The second of the two batches I brewed on November 10 was a Flanders Red Ale. The primary flavour profile of this type of beer is the yeast, but the grain selection adds a whole lot to the mouthfeel, colour, and aroma.
I didn't have a heatstick to raise temperatures, so I had to add hot water at different intervals to do the job. I used the very helpful calculators at Brewer's Friend to help with the water volumes and temperatures. I got all my ingredients at The Vineyard.
The recipe I found led me through this:
MASH30 min @ 50˚C; 50 min @ 68˚C; 10 min @ 75.5˚C5.25 lbs Canadian Superior Pilsen (1.4-1.9˚L)
5.25 lbs Vienna Malt (3-5˚L)
1 lb Munich (6-10˚L)
0.5 lb Wheat (1.5-2.5˚L)
0.5 lb CaraRed (15.6-19.3˚L)
0.5 lb Special Aromatic (3.5-5˚L)
0.5 lb Caramel Munich (120˚L)
1 oz East Kent Goldings (5.8% alpha) - 60 min
WLP008 East Coast Ale Yeast (initial fermentation)
WLP655 Belgian Sour Mix (second fermentation 6 days later)
22 Litres; 24 IBU; Original Gravity 1.050 (potential of 6.4% ABV)
This is a lengthy process. I will let this one ferment for 6 months to allow for the flavour to max out and allow the beautiful mix of bacteria to do its job on the beer. It is supposed to be a sour beer which I think works with the name I've chosen. Even the brew date works!
The reason I chose to make a Flanders Red is because of my enjoyment of the expensive and delicious Duchess of Bourgogne.