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
- Mash grains in water at at 154-156ºF for 45 minutes
- Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 1 oz Saaz Hops
- Boil for 60 minutes
- Turn heat off and cool wort to 72ºF
- Transfer to fermenter
- 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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