Jamil's Flanders Red Ale

http://beerdujour.com/Recipes/Jamil/JamilsFlandersRedAle.htm

2005 Mayfaire - First Runnerup - Pasquale Nardone: Flander's Red

As requested, here is the recipe for my Flanders Red Ale. Make sure you read the fermentation notes at the end.

Flanders Red Ale (BOS) A ProMash Recipe Report

BJCP Style and Style Guidelines
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20-E Lambic & Belgian Sour Ale, Flanders Red Ale

Min OG: 1.042 Max OG: 1.060
Min IBU: 14 Max IBU: 25
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 14.00
Anticipated OG: 1.059 Plato: 14.58
Anticipated SRM: 14.2
Anticipated IBU: 15.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.046 SG 11.43 Plato

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential SRM
32.1	4.50 lbs.	Pilsener	Germany	1.038 2
32.1	4.50 lbs.	Vienna Malt	America	1.035 4
3.6	0.50 lbs.	Aromatic Malt	Belgium	1.036 25
21.4	3.00 lbs.	Munich Malt	Germany	1.037 8
3.6	0.50 lbs.	CaraMunich Malt	Belgium	1.033 75
3.6	0.50 lbs.	Special B Malt	Belgian	1.030 120
3.6	0.50 lbs.	Wheat Malt	Germany	1.039 2

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form A	lpha	IBU	Boil Time
0.70 oz.	Goldings - E.K.	Pellet	5.70	15.6	60 min.

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 14.00
Water Qts: 18.20 - Before Additional Infusions
Water Gal: 4.55 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notice that the yeast is CA ale? How in the world then do you get the funky, sour flavors of this style?

1) Ferment the beer cold, around 65F, trying to leave some residual sugar, around 1.015 to 1.020.

2) Rack the beer off the yeast into a clean, plastic bucket with lid and airlock. Pitch Wyeast Roselare (just smack it and toss it, don't wait for it to swell).

3) Keep it around 65F to70F for six months, until the pellicle forms and drops.