Heteroskedasticity
Yeast
WLP655 Belgian Sour Mix (Flemish Ale Blend)
White Labs
Brewer's Notes
Bob Wilson’s Flanders Red Ale, aged in a whiskey barrel for approximately one year with WLP655 Flemish Ale Blend, then racked onto raspberries for another year. A complex sour ale with deep fruit character and oak tannins from extended barrel aging. Featured in the March 2016 Dregs alongside a recipe for Carbonnade Flamande (Belgian beef stew) made with the beer itself.
This recipe was published as a process description in the March 2016 Dregs newsletter. Bob wrote that he “started with the all-grain recipe for Flanders Red Ale found in Brewing Classic Styles” by Jamil Zainasheff and John Palmer. The full grain bill and hop schedule were not included in the original article — readers are referred to that book for the base recipe details. What is documented here is the yeast (WLP655 Flemish Ale Blend), the aging process (whiskey barrel for ~1 year, then onto raspberries for another year), and Bob’s tasting notes.
Source: Dregs, March 2016