brew of "Rouge Flamande (BCS), scaled, 2014"

details

notes

                 (Ca Mg  Na SO₄  Cl HCO₃)
       Existing:  18  4  14  12  14  59
"West Flanders": 114 10 125 145 139 305
       Computed: 121  4  98 115 105 175
Add    Mash  Sparge
CaSO₄  4.6g  9.3g
NaCl   1.6   2.5
NaHCO₃ 5.2   ---
CaCl₂  2.6   6.4
CaCO₃  2.0   ---
Lactic 4.6ml 2.6ml
K-meta 0.3g  0.4g

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
strike water
6.5 gl
172 f
dough-in
6.5 gl
156 f
mash
154 f

pH 5.4 @ 27.8°C

1st runnings, start
1.084

First time fly sparging!

1st runnings, end
7 gl
1.066
1st runnings, end
12.1 gl
1.045

Really: 10.1gl @ 12.4° in the kettle, plus 2gl @ 6° extra (plus 2.5 gallons unused sparge water)

boil, start
12.1 gl
1.045
boil, start
10.1 gl
1.050

Real boil start.

boil note
9.5 gl
boil, end
9 gl
1.045
pitch
1.062

Added 4 gallons to about 1 gallon of "solera" batch, in a freshly-cleaned carboy.

Added playground culture to 4 gallons in second split.

primary fermentation

Noticed a solid pellicle on both carboys last week sometime.

primary fermentation

Added 4 lbs of Shelburne Orchard sour cherries, whole.

gravity sample
1.014

Sample from "solera" carboy. Tart, funk, sweet flavor; nice.

gravity sample
1.013

Sample from kriek carboy: great sour cherry nose, tart from cherry, not funky, not sour, yet…

gravity sample
57 f
1.016

Sample from "solera" carboy. Not very tart, some funk, still sweet. Not nearly as rich in the body or as complex as I would like.

addition

1 "3-gallon" medium-toast french oak spiral added to each of the solera and sour-cherry carboys.

competition results