(No. 12 in my series.) Kettle boil 7/28/16. 75-minute mash at 150 degrees. Batch sparged. 75-minute boil. OG was 1.055. On 8/3/16 I added Brett Lambicus. Transferred to a secondary on 8/30/16 (gravity was 1.006) and racked the beer onto a white oak spiral that has been pre-soaking in cab sauv wine plus 4 lbs of red tart cherries and 16 ounces of red tart cherry juice. Bottled 3/2/17. Tasted great, with a nice cherry overtone and a pleasant tartness. Bottled with 2/3 cup of priming sugar in ...
Primary with M84 dry Bohemian Lager yeast - 1 week Secondary with Roeselare on oak cubes (in better bottle)
Targeting on something sour/sweet light beer. Uz 1kg iesalu 6.82l udens = Alcohol 5.4%
American take on Flemish Red aged in Bourbon Barrel.
Something about a flemish horse, dunno.....