Ok, after looking back at past recipes, reading more about the style and going back to the original article I read in BYO about the style, here is a slightly revamped recipe:

3.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 28.09 %
3.75 lb Vienna Malt (3.5 SRM) Grain 28.09 %
3.50 lb Wheat Malt, Bel (2.0 SRM) Grain 26.22 %
1.25 lb Melanoiden Malt (20.0 SRM) Grain 9.36 %
0.50 lb Carafoam (2.0 SRM) Grain 3.75 %
0.35 lb Special B Malt (180.0 SRM) Grain 2.62 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.87 %

The question was asked about the wheat for this recipe. The BYO article mentioned that usually flaked maize was added to give the bugs something to eat on in secondary. However, it also mentioned that you could do the same thing with Wheat, in fact Wyeast recommends Wheat over Flaked Maize for this style. At some time we may try the flaked maize, but as for now, I am thinking we stay with the wheat.

I tried the Roasted Barley in the recipe and it did ok in turning the color red, but only when I backed off of the other specialty grains. I was kind of wanting to keep the specialty grains to help add some complexity to the malt bill.

Thoughts?

See the link below:

http://www.themadfermentationist.com/ ... -barrel-flanders-red.html

Note the date at the top of the page, read the plan & recipe half way down, and then find their tasting update a year later. Pretty interesting what they did and the plans we bantered around with the used oak barrel. Thought you might enjoy.

The tasting a year later is found at the following link:

http://www.themadfermentationist.com/ ... flanders-red-tasting.html

The Flanders brew is this weekend. Come on out for the brew day and shrimp boil! If anyone needs directions or details let me know!

Flanders #3 has finished primary, is now racked to secondary and is awaiting the addition of the bugs. Hopefully we will be able to bottle #2 in the next month or so, then we can rack #3 onto the oak cubes and bugs.