Bottling Flanders Pale + Repitching Flanders Red
Finally time to bottle up this Flanders Pale Ale from what seems like so long ago. It has soured nicely, but not as much as I would have liked. Commercial sour blends are notoriously more powerful on their second generation, so I decided to reuse a 'slice' of the yeast cake from that beer to start up this years sour: a traditional Flanders Red. It'll be seeing some Sangiovese soaked oak beans once primary fermentation is over.
Flanders Red Ale -- 01/02/15
Estimated OG: 1.054 Estimated FG: 1.005 OG: 1058 IBU: 10 SRM: 14
Grain Bill: 2 lbs maris otter 2 lbs vienna 2 lbs munich I 2 lbs munich II 1 lb flaked oats 8 oz caravienne 8 oz crystal 45 4 oz special B 4 oz crystal 150
Hop Bill: ½ oz East Kent Goldings (6.3%AA) @ 65 min
Yeast: 1 pkg White Labs WLP 665 Flemish Ale Blend from a vial with a best before of 09/04/15 2/3 cup slurry from Flanders Golden Ale
Other: 1 tsp wyeast yeast nutrient @ 15 minutes 1 tsp irish moss @ 15 minutes
Brew Notes: mashed at 156F for 60 minutes pitched at 64F oxygenated for 60 seconds with pure O2
Fermentation Notes: fermented @ room temperature
Ended up a little short on volume and high on gravity, but I'm not all that worried. Still hitting a happy 80% efficiency.
That said, there's 15 x 375mL bottles and 6 x 750mL bottles of Flanders Pale happily carbonating.
