Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
5 lb (2.3 kg) each Maris Otter and Munich
8 oz (227 g) Aromatic malt
8 oz (227 g) Briess Special Roast
8 oz (227 g) flaked oats
4 oz (113 g) Special B
HOPS And Additions SCHEDULE
1 oz (28 g) Hallertau 4% AA at 60 minutes
1 oz (28 g) Medium-plus French oak cubes
Wyeast 1007 (German Ale) Yeast
Wyeast 3763 (Roeselare Blend)
Mill the grains and mix them with 3.7 gallons (13.9 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.6 gallons (13.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort and pitch the yeast.
Ferment at 65°F (18°C) for the first week, then allow to free rise. Upon reaching terminal gravity, rack into a second vessel and add the Roeselare blend and oak cubes. Age in a cool, dark place for 6–12 months. Then bottle or keg the beer and carbonate to 1.75–2 volumes of CO2 (though if you prefer, you can go higher).
Tips for Success
There are probably a hundred ways to brew this style, but this one is heavy on flavor complexity from the grist with a helping hand from the yeast and bugs. Absent a good, inoculated barrel or cask, this recipe will get you a solid representation of the style. Also, be sure to wait it out: there’s no rushing the Flanders style, and the wait will be worth it.