# 7 Flanders Red

I took a short vacation in the Portland Maine area last week. Portland has a great beer and food culture with several breweries and  brew pubs. Every restaurant I ate at had a great beer selection. The beer I drank the most while in Portland was Rodenbach.

    This will be my first attempt at the Flanders Red style. It's a great style but I'm going to stray from tradition a bit. I try  to use American and/or organic ingredients whenever possible which is obviously not traditional.

Flanders Red

Fermentables - 7# Briess Pale Malt, 4oz Briess Organic 60, 2oz Special B

Hops - 1oz Crystal pellet

Yeast - Wyeast 3763 Roeselare Ale Blend

Mash - 60 min

Boil - 90 min 

Fermentation Temp - 70F

Batch Size - 3 Gallon

OG - 1.062

FG - 

Competition: Lambic

I decided to enter my first home brewing competition. As I looked through my cellar of beers I only had one that would fit into

a BJCP style category, other than the specially category. I picked the  No Boil Lambic.  Even though it is far from tradition not to boil a Lamic, this one still came out very close to style. It's also my favorite beer I've ever brewed. At the very least I'll get some good feed back. I'll be posting on the results good or bad in the future.

Bottling: No Boil Lambic

Today was bottling day for the No Boil Lambic.  The gravity stayed steady at 1.002 for a month, so I decided to bottle it.  The sourness is quite assertive at this point.  While the Brett character is present, its one dimensional.  Just a strong cherry pie filling Brett flavor without much else.  In a traditional straight Lambic  there is little to no carbonation and a Gueuze is highly carbonated.  I primed half the bottles for high carbonation and half for low carbonation.
  

No Boil Lambic Update

Transferred to the secondary two weeks ago. I know this isn't traditional for a Lambic but, I'm not shooting for a traditional Lambic. The beer is one dimensional but, it's still early. It's taste similar to a Berliner Weisse, with aggressive Lacto sourness. I'm really excited to see how this one turns out. If I can keep my hand off it until it's done?


( I accidentally delete the original brew day post of this beer. (8/13/12) This beer was 78% 2-row, 22% White Wheat and most importantly never boiled after the mash.)