Friday, April 6, 2012

Ruby (Batch 01): Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was the first batch of Flanders Red/Brown that I've done.  Once it was toward the end of fermentation, it spent some time in a 3-gallon whiskey barrel.  That allowed it to pick up acidity faster, and even though it was the second use of the barrel, the beer picked up some nice whiskey notes.

The recipe for the full batch is as follows:

Batch Number: 35
Brew Date: April 6, 2012
Keg Date: October 14, 2012
Batch Size: 5 Gallon
OG: 1.060 (estimate); 1.056 (measured)
FG: 1.004 (estimate)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 16.1
ABV: 6.8%
SRM: 15.0

Mash: Single infusion at 155*F for 60 minutes

Boil: 60 minute


9lb 0oz Pilsner Malt
1lb 0oz Munich Malt
0lb 8oz Aromatic Malt
0lb 8oz CaraMunich Malt
0lb 8oz Special B
0lb 8oz Wheat, Flaked

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.


1.0oz East Kent Goldings (pellet, 4.5 AAU) at 60 minutes


Yeast Nutrient


Wyeast Roeselare (WY3763)


Roeselare package was manufactured January 3, 2012. It popped when I hit the smackpack, so I drained the contents into a sanitized measuring cup with foil on top.

Mashed at 155 F for 60 minutes. Did a single-step batch sparge without stirring and collected 7.5 gallons of 1.048 wort for 83% efficiency.

OG is 1.056. Tried siphoning to the carboy after whirlpooling, but ended up with too little beer. Tried to pour through a thin strainer, but still ended up with quite a bit of trub in the fermenter. Will need to transfer to second. Should do so along with red-wine oak cubes from Saison Lambicus.

Gave pure oxygen for 30 seconds and pitched Roeselare blend.

07.04.2012: I transferred 3 gallons of this to the whiskey barrel that previously held Batch 003 -- Kukulcan Imperial Stout. The two remaining gallons were transferred to two separate one-gallon jugs.

07.18.2012: I added approximately 5-6 grams of red-wine-soaked lambic oak cubes to one of the single-gallon portions. This was 4 cubes. I plan to eventually blend the base portion with wine and whiskey portions. I also have one gallon of Monnik Six soured with currants to add to the blend.

LATER: The single-gallon portions had airlock issues and ended up being too acetic, so were dumped.

No comments:

Post a Comment