Recipe - Stupid Sexy Flanders

[nigel_c]

Brewed a batch today that will become a Flanders red.

Batch size 21L
1.060
14 IBU

4.00 Kg pale malt
1.00 Kg Vienna malt
1.00 Kg corn
0.50 Kg Caramunich
0.30 Kg Special B

10g Magnum to 14IBU

The corn was crushed and soaked with 500g of vienna @ 70c for aprox 20 mins. This was then boiled for 15 mins before adding to the main mash.
Brewday as normal from then on.

I pitched WLP500 and will let ferment for the next 5 or 6 days till OG is around 1.020.
Will transfer to secondary and pitch WLP 650 Brett B. This will ferment for 5 weeks before WLP 655 Belgian sour mix is added. This will let  the brett develop before the 655 drops the ph too low for it to do its thing.
After that its just time.
Forget about it for a year if i can.

[ColmR]

Nice one Nigel. What will you keep it in for the year? A glass carboy?

[nigel_c]

Yeah it'll be going into a carboy.

[lordstilton]

Nigel.. Where did you get the corn?

[imark]

Try an Asian market. They stock corn starch. Will save you having to pre cook.

[lordstilton]

nice one

[nigel_c]

Slight update here. Last week i boiled up about 2L water with about 100g of sugar, cooled and threw in about 250g of malt. I did this to get a nice starter of lactobacillus  which i added to the carboy today. I got about 200 ml of good clear (ish) wort which had a nice pellicle formed on the top. I had a sample and its deliciously sour. Very Rodenbach like already. Looking forward to seeing what it does to the main batch over the next few weeks.
I'll post pics as the pellicle forms.

[Jacob]

Any chance of a small sample for tomorrow metup?

Sent from my GT-I9300 using Tapatalk

[nigel_c]

Its only about 4 weeks or so in. I've only tasted a sample of the lacto grains I added today. I'll give it a month or 2 before pulling a sample.

[nigel_c]

Bit of an update on this.
Took a sample the other day and is very nice. Sharp bite to it. Nice amount of sourness.
Now comes the fun bit.

I ordered some dried sour cherries online (I kg for about €20  ) and plan on racking 2 x demi onto about 300g or cherries.

1 onto 500g of raspberries and the rest just going to keep as is. Might even oak one and keep the other plain. I read of someone adding elderflower which I think could be very interesting as well.

I plan on brewing another and racking straight onto the bug cake of this batch to keep a constant supply going.

Bottle in another few months and store out of sight for as long as possible.