I am about to brew my first test batch of a Flanders Red/Brown. I am thinking Rodenbach, but with local ingredients. So, for me Maris replaces lager malt, Admiral and Progress replace nobel hops. Basically harking back to Porters of London from the late C18, early C19.
- 8 Kg Maris Otter
- 1.5 Kg flaked corn
- 0.2 Crystal 150L
- 0.2 Chocolate Malt
- Admiral 20g @ 60 min
- Progress 30g @ 60 min
- Wyeast - Roeselare Ale Blend
I have a few questions.
- How long is the minimum time I need to leave this before it gets the right flavour profile. Wyeast say up to 18 months, but is there any reliable way anyone knows of has tried to speed this up?
- Has anyone any experience pitching Roesalare Blend with other yeasts? eg SO4 or US-05?
- I am thinking of using a cork bung to allow slow oxygen transfer in/out of my stainless FV for the againg? for 50l should a 25mm/1in bung allow suffcent oxygen trasfer?
- Has anyone tried repitching the Roeslare or similar blend, wyeast website says not to do so, but I hate buying yeast/bacteria when I am growing them in my basement?
- I am going to age this with oak cubes 25mm/1in on a side, how many should I use? How should I toast them?
=== EDIT === Calculated values from recipe with Final Volume 50l
- SRM 13
- OG 1050
- FG 1008-1004 [depending how aggressive the Brett is]
- ABV ~6%
- IBU ~18-24