Beer Forum

I had this the other day and thought it was great. I have never heard of a belgian red though. it wasn't sour so it is not a flanders.
Any help would be great.

Pm Brancid about this. He's a brewer at a Rock Bottom in Colorado.

Wayne

And if you get a reply, please post it here... sounds interesting.

I got back to Ryan.

The thing is we all have our own recipes and some guy are more secretive than others. Although, I will pass along the brewers info to Ryan when I get it. I'm interested in this one as well, sounds yummy!!

I got a hold of Brian the brewer for Rock Bottom in King of Prussia and he was great. I asked him about the beer and he said hold on I'll get the exact recipe. So here it is:

86% Pils
10% Acidulated Malt (Sour Malt)
3% Crystal 135
1/2 % Roasted Barley (for color)

For the hops he said whatever for 60 min bittering to get 15 IBU's. I will use 1 oz. Hallertau for 60 min.

Yeast he used was AChouffe from a friend. Wyeast 3522 Ardennes or WLP 550 are supposed to be from Achouffe.

He told me he would use lacto in the ferment but he didn't want to introduce it into the brewery. I am going to brew it with the sour malt the first time then maybe lacto pitch the second.

Thats it, so I will brew this in the next few weeks, have this problem I may actually have to much beer? Once again Brian and Brancid from Rock Bottom were a lot of help. Stand up place it you get a chance to visit.

Looks like a good one... any idea how strong of a beer it was? 1.040's or 1.050's, or bigger?

I think he said it was 12.4 plato. i plan on making it around 1.053- 1.055.