I wanted to make one last beer before I leave town for 6 months. I had decided it was going to be something that would age while I'm gone and most likely continue aging when I get back. I was toying with the idea of an Adambier that I would oak age and add some black cherries to. The inspiration was Hair of The Dog Cherry Adam From The Wood. I also was thinking of doing a big Russian Imperial Stout that I would maybe oak and add cherries. In the end I decided a Flanders Red would be the way to go. I will have just enough time to ferment it, then stick it in my closet and let the bugs do their thing while I am gone. I have asked Jen to refill the airlock but other than that it will just sit and be left alone.
I went with Jamil Zainasheff's recipe from Brewing Classic Styles. Having never made a Flanders Red before I figured I would start with his recipe and make adjustments down the road.
The grain bill was:
36% Pilsner malt
4.8% Special B
I hopped it with 16 IBU's of East Kent Goldings at the 60 minute mark of a 90 minute boil. I also tried to match the high bicarbonate water of West Flanders as described in Jeff Sparrow's Wild Brew's.
Sunday, January 2, 2011
Thomas Faucet Maris Otter, Munich, C-60, Special-B, Chocolate malt, Chocolate Wheat malt, and Black Patent.
For Bittering hops we went with Nothern Brewer. We then did a 15 minute Mt. Hood addition, a 5 minute Willamette addition, and a Liberty addition at flame out.
The spices were all added at 2minutes before the end of the boil and they were, cinnamon, nutmeg, ginger, and allspice. We used Wyeast 1968 ESB yeast.
In the end the beer turned out well. Of course I would change a few things, but for a first time brew it's good. It reminds me of either gingerbread or apple pie. It's a nice drinkable beer.
We took a nice "family" photo to go along with the bottles we are handing out.
Below are some photos of the yeast dump and the keg transfer.