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The second of the two batches I brewed on November 10 was a Flanders Red Ale. The primary flavour profile of this type of beer is the yeast, but the grain selection adds a whole lot to the mouthfeel, colour, and aroma.<\/p>\n
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I didn’t have a heatstick to raise temperatures, so I had to add hot water at different intervals to do the job. I used the very helpful calculators at Brewer’s Friend<\/a> to help with the water volumes and temperatures. I got all my ingredients at The Vineyard<\/a>.<\/p>\n The recipe I found led me through this:<\/p>\n \nMASH<\/u>30 min @ 50\u02daC; 50 min @ 68\u02daC; 10 min @ 75.5\u02daC<\/i>5.25 lbs Canadian Superior Pilsen (1.4-1.9\u02daL) \n22 Litres; 24 IBU; Original Gravity 1.050 (potential of 6.4% ABV)<\/p><\/blockquote>\n This is a lengthy process. I will let this one ferment for 6 months to allow for the flavour to max out and allow the beautiful mix of bacteria to do its job on the beer. It is supposed to be a sour beer which I think works with the name I’ve chosen. Even the brew date works!<\/p>\n The reason I chose to make a Flanders Red is because of my enjoyment of the expensive and delicious Duchess of Bourgogne<\/a>.<\/p>\n The second of the two batches I brewed on November 10 was a Flanders Red Ale. The primary flavour profile of this type of beer is the yeast, but the grain selection adds a whole lot to the mouthfeel, colour, and aroma. I didn’t have a heatstick to raise temperatures, so I had to add … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,30],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-44","6":"format-standard","7":"has-post-thumbnail","8":"category-beer","9":"category-zr"},"_links":{"self":[{"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":0,"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/media\/863"}],"wp:attachment":[{"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zaakistan.com\/dir\/index.php\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"http:\/\/zaakistan.com\/photos\/blog8\/brew910h.jpg\")
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\n5.25 lbs Vienna Malt (3-5\u02daL)
\n1 lb Munich (6-10\u02daL)
\n0.5 lb Wheat (1.5-2.5\u02daL)
\n0.5 lb CaraRed (15.6-19.3\u02daL)
\n0.5 lb Special Aromatic (3.5-5\u02daL)
\n0.5 lb Caramel Munich (120\u02daL)
\nBOIL<\/u>90 min<\/i>
\n1 oz East Kent Goldings (5.8% alpha) – 60 min<\/i>
\nPITCH<\/u>
\nWLP008 East Coast Ale Yeast<\/a> (initial fermentation)
\nWLP655 Belgian Sour Mix<\/a> (second fermentation 6 days later<\/i>)<\/p><\/blockquote>\n![](\"http:\/\/zaakistan.com\/photos\/blog8\/brew910i.jpg\")
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