Flanders Red Ale | American Amber Ale | Funky Split batch

Yes Yes, I brewed another Flanders Red ale and this time I did 13 gallons.   5 gallons saw some ECY02 + Wyeast Roseleare.   5 Gallons saw some ECY02 and the White Labs Lambic blend.  The other 3 gallons was fermented clean with Cali V ale yeast!!!   Our red wine barrel need more beer in it to be completely full and for topping off so I gave 5 gallons of this beer to that.  The other 5 gallons I'll age long term in a better bottle carboy.  It should be a good comparison to the difference between barrel aging and carboy aging.    

For this recipe I decide I'd try and tackle the issue that many sour beers have in my mind, they are typically very thin and because of this, we blend in young beer at the time of bottling to give the beer the desired body.   This is an attempt to create a beer that doesn't need to be blended.  First I took and award winning Flanders Red recipe that one of my homebrew club members has won with, then I added a bunch of Caramunich (essentially crystal 60 malt.   Upon sampling, it definitely had a nice thick mouthfeel and I have high hopes for this.    

Batch Size: 13 gallons

Specific Gravity: 1.054 OG

Final Gravity: 1.005 FG

Color: 20° SRM    Light Brown to Medium Brown

Mash Efficiency:  83 %

Bitterness:  9.9 IBU

Alcohol:  6.5% ABV

Calories: 174 per 12 oz. 

Malt & Fermentables

	%	LB	OZ			°L	PPG
	27%	6	~	Briess Vienna Malt	Mash	4°	36
	27%	6	~	Rahr Pilsner Malt	Mash	2°	34
	13%	3	~	Briess Munich Malt	Mash	10°	34
	13%	3	~	Briess Caramunich	Mash	60°	34
	7%	1	8	Aromatic Malt	Mash	26°	36
	4%	1	~	Briess White Wheat Malt	Mash	3°	37
	4%	1	~	Belgian Special B	Mash	220°	30
	4%	1	~	Briess Red Wheat 2 - 2.4L	Mash	2°	34
		22	8

Hops

	Usage	Time	OZ			AA » IBU
	boil	60 min	2	Hallertau ~ pellet		3.1 » 9.9

Yeast

ECY02 Flemish Ale yeast in liquid form with low flocculation and 90% attenuation