Monday, November 7, 2011

Farmers Daughter Red(Flanders Red)

This will be a collaboration with Danny at  You can read the processes in the BeerSmith notes but in a nut shell we will be brewing a 12 gallon batch and splitting it.  Then using different yeast/processes to sour the beer.  This is our 1st sour attempt and to be honest I'm fired up about it.

Farmer's Daughter Red (sour) 12 Gallon
Flanders Red Ale


Type: All Grain
Date: 11/11/2011
Batch Size: 12.00 gal
Brewer: Chris Lewis
Boil Size: 13.74 gal Asst Brewer: Danny Schroeder
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Amount Item Type % or IBU
10 lbs Vienna Malt (3.5 SRM) Grain 34.48 %
9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 31.03 %
6 lbs Munich Malt (9.0 SRM) Grain 20.69 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3.45 %
1 lbs Caramunich Malt (56.0 SRM) Grain 3.45 %
1 lbs Special B Malt (180.0 SRM) Grain 3.45 %
1 lbs Wheat Malt, Dark (9.0 SRM) Grain 3.45 %
1.40 oz Goldings, East Kent [5.00 %] (60 min) Hops 9.1 IBU
2 Pkgs Belgian Sour Mix 1 (White Labs #WLP655) [Add to Secondary] Yeast-Ale
2 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale

Beer Profile
Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 7.12 % Actual Alcohol by Vol:  %
Bitterness: 9.1 IBU Calories:  cal/pint
Est Color: 15.9 SRM Color:

Mash Profile
Mash Name: My Mash Total Grain Weight: 29.00 lb
Sparge Water: 6.35 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash
Step Time Name Description Step Temp
40 min Temp Add 43.50 qt of water and heat to 154.0 F over 2 min 154.0 F
10 min Step Heat to 168.0 F over 2 min 168.0 F
40 min Sparge Add 0.00 qt of water at 170.0 F 170.0 F

Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 378.0 days
Storage Temperature: 68.0 F

This will be a 12 gallon split batch with me and Danny ( I will take 6 and he will take 6 for a net of 10 gallons total after trub loss. We will pitch Batch #1 with Cal Ale WLP001 and Batch #2 will have S-05 and WLP655 (sour) After fermentation on batch #1 will will drop a second WLP655. After 6 months we will blend together and store.
Created with BeerSmith
Update #1

Today (11/12/11) We brewed this beer,  yeast was added at 62 degree on both carboys.

Update #2

Friday night (11/18/11) I transferred the beer into another carboy for souring/aging.  The beer was at 1.030 which is a lot higher than I expected.  But sticking to the plan, I added the Brett mix from White Labs.  2 days later I have a nice layer growing as you can see below...

Update #3

As of this morning (12-4-11) the beer has cleared out and has lost its krausen.  I see some activity around the sides of the carboy, but not much that can be described as a pellical.  I am waiting for some sort of activity.  Once we have that I will take a picture and update this post.

Update #4

Today (12-13-11) I am added the Oak Cubes from my Kate the Great Russian Imperial Stout.  They were aged for about 6 months in the 14% Beer.  Before that they were soaked in Bourbon for 3 weeks.

Above is Danny's Brett 1st beer carboy.  Personally I love the red color on the bottom picture.

Update #5

Today, 12-31-11 this is the current state of the Flanders Red, nice and pelically  (Don't even know if that is a word)

Update #6

The beer is starting to get really good and sick.  The pellical is looking great. 

Update #7

Last night I racked the beer into another keg to put the next generation of Flanders Red in.  rightfully named Farmers Bitch. The beer will stay under a blanket of Co2 until I blend with Jeff and Danny.

What is left of the pellical

A wonderful red color

A stray Oak Cube left over after racking

No comments:

Post a Comment

Thanks for Commenting, Prost!