Brewed a Flanders Red today. I am aiming for a well balanced sour profile that is not to harsh.
Recipe Adapted from WildBREWS
6 Pounds Vienna Malt
2 Pounds Flaked Maze
1 Pound CaraHell
1 Pound Aromatic Malt
1 Pound CaraVienna
1/3 Pound Special "B"
|All the Grain Ready to Go|
12 IBUs of US Kent Golding
Yeast is Wyeast 3763 that has been grown up with a 500mL 1.040 DME starter
Also present are bugs from Supplication Dregs grown up in a starter
I plan on adding more bugs in the form of wood chips that are soaking in part of the 3763 starter
12 quarts water
Hold 120F 20 minutes, Added 6 quarts boiling water
Hold 145F 40 minutes, Added 9 quarts boiling water
Hold 162F 30 minutes, Added 6.5 quarts boiling water
Hold 169F 10 minutes, Mash out and sparge with 176F water
|Trying to boil off some water|
Collected ~8 gallons of water and began a monster 3 hour boil. I added 3/8 of an ounce of US Kent Goldings 6.3% Alpha Acid at 90 minutes.
Cooled and placed in 6 gallon Fermentation Bucket
1/9 Air Lock Bubbling nicely
Update: Gravity is at 1.020
Moved the beer into a 5 gallon glass carboy. Added an oak dowel that had been toasted, drilled with holes to increase the surface area, and soaked in a starter full of brett and lactic acid bacteria. Hopefully this will provide a nice home for the brett as well as add a very slight oak taste/aroma to the beer.
A pellicile has suddenly formed on top of the beer. I look at the beer at least every other day and have been disappointed to not see anything taking place. However, I looked at the beer today and a pellicile has formed almost overnight. There are also small bubbles rising in the beer now. It might be the warm temperature (outside air temp has been at 60) or maybe the microbes were just taking there sweet time.
Not sure if it is the increased air temp or what, but beer is bubbling again. It is going slowly but it is bubbling again.