NBC 2017 Cat 23B: Flanders Red Silver Medal

[sub82]

Mash - 60 mins @ 70oC

2500.0 g Vienna Malt (Weyermann) (5.9 EBC) 44.2 %
1000.0 g Pilsner (Weyermann) (3.3 EBC) 17.7 %
1000.0 g Wheat, Torrified (Thomas Fawcett) (3.9 EBC) 17.7 %
500.0 g Caraaroma (Weyermann) (350.7 EBC) 8.8 %
500.0 g Carared (Weyermann) (47.3 EBC) 8.8 %
150.0 g CHÂTEAU SPECIAL B® (300.2 EBC) 2.7 %

Boil - 120 mins

16.0 g Bobek [5.19 %] - Boil 60.0 min 9.2 IBUs

Yeast

WLP655 Belgian Sour Mix I

Notes

29/03/2015 - OG: 1.056 @ 19L

31/05/2015 - 1.014 - Rack on to 57g Medium Toast French Oak

08/01/2016 - 1.009 - Remove from Oak

18/08/2016 - 1.006 - Bottle

04/03/2017 - Pucker up! 

Pitch the dregs of any commercial or homebrew sours as you go!

[Ohnidog]

I judged that one. Amazing beer, well done!

[sub82]

I judged that one. Amazing beer, well done!

Ah cheers! Thank you!

[nigel_c]

You you happen to know what ph it finished up at?

[irish_goat]

Think me and Sandra pulled out the 2nd bottle of this afterwards in Alfie's. Was a fantastic beer. 

[sub82]

You you happen to know what ph it finished up at?

Sorry I don't but next time I open one I'll take a reading.

[sub82]

Think me and Sandra pulled out the 2nd bottle of this afterwards in Alfie's. Was a fantastic beer.

Great stuff! Glad you enjoyed it - always good to know the second bottle didn't go to waste! 

[Paul B]

Mad that it continued dropping from 1.009 after a year. How did you know when it was safe to bottle? 

[sub82]

I didn't really - it just appeared stable but the beer gushed a bit for the judges so it's probably still dropping!

[sub82]

You you happen to know what ph it finished up at?

Just took a reading of one of this batch.

Sitting at an enamel stripping pH 3.5.