Petit Grepon Flanders Red

The Petit Grepon is an alpine climb in Rocky Mountain National Park. It is named after the Aiguille du Grepon out near Chamonix, France (I think...it's somewhere in France anyway). Since I was looking for a French-y sounding name for my first sour..this seemed to fit! The 12 gallon batch will be split into two carboys. One receiving the White Labs blend and one the Wyeast blend. I'm hoping to have a blending party in a year or so once these are done. As is often the case, big thanks to Jamil and Brewing Classic Styles for the recipe and inspiration.


Bring on the pucker-face people! On the Loose is going sour!



12:28: 11 gallons in mash tun from HLT. Did not hit target temp of 154. Had to adjust first with ice then boiling water. This is becoming an issue. I'll have to take it up in Beer Smith. (HLT at 167. Mash tun hit 157 then 150 after yogurt container of ice then 154 after full hot pot of boiling water.)


(Lost running gravity data due to ipad screwup)
First runnings: 19 brix 1. Gal
Kettle gravity (pre boil): 13.5 brix 14 gal
Post boil gravity (OG):14.75 brix (1060)

Brewing Steps: Petit Grepon Flanders Red

Flanders Red Ale

Type: All Grain	Date: 9/1/2013
Batch Size (fermenter): 12.00 gal	Brewer: Jim Parker
Boil Size: 15.52 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 11.25 gal	Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 19.76 gal
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 10 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 38.9 % 10 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 38.9 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 3 7.4 % 1 lbs Aromatic Malt (26.0 SRM) Grain 4 3.7 % 1 lbs Caramunich Malt (56.0 SRM) Grain 5 3.7 % 1 lbs Special B Malt (180.0 SRM) Grain 6 3.7 % 1 lbs White Wheat Malt (2.4 SRM) Grain 7 3.7 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 37.75 qt of water at 167.7 F 154.0 F 75 min
	Fly sparge with 10.32 gal water at 168.0 F
Boil Wort
	Add water to achieve boil volume of 15.52 gal
	Estimated pre-boil gravity is 1.049 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 9.5 IBUs
	Estimated Post Boil Vol: 13.52 gal and Est Post Boil Gravity: 1.059 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 12.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] Yeast 9 -
	Measure Actual Original Gravity _______     (Target: 1.059 SG)
	Measure Actual Batch Volume _______     (Target: 12.00 gal)
Fermentation
	9/1/2013 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
	9/5/2013 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F) Secondary Ingredients Amt Name Type # %/IBU 1.0 pkg Belgian Sour Mix 1 (White Labs #WLP655) [50.28 ml] [Add to Secondary] Yeast 10 - 2.00 oz Oak Chips (Secondary 40.0 weeks) Flavor 11 -
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.012 SG)
	Date Bottled/Kegged: 9/15/2013 - Carbonation: Bottle with 8.84 oz Corn Sugar
	Age beer for 30.00 days at 65.0 F
	10/15/2013 - Drink and enjoy!
Notes
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