“Baroness von Ry­ck­nell” Flan­ders Red Ale

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Josh Weik­ert


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.059 FG: 1.008 IBUS: 15 ABV: 6.2%


5 lb (2.3 kg) each Maris Ot­ter and Mu­nich 8 oz (227 g) Aro­matic malt 8 oz (227 g) Briess Spe­cial Roast 8 oz (227 g) flaked oats 4 oz (113 g) Spe­cial B


1 oz (28 g) Haller­tau [4% AA] at 60 min­utes 1 oz (28 g) Medium-plus French oak cubes


Wyeast 1007 (Ger­man Ale) Yeast Wyeast 3763 (Roe­se­lare Blend)


Mill the grains and mix them with 3.7 gal­lons (13.9 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.6 gal­lons (13.5 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 65°F (18°C). Aer­ate the wort and pitch the yeast.

Fer­ment at 65°F (18°C) for the first week, then al­low to free rise. Upon reach­ing ter­mi­nal grav­ity, rack into a se­cond ves­sel and add the Roe­se­lare blend and oak cubes. Age in a cool, dark place for 6–12 months. Then bot­tle or keg the beer and car­bon­ate to 1.75–2 vol­umes of CO2 (though if you pre­fer, you can go higher).


There are prob­a­bly a hun­dred ways to brew this style, but this one is heavy on fla­vor com­plex­ity from the grist with a help­ing hand from the yeast and bugs. Ab­sent a good, in­oc­u­lated bar­rel or cask, this recipe will get you a solid rep­re­sen­ta­tion of the style. Also, be sure to wait it out: there’s no rush­ing the Flan­ders style, and the wait will be worth it.

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