Flanders Red Ale NHC07

Category 17: Sour Ale

Gold Medal
Jamil Zainasheff, Elk Grove, CA, Flanders Red Ale, QUAFF

2007 Ninkasi Award Winner
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Flanders Red Ale

Ingredients for 6 U.S. gallons (22.7 L)

5.25    lb (2.38 kg) German Pilsner malt

5.25    lb (2.38 kg) US Vienna malt

1.0       lb (0.45 kg) German Munich malt

0.5       lb (227 g) Belgian caramel Munich malt

0.5       lb (227 g) Belgian aromatic malt

0.5       lb (227 g) Belgian Special B malt

0.5       lb (227 g) German wheat malt

0.8       oz (23 g) EK Goldings pellet hops, 5% alpha acid (60 min.)

White Labs WLP 001 California ale yeast

Wyeast No. 3763 Roeselare Blend

Original Specific Gravity: 1.057

Final Specific Gravity: unknown

Boiling Time: 90 minutes

Directions

Mash grains at 154° F (68° C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes.

Judges' Comments

"Nice malt backing, good lambic character. Wonderful balance. Could be a bit drier...maybe mash a little lower."

"Good acidity and fruit with very solid malt backing. Complex balance and great mélange of flavors. This is a superb beer, one of the best I have had in this style. Congrats."