Flanders Red Ale NHC 2004

Jamil Zainasheff

Flanders Red Ale

for 6 U.S. gal (22.7 L)

Ingredients

            4.5       lb (2.04 kg) German pilsner malt

            5.0       lb (2.27 kg) US Vienna malt

            0.5       lb (227 g) Belgian aromatic malt

            3.0       lb (1.36 kg) German Munich malt

            0.5       lb (227 g) Belgian caramel Munich malt

            0.5       lb (227 g) Belgian Special B malt

            0.5       lb (227 g) German wheat malt

            0.7       oz (20 g) EK Goldings pellet hops, 5.7% alpha acid (60 min)

                        White Labs WLP001 California ale yeast

                        Wyeast Roselare yeast

Specifics

            •          Original specific gravity: 1.061

            •          Final specific gravity: Unknown

            •          Boiling time: 90 min

            •          Primary fermentation: Unknown

            •          Secondary fermentation: Unknown

Directions

Mash in at 154° F (68° C) and hold for 1 hour. Mash out at 168° F (76° C) for 10 minutes.

Judges’ Comments

“Could use a little oak to dry out the finish, but it’s a very nice attempt at the style.”

“I have no comments that would improve this beer. Wow—nice job.”

“Good complexity, sourness is restrained. Excellent shot at style. A touch heavy-handed with hops. May be big for style.”