As requested, here is the recipe for my Flanders Red Ale. Make sure you read the fermentation notes at the end. Flanders Red Ale (BOS) A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 20-E Lambic & Belgian Sour Ale, Flanders Red Ale Min OG: 1.042 Max OG: 1.060 Min IBU: 14 Max IBU: 25 Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 14.00 Anticipated OG: 1.059 Plato: 14.58 Anticipated SRM: 14.2 Anticipated IBU: 15.6 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 15.00 Percent Per Hour Pre-Boil Wort Size: 7.74 Gal Pre-Boil Gravity: 1.046 SG 11.43 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 32.1 4.50 lbs. Pilsener Germany 1.038 2 32.1 4.50 lbs. Vienna Malt America 1.035 4 3.6 0.50 lbs. Aromatic Malt Belgium 1.036 25 21.4 3.00 lbs. Munich Malt Germany 1.037 8 3.6 0.50 lbs. CaraMunich Malt Belgium 1.033 75 3.6 0.50 lbs. Special B Malt Belgian 1.030 120 3.6 0.50 lbs. Wheat Malt Germany 1.039 2 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.70 oz. Goldings - E.K. Pellet 5.70 15.6 60 min. Yeast ----- White Labs WLP001 California Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 14.00 Water Qts: 18.20 - Before Additional Infusions Water Gal: 4.55 - Before Additional Infusions Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions Saccharification Rest Temp : 154 Time: 60 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 60 Total Mash Volume Gal: 5.67 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notice that the yeast is CA ale? How in the world then do you get the funky, sour flavors of this style? 1) Ferment the beer cold, around 65F, trying to leave some residual sugar, around 1.015 to 1.020. 2) Rack the beer off the yeast into a clean, plastic bucket with lid and airlock. Pitch Wyeast Roselare (just smack it and toss it, don't wait for it to swell). 3) Keep it around 65F to70F for six months, until the pellicle forms and drops.