brew of "Rouge Flamande (BCS)"

details

notes


derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
strike water
4.03 gl
165 f
dough-in
4.03 gl
153 f

grains run though mill once.

1st runnings, start
1.096
1st runnings, end
1.88 gl
sparge
5.74 gl
170 f
2nd runnings, start
1.032
2nd runnings, end
6 gl
boil, start
7.75 gl
1.042
boil note
6 gl

er, uh, why am I still a full gallon over? Best keep boiling…

boil, end
4.8 gl
1.060
pitch

Pitched onto the yeast cake from http://brew-journal.com/user/jsled/brew/102 . Temp controller set point 64°F, differential 2°F.

secondary fermentation
5 gl
62 f
1.012

Racked to secondary, innoculated with Wyeast Roselare. Capped with airlock. Forgot oak chips, oak plug.

secondary fermentation

Some small pellicles starting to form, in the center and in a ring around the carboy. still no added oak or oak bung; I've been opening the airlock in a (vain?) attempt to allow some fresh O₂ into the headspace.

conditioning

Replaced airlock with solid oak wine barrel bung.

gravity sample
65 f
1.013

Very slight acetic character in nose. Very slight sourness starting. Copper coloring, slightly hazy. Very fine carbonation.

gravity sample
5 gl
1.019

Still only very minor sour. pellicle still/slowly forming.

conditioning

http://www.flickr.com/photos/jsled/sets/72157627751919646/

conditioning
1.020

Very mildly sour, thin body, not very complex. Pellicle started to fade a couple of months ago.

conditioning
1.013

pH 4.2 @ 20.5°C.

addition
1.033

Drew off ~3 gallons, topped up with ~1.5 gallons of fresh wort from http://brew-journal.com/user/jsled/brew/165 . Post-add pH: 4.6 @ 20.6°C.

gravity sample
1.014

Really pleasant mild flanders red. None too acetic, nice balancing sweetness. pH 3.4 @ 15.7°C. Yummy.

gravity sample
1.012

pH 4.2 @ 15.9°C. Yummy, but very restrained.

addition

Added ~660g of quartered, seeded and frozen grocery-store black cherries to the ~2 gallons in the small carboy.

gravity sample
1.015

Sample from primary solera: good complexity, a bit thin. good flavor, subtle but present acetic character.

bottled
6.75 l

Bottled the 2 gallons of cherry-added "Alpha" Flanders Red into 9 (+0.66 sludge) 750 ml bottles; with ~48 grams of sucrose + cote de blanc finishing yeast. Corked + caged.

consumed

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