DewBrew Flanders Red

5-gallons/19 L, all-grain; OG = 1.056; FG = 1.011; IBU = 12; SRM = 16; ABV = 5.9%

Ingredients:

• 6 lb. 10 oz. (3.0 kg) 2-row malt
• 2 lb. 6 oz. (1.1 kg) Vienna malt
• 2 lb. 6 oz. (1.1 kg) flaked maize
• 0.50 lb. (0.23 kg) special B malt
• 3.3 AAU Fuggles hops (60 mins) (0.73 oz./21 g fo 4.5% alpha acids)
• Wyeast 3763 (Roeselare Blend)   

Step by Step:

Step mash with a rest at 122 °F (55 °C) for 20 minutes, a rest at 145 °F (63 °C) for 40 minutes and a saccrification rest at 162 °F (72 °C) for 40 minutes. Sparge with 168 °F (76 °C) water for an hour. Boil wort for 90 minutes, adding hops for final 60 minutes of boil.

Pitch the yeast and bacteria pack straight into the cooled wort (no starter). Ferment in a plastic bucket for 27 days at 70 °F (21 °C), then transfer to another plastic bucket and condition beer at 70 °F (21 °C) for 5.5 months. Keg beer.