Flanders Red Brewday

Another Flanders Red to replace the one coming off the previous yeast cake. Not much to report besides that, I’m afraid. I’m sensing a recurring theme in my brewing. Here’s a nod to the wild and the unpredictable.

195. Flanders Red

Mash:

4 lbs. MFB Pale

4 lbs. MFB Vienna

2 lbs. Dark Munich

1 lb. White Wheat

1 lb. Special B

Mash @ 151° F for 70 minutes w/ 4 gallons RO water; collected 2 ½ gallons @ 1.080

Batch sparge @ 165° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.024

Topped off to 7 gallons, brought to a boil (60 minutes), & added:

w/60 to go: 2 oz. Styrian Golding pellet 2.0 % AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled, racked onto ECY 02 Flemish yeast cake from 153. Flanders Red

Brewed: 1/24/2015

Secondary:

Barrel:

OG: 1.062

FG:

Tasting Notes: