Cedar Rapids Brewing Society

I am tentatively planning to start a batch of Flanders Red Ale Sunday afternoon. I will probably start up around 1 pm. I will post later to confirm one way or the other.

Cool, is the basic difference that you just mash super high, or use lots of unmalted wheat, for lots of dextrins for the non-sach to eat over the next year of secondary?
In which order and at what times do you add your various organisms?

(Reminds me that I picked up a RR Consecration kit that i need to get going also)

andrewmaixner wrote:Cool, is the basic difference that you just mash super high, or use lots of unmalted wheat, for lots of dextrins for the non-sach to eat over the next year of secondary?
In which order and at what times do you add your various organisms?

(Reminds me that I picked up a RR Consecration kit that i need to get going also)

The golden ale that I got to turn sour was just Pils, Vienna, and Munich malts with some Belgian candy sugar. I used the Roselare yeast and just waited.

The BJCP info on Flanders Red is: "A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize". I am going with Pale, Vienna, Munich Light, Cara-45, and Special B. No other adjuncts. Should be about 6 1/2 to 7 ABV. I will just pitch Roselare again and see what happens.

I will rack onto some medium toast french oak cubes coming out of the primary.

I plan to start 3 or 4 batches each of Blonde Sour and Flanders Red this fall. I have no problem letting stuff sit around for 3 or 4 years to see what develops.

Do those need to be lagered (i.e. using Pils, Munich, or Vienna)?

wyzzyrdd wrote:

andrewmaixner wrote:Cool, is the basic difference that you just mash super high, or use lots of unmalted wheat, for lots of dextrins for the non-sach to eat over the next year of secondary?
In which order and at what times do you add your various organisms?

(Reminds me that I picked up a RR Consecration kit that i need to get going also)

The golden ale that I got to turn sour was just Pils, Vienna, and Munich malts with some Belgian candy sugar. I used the Roselare yeast and just waited.

The BJCP info on Flanders Red is: "A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize". I am going with Pale, Vienna, Munich Light, Cara-45, and Special B. No other adjuncts. Should be about 6 1/2 to 7 ABV. I will just pitch Roselare again and see what happens.

I will rack onto some medium toast french oak cubes coming out of the primary.

I plan to start 3 or 4 batches each of Blonde Sour and Flanders Red this fall. I have no problem letting stuff sit around for 3 or 4 years to see what develops.

As far as I know, Lambics, Oud Bruins, and Flanders Red Ales are not lagered.

wyzzyrdd wrote:As far as I know, Lambics, Oud Bruins, and Flanders Red Ales are not lagered.

Correct. Never heard of a need to lager. You want them warm enough to promote growth and health of the bugs.

I have heard of taking a lager and souring it though. One of New Belgium's main sours for blending in beers starts life as a lager.

Matt F wrote:I have heard of taking a lager and souring it though. One of New Belgium's main sours for blending in beers starts life as a lager.

Interesting. Thanks for the information.

At any rate, I have no intention of lagering. I have shelf space to hold a couple dozen carboys in my cellar. The temperature ranges from 60-62 in late spring (depending on how cold the winter was) to about 70 in late fall. So I can easily age 6 to 8 carboys of sour, but I can't lager that much product.

I am with you. When I make a sour I just want to make a traditional sour ale. Takes more time but I am not in a hurry.