Monthly Archives: June 2013


OK – so here’s the deal – I am looking to finally brew a sour.  This is my wife’s favorite style of beer, and she’s been after me ever since the start of TCB to brew one for here.  So after many hours or research on line, reading books, and listening to podcast, I have finally decided to stop procrastinating and actually start looking into how to make a sour beer.  The style of choice – Flanders Red.  I’m using a base of Munich and Pale, with a little Caramunich, Aromatic, and a touch of Special B thrown in.  Hops are gonna be Saaz and Fuggles to about 20 IBUs.  I may back that down to 15-18.  I’ve got a Belgian Ale yeast (WLP575) that I was going to use for a my last Dubbel, but opted to hold onto it for this Flanders.  Mash will be pretty straight forward ~ 148° F for 75 minutes, mash out and batch sparge.   Then into the primary for a week…and then the fun begins…

For bugs, I haven’t fully decided.  I’ve seen three different types of brett, plus pedio and lacto.  I’ve also heard of just adding a commercial sour beer or two and let those bugs do the work.  Any recommendations?

Also, looking to add some oak and cherries if I can find them.  Should be a fun experiment, even though it will be a few months before we know if it worked.

Be good and brew adventurous.



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In Bruges Dubbel

Recipe by: Taft Canyon Brewers

5.25 lbs Belgian Pale Malt
5 lbs Belgian Pilsner
1 lbs Caramunich Malt
0.5 lbs Special B Malt

1.5 oz Hallertaure Whole Leaf 3.3%AA (60 minutes)
1 oz Hallertaure Whole Leaf 3.3%AA (20 Minutes)

Yeast: Trappist (WLP500)

0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup D-45 (10 Minutes)
0.25 tsp Yeast Nutrient

Mash Steps:

75 minutes at 146 degrees (16 quarts)
Batch sparge at 160 degrees (17 quarts)

Fermentation Temperature: 64 F


Original Gravity: 1.052
Potential ABV: 7.00%
IBUs: 19.6
Gravity at Rack:
Final Gravity: 1.008
Final ABV: 6.00%

Notes: Grain volume adjusted for Brew House Efficiency of 70%.

Brewed: May 19, 2013
Racked: May 25, 2013
Bottled: June 2, 2013

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Filed under Beer Recipes, Belgian Dubbel, Making Beer

Ned’s Flanders Red Ale

Recipe by: Taft Canyon Brewers

4.5 lbs Munich Malt
4 lbs Pale Ale
0.75 lbs Caramunich Malt
0.5 lbs Aromatic Malt
0.5 lbs Flaked Maize
0.5 lbs Pale Wheat
0.25 lbs Special B Malt

1.0 oz Hallertauer Mittelfrueh Leaf 3.3%AA (60 Minutes)
0.5 oz Saaz Pellet 3.2%AA (20 Minutes)
.05 oz Saaz Leaf 2.4%AA (20 Minutes)

Yeast: Belgian (WLP575)

0.25 tsp Yeast Nutrient
Flemish Ale Blend (WLP#665) in Secondary
Oak in Secondary (blend of American and French)
Mash Steps:
75 minutes at 152 degrees (15.25 quarts)
Mash out @ boiling (8.8 quarts)
Batch sparge at 160 degrees (10 quarts)

Fermentation Temperature: 68 F

Made a couple changes since the last post.  Main one – added wheat and maize to the grain bill.  Not sure how I missed this on the first round. Wasn’t if using wheat or corn would be best.  Corn is more traditional, but wheat sounds like it works better with White Labs’ bugs.  So, at the sound advice of Hops and Berries, I just split the amount among both of them.  Mash temp was a little higher than I wanted, but it may add a little sweetness that I was missing.  Now, a week in the primary, and then into the secondary with a blend of American and French oak and a blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus.  For the oak, I am going to make a tea, and then only add the chips.

Original Gravity: 1.049
Potential ABV: 5.80%
IBUs: 15.8
Gravity at Rack: TBD
Final Gravity: TBD
Final ABV: TBD

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

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Filed under Beer Recipes, Making Beer