Flanders Red Solera Project - Retired

BBL has participated in various group brew barrel projects in the past. A few years ago, we started a Flanders Red Solera. The idea behind a Solera is that you periodically remove some beer from the barrel and then add more new beer into the barrel. Theoretically, the Solera can keep going for years. It took some time for the beer to initially sour, and it recently reached the end of its life and this project has concluded. However, the recipe can still be found below.

In general, participants provide 5 gallons to put in the barrel and then receive about 4 gallons back out at a later date. The group plans to draw from the barrel once per month. At that rate, a person who adds to the barrel would draw his or her share from the barrel one year later.

The Flanders Red recipe we used can be found below. Directly from Brian St. Claire, this is the recipe he used for his Runner-Up Best of Show Flanders Red at the 2007 National Homebrew Competition.

Bourbon Barrel Flanders Red Recipe

Makes 5 gallons

OG: 1.054

IBU: 12

  • 5 lb vienna

  • 1 lb carahell

  • 1 lb cara vienna

  • 1 lb aromatic

  • 8 oz special B

  • 1.5 lb flaked corn

  • Handful UNCRUSHED carafa III in sparge for better color, optional

  • 1 oz Mt Hood flowers at 3.7% AA at 45 min (may substitute with another equivalently low %AA Noble hop; check first)

  • Wyeast # 3763 Roselare yeast (No starter, use it right from the packet)

Mash in at 156 degrees for 90 min, boil 80 minutes, chill to 69, oxygenate one minute, ferment in glass then add to barrel when yeast drops out (20 days.)

Group Project, RecipeBosmo BloatarianRecipe