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Sour Ale - Flanders Red Ale (BJCP 2008)




Top 10 Flanders Red Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Wild Sweet and Sour Lemon Flanders Red
6 gal 8.25% 23.03 1.070 1.007
All Grain 4106
Red Headed Stranger
5.5 gal 6.88% 20.99 1.070 1.017
All Grain 3668
Flanders Red (Kettle Sour)
6.5 gal 5.74% 17.76 1.058 1.014
All Grain 2395
Flanders Red Ale
5 gal 6.7% 23.62 1.068 1.017
All Grain 2368
Kommunister i Lysthuset
21 L 5.32% 14.66 1.054 1.013
BIAB 2001
Ned Flanders Lefty Red
5.5 gal 5.96% 6.42 1.057 1.011
All Grain 1944
Ned Flanders Red v1
5.25 gal 5.05% 4.15 1.050 1.011
extract 1815
Flanders Red Mad Fermentationist/American Sour Beers
5 gal 6.78% 4.59 1.057 1.005
All Grain 1663
*Flanders Red
5.5 gal 6.35% 16.79 1.061 1.012
All Grain 1595
Kettle Soured Duchesse de Bourgogne Clone
5 gal 7.14% 16.46 1.068 1.014
extract 1517

Newest Flanders Red Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
DBM Sour Red Base 1
620 gal 5.58% 12.12 1.053 1.011
All Grain 146
Awesome Recipe
435 gal 5.41% 0 1.054 1.013
All Grain 392
Vin Rouge
4 L 6.25% 12.02 1.060 1.012
All Grain 284
BRIAN/JIM/ROBERT
20.8 L 5.71% 20.92 1.062 1.019
All Grain 304
Flanders Red Ale
19 L 5.77% 23.42 1.056 1.014
All Grain 269
Flanders Red w/ Cherries
12 gal 5.74% 16.54 1.055 1.011
All Grain 286
Duchesse cerise chocolat
21 L 6.69% 8.3 1.061 1.010
All Grain 303
Variety x Headstrong Flanders Red Ale
600 L 6.16% 0 1.059 1.013
All Grain 387
All Hoosier Gooseberry Sour Red
13 gal 6.33% 16.33 1.066 1.017
All Grain 415
#21 Red Sour
5 L 6.29% 18.11 1.055 1.007
All Grain 396

Fermentables Used In Flanders Red Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 69 Belgian Grain roasted malt 115°L
34 4% 2% - 33%
German - Vienna 39 German Grain base malt 4°L
37 38% 9% - 89%
Munich - Light 10L 32 Grain specialty malt 10°L
33 24% 3% - 78%
Belgian - Aromatic 29 Belgian Grain roasted malt 38°L
33 5% 2% - 17%
Belgian - CaraMunich 24 Belgian Grain crystal malt 50°L
33 5% 3% - 12%
Belgian - Pilsner 24 Belgian Grain base malt 1.6°L
37 40% 5% - 89%
German - Pilsner 23 German Grain base malt 1.6°L
38 39% 5% - 73%
American - Vienna 23 American Grain base malt 4°L
35 39% 4% - 94%
Aromatic Malt 20 Grain specialty malt 20°L
35 5% 1% - 11%
American - Pilsner 17 American Grain base malt 1.8°L
37 39% 14% - 70%

Hops Used In Flanders Red Ale (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 20 3.5 72% 20% - 100%
East Kent Goldings 19 5 85% 20% - 100%
Cascade 11 7 46% 14% - 100%
Styrian Goldings 10 5.5 81% 20% - 100%
Magnum 10 15 75% 13% - 100%
Hallertau Hersbrucker 8 4 85% 33% - 100%
Fuggles 8 4.5 70% 33% - 100%
Hallertau Mittelfruh 7 3.75 97% 80% - 100%
Citra 6 11 32% 13% - 75%
Willamette 6 4.5 75% 20% - 100%

Steeping Grains Used In Flanders Red Ale (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 3 American Grain roasted malt 350°L
29 8% 5% - 14%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 56% 12% - 100%
Belgian - Special B 2 Belgian Grain roasted malt 115°L
34 56% 12% - 100%

Yeasts Used In Flanders Red Ale (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Roeselare Ale Blend 3763 44 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Belgian Sour Mix WLP655 7 White Labs Ale Med-High Med/Low 75% 80°F 85°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - American Ale Yeast US-05 5 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
The Yeast Bay - Mélange - Sour Blend 4 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Brettanomyces Lambicus WLP653 3 White Labs Ale Med-High Low 78% 85°F 95°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 2 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Lallemand - WildBrew Philly Sour 2 Lallemand Wilds & Sours Medium High 85% 68°F 77°F

Other Ingredients Used In Flanders Red Ale (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 5 Water Agt Mash 83% 17% - 100%
Irish Moss 4 Fining Boil 63% 3% - 100%
Gypsum 3 Water Agt Mash 0% 0% - 0%
Whirlfloc 3 Fining Boil 62% 25% - 100%
Calcium Chloride (dihydrate) 2 Water Agt Mash 50% 0% - 100%

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