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  • Flanders Brown


    Longer aging helps develop the slight sour characteristic of this malty Belgian-style brown ale. A medium to full bodied brew with low to moderate carbonation and no astringency is fitting for this final “sweet and tart” finish.


    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    7 lbs Brewers Malt Steep Grain Base
    2 lbs Wheat Malt, Red Steep Grain Wheat
    1 lb Caramel Malt 60L Steep Grain Caramel, Crystal
    1 lb Flaked Corn Steep Grain Flakes
    1 oz Saaz Hops (4% AA) 60 minute boil
    1 pack WLP655 Belgian Sour Mix Fermenter

    Procedures

    1. Mash grains in water at at 154-156ºF for 45 minutes
    2. Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1 oz Saaz Hops
    5. Boil for 60 minutes
    6. Turn heat off and cool wort to 72ºF
    7. Transfer to fermenter
    8. Pitch one pack of WLP655 Belgian Sour Mix

    Primary Fermentation: 1-2 weeks at 72ºF

    Secondary Fermentation: Rack-off to secondary and store for 2-4 months at 50-60ºF

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP655 Belgian Sour Mix Yeast for 2-3 weeks

    Original Gravity: 1.053

    Final Gravity: 1.010

    Alcohol by Weight:

    Alcohol by Volume: 5.6%

    IBU: 15

    Color: 14 SRM

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