This is my second batch of beer brewed with East Coast Yeast slurry from a fellow homebrew club member.
Flanders reds have a strong fruit flavor similar to the aroma, but more intense. Plum, prune, raisin and raspberry are the most common flavors, followed by orange and some spiciness. All Flanders red ales have an obvious sour or acidic taste, but this characteristic can range from moderate to strong. There is no hop bitterness, but tannins are common. Consequently, Flanders red ales are often described as the most “wine-like” of all beers.
I borrowed my recipe from Michael Tonsmeire, but with very slight modifications to make it more convenient.
Recipe: 2011 Flemish Red
Style: 17B-Sour Ale-Flanders Red Ale
Expected Pre-Boil Gravity: 1.040 SG
Expected OG: 1.052 SG
Expected FG: 1.015 SG
Expected ABV: 4.9 %
UK Pale Ale Malt 3lb 0oz (28.6 %) In Mash/Steeped
German Munich Malt 5lb 0oz (47.6 %) In Mash/Steeped
German CaraMunich I 1lb 0oz (9.5 %) In Mash/Steeped
US Flaked Soft Red Wheat 8.00 oz (4.8 %) In Mash/Steeped
Belgian Special B 8.00 oz (4.8 %) In Mash/Steeped
US Flaked Corn/Maize 8.00 oz (4.8 %) In Mash/Steeped
Tettnag (5.5 % alpha) 1.00 oz Loose Pellet Hops used First Wort Hopped
Yeast: ECY02 Flemish Ale
Mash Type: Full Mash
Rest at 149 degF for 120 mins