boiled portion half way through the main mash (you may need to cool the boiled bit down a bit so it doesn't raise the main mash temp).

[fyodor]

Fionn - 20 l

[Jonnycheech]

Fionn-20L
Johnny-20L

[Dr Jacoby]

Fionn-20L
Johnny-20L
Peter- 20L

[beerfly]

Fionn-20L
Johnny-20L
Peter- 20L
Ronan - 20L

[Rossa]

Fionn-20L
Johnny-20L
Peter- 20L
Ronan - 20L
Rossa - 20l





Sent from my R7f using Tapatalk

[Dr Jacoby]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs

[phoenix]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean

[Beermonger]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean
Stephen - 20L (can do bugs or clean)

[nigel_c]

Torrified wheat could also be an option instead of doing the cereal mash.

[Boycott]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean
Stephen - 20L (can do bugs or clean)
Paul - 20L bugs

[Paul B]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean
Stephen - 20L (can do bugs or clean)
Paul - 20L bugs
Paul B - 20L bugs

[Dr Brown Ale]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean
Stephen - 20L (can do bugs or clean)
Paul - 20L bugs
Paul B - 20L bugs
Des - 20l clean

[markc]

Posted by: Beechlawn Brewing
« on: Today at 01:36:23 PM » Insert Quote
Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean
Stephen - 20L (can do bugs or clean)
Paul - 20L bugs
Paul B - 20L bugs
Des - 20l clean
Mark - 20l bugs

[cruiscinlan]

Fionn-20L bugs
Johnny-20L clean
Peter- 20L bugs
Ronan - 20L clean
Rossa - 20l bugs
Ciaran - 20L clean
Stephen - 20L (can do bugs or clean)
Paul - 20L bugs
Paul B - 20L bugs
Des - 20l clean
Mark - 20l bugs
Cruiscinlan - 20L?

12 x 20L=240L
Barrel is 224L/12=18.6L

By the looks of it there'll not be space for mine in this.  Can do clean/sour.  I assume the roselare blend is ok for this?