Flemish Red Ale

5-gallons/19 L, all-grain; OG = 1.062; FG = 1.012; IBU = 20; SRM = 30; ABV = 6.4%

Ingredients:

• 7.0 lbs. (3.2 kg) pale malt       
• 1.5 lbs. (0.68 kg) flaked maize   
• 1.0 lb. (0.45 kg) Vienna malt   
• 1.4 lbs. (0.64 kg) CaraMunich® malt  
• 3.0 oz. (85 g) chocolate malt   
• 8.0 oz. (0.23 kg) biscuit malt     
• 10 oz. (0.28 kg) acidulated malt  
• 2.0 oz. (57 g) special B malt         
• 12 oz. (0.34 kg) wheat malt     
• 1.0 lb. (0.45 kg) rice hulls (in mash)
• 2 AAU Styrian Goldings hops (60 mins) (0.5 oz./14 g at 4.0% alpha acids)  
• 4.6 AAU Northern Brewer hops (30 mins) (0.5oz./14 g of 9.1% alpha acids)
• 2 AAU Styrian Goldings hops (5 mins) (0.5 oz./14 g of 4.0% alpha acids)
• Wyeast 1028 (London Ale) yeast and Wyeast 3278 (Lambic Blend)
• Wyeast 5526 (Brettanomyces lambicus) or White Labs WLP653 (Brettanomyces lambicus) yeast
• 11/4 cup dried malt extract (for priming)

Step by Step:

Mashed at 150 °F (66 °C) for 1 hour. Sparged with 170 °F (77 °C) water until I collected 6 gallons
(23 L). Boiled down to 5 gallons (19 L). Pitched both Wyeast 1028 (London ale) and Wyeast Lambic Blend at the same time. I used a 1.6-qt. (1.5-L) starter made with dried malt extract. Primary fermentation lasted 4 weeks. Secondary around 6 months. I added a package of Wyeast Brettanomyces lambicus culture to the secondary at around 6 months I left it in secondary for 2 more months Bottled it with 11/4 cup dried malt extract.   

Since I brewed the above Flemish Red, I’ve made 2 more, both in fermentation right now. I will not put them into secondary. I want the oxidation and yeast flavors to develop. I want to make the sour character as complex as I can. I am expecting two great Red ales, but will leave them both in fermentation for at least 2 years.