I wanted to make one last beer before I leave town for 6 months. I had decided it was going to be something that would age while I'm gone and most likely continue aging when I get back. I was toying with the idea of an Adambier that I would oak age and add some black cherries to. The inspiration was Hair of The Dog Cherry Adam From The Wood. I also was thinking of doing a big Russian Imperial Stout that I would maybe oak and add cherries. In the end I decided a Flanders Red would be the way to go. I will have just enough time to ferment it, then stick it in my closet and let the bugs do their thing while I am gone. I have asked Jen to refill the airlock but other than that it will just sit and be left alone.
I went with Jamil Zainasheff's recipe from Brewing Classic Styles. Having never made a Flanders Red before I figured I would start with his recipe and make adjustments down the road.
The grain bill was:
36% Pilsner malt
4.8% Special B
I hopped it with 16 IBU's of East Kent Goldings at the 60 minute mark of a 90 minute boil. I also tried to match the high bicarbonate water of West Flanders as described in Jeff Sparrow's Wild Brew's.