← Flanders Red – 57L Barrel Project 2026

23B Flanders Red Ale

Flanders Red – 57L Barrel Project 2026

2026-06-21 · 57 L batch

OG1.053

Water prep

Calcium Chloride half tsp in mash
Lactic acid (88%) None added — post-chill wort pH measured 4.9 against a 5.2 target.

Grain bill

Gladfield Vienna Malt 2.25 kg 30%
Gladfield Munich Malt 2 kg 26.7%
Gladfield Pilsner Malt 1.5 kg 20%
Unmalted Wheat 0.8 kg 10.7%
Gladfield Aurora Malt 0.4 kg 5.3%
Gladfield Redback Malt 0.3 kg 4%
Gladfield Dark Crystal Malt 0.16 kg 2.1%
Gladfield Shepherds Delight Malt 0.08 kg 1.1%

Mash

Strike18 L
Rest 69 °C / 30 min
Mash out 80 °C / 10 min

Sparge

Sparge 17 L at 75 °C

Boil 90 min

90 min Pacific Gem 11 g
Post-boil target25 L

Fermentation

Lallemand BRY-97 West Coast Ale16 g across the two Flanders Red batches
Matt's Mixed Wild Culture (the 'Other Half')part of the ~22 L wild sour blended into the barrel
Rua Cultivar (Owen's Wild Workshop propagation)part of the ~22 L wild sour blended into the barrel

Into fermenter

Target volume57 L