No significant process or ingredient changes for this batch. I am doing another proper cereal mash with this batch. I may want to try flaked oats again and see if that produces results much different than the cereal mash as it would save quite a bit of time. I am hopping the batch lightly to hopefully impede the lacto which has started to get a bit to assertive in the flavor profile of both the primary yeast and Roeselare. We'll see if that works. I may have to go a bit more aggressive on the hops next time.
I haven't tasted or looked at either of the Mélange beers in months. Wasn't too impressed with the first one on transfer. Will be interested to see if the second one is any better. If not I may end this series of beer with this third batch.
I've started to accumulate a really large amount of Flanders Reds (18 5-6 gal batches if you include these two new ones). My oldest is a bit over 18 months old. I am going to start to consider how I might blend some of these beers in the relatively near future. I'm probably going to do a 5 gal plain blend and then another 5 gal blend aged on some sour cherries for a bit.
Recipe Details:
- Grain/Adjunct:
- 8 lb Maris Otter
- 6 lb Munich
- 1 lb 8 oz Aromatic Malt
- 1 lb 8 oz CaraMunich III
- 1 lb 8 oz Special B
- 1 lb 8 oz Maltodextrine
- Cereal Mash:
- 3 lb Corn Grits
- 1 lb Maris Otter
- Hops:
- 2/3 oz Fuggle (Pellet, 4.1% AA) at 60 min
- Yeast:
- Wyeast 1762 Belgian Abbey II (Third Pitch)
- 1.7.1:
- Wyeast 3763 Roeselare Ale Blend (Seventh Pitch)
- 2.3.1:
- Yeast Bay Mélange Sour Blend (Third Pitch)
- Water:
- 10 gal spring water
- 14 gal tap water
- 2 oz Calcium Chloride
- Extras:
- 2 oz of Medium Toast French Oak Cubes (in each secondary fermenter)
Process Details:
- Batch Size:
- 12 gal (Target 12 gal)
- Mash:
- Cereal Mash:
- Step 1: 115 F for 15 min
- Step 2: 150 F for 15 min
- Step 3: Boil for 30 min
- Main Mash:
- Step 1: 155 F for 10 min
- Step 2: 162 F for 50 min
- Step 3: Ramped up to 175 in 25 min
- Boil:
- 60 min
- Fermentation Temperature:
- Ambient basement temps (60 F to 70 F)
- Primary Duration:
- 1 Month with primary yeast
- 3 Month on yeast blend cakes
- Secondary Duration:
- 18 to 36 months
Results:
- OG:
- 1.055
- Efficiency:
- 68% (Not including 5 points from the Maltodextrine)
- FG:
- TBD
- Apparent Attenuation:
- TBD
- ABV:
- TBD
- 7/10/16 - Brewday - 7:00 AM to 1:00 PM
- Took my jars of yeast out of the fridge and decanted off the spent beer. Let them sit at room temperature during the brewday.
- Cereal Mash
- Added corn grits and 1 lb of Maris Otter to 4 gal of hot tap water in small pot for cereal mash. Let sit for 15 min
- Heated cereal mash to 150 F and then let sit for 15 min. It got very smooth and fluid after this step.
- Brought cereal mash to a gentle boil (to avoid overflows) and let boil for 30 min. Didn't have to stir as it was boiling rapidly enough to keep everything in suspension
- Brought 10 gal of spring water to 170 F and added all of it to the system. Ended up with 5.5 gal above the false bottom
- Milled the grain and added it, along with CaCl to the mash tun. Stirred well to eliminate doughballs
- Let sit for 10 min - temp settled in the mid 150s
- Added the cereal mash. Poured it in slowly to avoid spiking the temperature too much. Let settle for 10 min
- Cycled the RIMS at 165 F
- Mashed for 50 min
- Ramped up the RIMS temp to 185 F to get the mash to 175 F
- Heated 10 gal of tap water to 200 F for the sparge
- Fly sparged
- Started heating the kettle after collecting 3 gal
- Had the kettle to a boil after collecting 6 gal
- Added the hops once the initial hot break cleared
- Gravity at the grant was 4 brix at the end of the mash
- Collected about 14 gal (the parallel sparge and boil made it a bit difficult to tell exactly how much wort I started with)
- With a couple min left in the boil I added the Maltodextrine
- Added the wort chiller just before flameout to sanitize
- Chilled to about 80 F
- Transferred to two bucket fermenters
- Pitched the yeast and put the fermenters down it the 70 F basement
- 7/11/16 - Both beers were bubbling away by the next morning
- 7/31/16 - Pulled off yeast from the two beers into 3 jars of starter wort for the next batch
- 8/7/16 - Transferred Flanders Red 2.3.1 into the fermenter freed by 2.2.1. Measured the gravity as 1.020. The beer has a slightly estery and very malty flavor profile. No sourness in this batch unlike the last couple using this yeast cake - looks like the hops did the trick in holding back the lacto that crept its way into the mix.
- 9/25/16 - The bucket fermenter holding Flanders Red 2.3.1 broke and the contents were lost. There is a 2 in crack in the bottom center and drained out in my Mother in Law's basement. It's is a real shame. Not sure if the this was just a defective bucket or if the crack could have occurred while moving the fermenter
- 7/23/17 (1.7.1) - Status Report:
- Fruity and slightly funky aroma
- Red and a little cloudy
- Medium Sourness. Has a really nice fruity flavor. A bit of funk in the finish.
- Bold flavors with a fair bit of complexity
- 12/16/18 (1.7.1) - Status Report:
- Aroma: Earthy and leathery brett character along with some fruit. May get a bit of acetic acid from it as well
- Appearance: Dark Orange/Red and pretty clear
- Flavor: Slightly sour and very fruity. Has a slight funk in the finish along with some bready malt. Maybe a slight vinegar in the flavor as well.
- Mouthfeel: Slight prickling
- Overall: Really bold flavor in this one with really nice complexity. This one is really lovely - best of the bunch this time.
- 1/1/19 - Used 2 gal of this batch on a Spiced Flanders Red Blend
- 2/10/19 - Transferred 2 of the remaining 3.5 gal of this beer into a couple other fermenters (see notes here). Pitched a new beer onto the yeast cake (Flanders Red 1.8.1). IT will be
Lessons Learned:
- NA
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