Recipe: Flanders Solera Blend
Brewer: Mark Heise
Style: Flanders Red
Silver Medal Sour Ale winner at the 2nd round of the 2010 National Homebrew Competition
Recipe Specs
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Batch Size: 5.50 gal
Boil Size: 8.00 gal
Estimated OG: 1.060 SG
Estimated Color: 17 SRM
Estimated IBU: 20 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
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6.50 lb Prairie Malt
2.25 lb Crystal Malt 40L
2.20 lb Flaked Corn
1.00 lb Honey Malt
0.15 lb Chocolate Malt
0.25 oz Galena @ 60 min
0.75 oz Williamette @ 15 min
Mash for 45 minutes at 156F
Yeast - Wyeast 3763 Roeselare (no starter)
Notes:
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- You need to brew multiple batches of this recipe over multiple years, and then blend the results. I brew a new batch once per year, and let it age for a year. I then combine this to the existing, older blend; bottle half, and put the rest away until next year.
- Pitch the Roeselare into primary. There may not be noticable fermentation activity for 48-72 hours, don't worry.
- When primary fermentation subsides, transfer to a Better Bottle with 1oz French Medium Toast Cubes, then put away in a dark corner where the temps stay around 18C.
- Reuse Roeselare yeast in subsequent batches, this will increase sourness and complexity. Also add dregs of commercial sour beers to secondary.
You may even get a beautiful pellicle like this:
