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> Help with my first recipes using non-traditional yeast, Funky Old Ale and Flanders Red/Bruin
OldSock
post Jul 21 2006, 08:11 AM
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As I am moving out of my parents house in Mass and it will probably be a while before I get settled down in DC I thought that I would make a few long maturing funky brews to leave in the fermenters at home. I'm leaving in about 6 weeks, so everything needs to be where it needs to be by then. Not planning on entering any contests, just lookings for some brews that will age well for a few years.

Funky Old Ale
12 lbs Maris Otter
.5 lbs Sugar Syrup (Treacle, Molasses, Dark Candi Syrup?)
.5 lbs Pale Chocolate malt
.25 lbs Crystal 120
.25 lbs Crystal 60

2.5 oz EKG @ 90 min
.5 oz EKG @ 5 min (not sure if this will come through after the long aging)

Mash at 155
OG 1.075
42 IBU

Windsor Dry Yeast in primary
Brett Claussenii in secondary

I have all of this on hand except the brett, so I can get it going quickly. I have plenty of crystal 40, 60 and 120 so I can change that easily.


Flanders Red/Bruin
Based on:
http://beerdujour.com/Recipes/Jami ... RedAle.htm

4 lbs Belg Pils
4 lbs Vienna
3 lbs Munich
1 lbs Wheat Malt
.44 lbs Caramunich
.44 lbs Special B
.44 lbs Aromatic
(Too much of a specialty malt soup?)

Mash at 154
OG 1.064

.75 oz EKG @ 50 min
18 IBU

I have a packet of US56, should I pitch that and then add the Roeselare blend in secondary or just pitch the funky yeast to start as wyeast suggests (I also have some WLP530 slurry around if that would be a better primary)?

Should I add an ounce of toasted oak to secondary for either brew?

Any comments or suggestions would be greatly appreciated.
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