Because of space constraints I haven't really expanded into full scale mashing. BIAB was also considered, but I'm wandering off topic.
My next next brew will be a Heerlijk Rood Vlaams. The style is basically a sour Flanders red ale. I'm planning an abv of 4-5% with an IBU of 23.
The bill:
Golden light extract
Belgian Special B
Vienna or Munich or Cara
Hallertauer Mittelfrüh
Either Nottingham Ale yeast or Belle Saison yeast.
2.5 impgal boil,
5 ImpGal batch.
What are your thoughts?
PS. The recipe is still in its infancy. Recipe subject to change. I may have forgotten to list something.
My next next brew will be a Heerlijk Rood Vlaams. The style is basically a sour Flanders red ale. I'm planning an abv of 4-5% with an IBU of 23.
The bill:
Golden light extract
Belgian Special B
Vienna or Munich or Cara
Hallertauer Mittelfrüh
Either Nottingham Ale yeast or Belle Saison yeast.
2.5 impgal boil,
5 ImpGal batch.
What are your thoughts?
PS. The recipe is still in its infancy. Recipe subject to change. I may have forgotten to list something.
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