Duchess de Nodak

Last night I attempted a Flanders Red. Overall it was a nice session, even though it was only about 10 degrees outside. My wife Jenny is from North Dakota and loves Duchess de Bourgogne, so hence the name Duchess de Nodak. Nodak = North Dakota. I used the method of starting fermentation with wyeast 1056, and then secondary with oak chips and the wyeast Rosalare blend. This is supposed to get more consistent results, and make it turn out not as sour as the Rodenbach Grand cru, but more like the regular Rodenbach.

Duchess de Nodak
A Flanders Red

5.25 lbs Canadian 2 row
5.25 lbs Vienna
1/2 lb Wheat
1 lb Munich
1/2 lb Special "B"
1/2 lb Caramunich III
1/2 lb Aromatic
1 tab Wirlfloc 10 min
.8 oz Goldings (5% AA) 60 min
1 pk Wyeast 1056 American Ale
1 pk Wyeast VSS Rosalare blend
1 oz oak Chips

I mashed at 154 for 90 minutes, boiled for 75 minutes and chilled to 63 degrees before pitching the 1056. After racking this to secondary it will ferment for about a year. I might add sour cherries before bottling, we'll see how it goes!