Flanders Red Ale Sour Recipe Advice plz

[lswhi3]

Heya,

So I'm going to have a crack at my first sour. I'm planning on following the recipe proposed in the Beer and Brewer magazine, but I'd like to get it super close to Rodenbach Grand Cru, which is also a flanders red sour.

OG: 1045
FG: 1008
ABV 4.8%
IBU 8.6
21L

3.6kg pilsner
500g crystal 60
450g munich
200g raw wheat
10g moteuka
30g american oak chips soaked in pinot noir for secondary
us05 for fermentation
wyeast 3278 for belgian lambic blend for secondary and aging
6-24 months aging in glass carboy

 

[Grainer]

This is missing the Vienna base .. Most Flanders have a strong vienna base from what I was aware..get rid of half the pilsner and replace with Vienna..also 4.8 is probably on the low side..usually its about 6%

Grand Cru /Flanders red use a noble hop like EKG

Caramunich II tends to be a good addition as well for good colour and taste

Im doing a 100L latch son of this and going for the Roselie Blend with another yeast to level out the sourness

Good luck

 

[lswhi3]

Any suggestion for the caramunich addition? And should I just cut the pils out?

 

[Grainer]

keep the pils ..

go for

1.7kg Pils
1.7kg Vienna
get rid of the crystal
Xg Wheat malt
Xg Caramunich Malt
Xg Special B
Xg Aromatic
30g EKG

Thats what If be looking for in this recipe..