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%.


1 Comment

Filed under Beer Recipes, Making Beer

One response to “Ned’s Flanders Red Ale

  1. Pingback: Okilly-dokilly | Taft Canyon Brewers

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