Flanders Red

[Yob]

dont know if it's uncool to post another "internet" recipe.... h34r:

I stumbeled over this and was disturbed and confused by the temperature notes at the bottom of the recipe

Quote "20'C until fermentation slows, then raise to approx. 27'C for around 3 months" ...

is that to make it sour? just can t get my head around some of these Belgium beers at all.. is an intersting read though.. its a hell of a water profile too :huh:

http://www.forum.realbeer.co.nz/profiles/b...red-the-brewday

 

[brettprevans]

i assume its to provide a nice warm envrio for the bugs to go nuts and for the yeast to throw some easters etc. completely unneccesary i would have thought. Maple and my funnk with roselare yeast didnt need temps that high.

the grain bill looks a little overworked also IMO. and yeah so does the water treatment. I can see you needing all that

 

[KillerRx4]

A Flanders Red I brewed a couple of years ago has been a consistent medal winner in comps entered. It was primary fermented 7 days @ 18C. Racked into HDPE cube onto some oak chips & stashed in a room corner under a blanket for 14 months.

I expect it saw temps ranging from 5C to 40C.