Wednesday, April 18, 2012

Farmer's Bitch

Farmer's Bitch's 1st run off

Last year I brewed up my 1st attempt at a Flanders Red named Farmer Daughter with a good friend and fellow brewer Danny over at DeeperRootsBrewing.  It was a 10 gallon batch that we split into 2 five gallon carboys and fermented differently.  For this second batch we are going to each brew a different recipe and blend together when the time is right.  This is fast becoming my personal favorite style of beer and I am on a personal quest to pinpoint this style.  How awesome would it be to have a Flanders Red on draft?  I can always dream right?

This recipe was tweaked a little over the last week but still holds onto the original recipes grain bill.  Mostly adding some oats and lowering the gravity. 

Farmers Bitch #2
Flanders Red Ale


Type: All Grain
Date: 4/21/2012
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
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
5 lbs Vienna Malt (3.5 SRM) Grain 37.04 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 25.93 %
2 lbs Munich Malt (9.0 SRM) Grain 14.81 %
1 lbs Oats (1.7 SRM) Grain 7.41 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3.70 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 3.70 %
8.0 oz Special B Malt (180.0 SRM) Grain 3.70 %
8.0 oz Wheat Malt, Dark (9.0 SRM) Grain 3.70 %
0.70 oz Goldings, East Kent [5.00 %] (60 min) Hops 9.5 IBU
1.20 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Belgian Sour Mix 1 (White Labs #WLP655) [Add to Secondary] Yeast-Ale
1 Pkgs Edinburge Ale (White Labs #WLP028) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: TBA SG
Estimated Alcohol by Vol: 6.54 % Actual Alcohol by Vol: TBA %
Bitterness: 9.5 IBU Calories: TBA cal/pint
Est Color: 15.4 SRM Color:
Mash Profile
Mash Name: My Mash Total Grain Weight: 13.50 lb
Sparge Water: 3.43 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 20.25 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 is the 2nd batch of Flanders Red I am brewing. I am adding some Flaked Barley and maltodexrin for added body/sugars for the 2ndary fermentation.
Created with BeerSmith


4 Days @65 with Sac yeast.  Pitched the beer on top of my 1st Flanders Red, Farmers Daughter. 

The beer will be pitched with WLP028 on its 4th generation.  The beer will then be dosed with the cake from the 1st Flanders Red beer.  Which has a bunch of bugs in it.  Including some Supplication, Temptation and Old Bruin from the Bruery.


Hit all my numbers and the brewday was uneventful.  Pitched the yeast the next morning with the wort at 67. 

Tossed in a Red Oak Honeycomb for some added depth.  A total of 4" in the primary.  This will be transferred to the sour carboy.

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