Sour Ale - Flanders Red Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 4352
Red Headed Stranger
5.5 gal 6.88% 20.99 1.070 1.017
All Grain 4006
Flanders Red (Kettle Sour)
6.5 gal 5.74% 17.76 1.058 1.014
All Grain 2789
Flanders Red Ale
5 gal 6.7% 23.62 1.068 1.017
All Grain 2597
Kettle Soured Duchesse de Bourgogne Clone
5 gal 7.14% 16.46 1.068 1.014
extract 2313
Ned Flanders Red v1
5.25 gal 5.05% 4.15 1.050 1.011
extract 2255
Kommunister i Lysthuset
21 L 5.32% 14.66 1.054 1.013
BIAB 2187
Ned Flanders Lefty Red
5.5 gal 5.96% 6.42 1.057 1.011
All Grain 2164
Flanders Red Mad Fermentationist/American Sour Beers
5 gal 6.78% 4.59 1.057 1.005
All Grain 1895
*Flanders Red
5.5 gal 6.35% 16.79 1.061 1.012
All Grain 1775

Newest Flanders Red Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Counterpublic Red ale
210 L 6.26% 14.89 1.050 1.003
All Grain 41
Peach Sour Ale
5.5 gal 5.95% 20.54 1.061 1.015
Partial Mash 295
Dark Cherry Sour
5.5 gal 4.81% 15.57 1.045 1.009
extract 47
Tonsmiere Flanders Red
23 L 5.72% 2.18 1.059 1.015
BIAB 120
Science Experiment
3 gal 6.31% 17.31 1.062 1.014
All Grain 132
Gummy Beer
21 L 9.7% 0 1.087 1.013
All Grain 166
Red Ale Primera
20 L 5.03% 24.99 1.048 1.010
All Grain 340
DBM Sour Red Base 1
620 gal 5.58% 12.12 1.053 1.011
All Grain 361
Awesome Recipe
435 gal 5.41% 0 1.054 1.013
All Grain 617
Vin Rouge
4 L 6.25% 12.02 1.060 1.012
All Grain 519

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 69 Grain crystal malt 115°L
34 4% 2% - 33%
German - Vienna 40 German Grain base malt 4°L
37 38% 9% - 89%
Munich - Light 10L 32 Grain specialty malt 10°L
33 24% 3% - 78%
Aromatic 28 Grain base malt 38°L
33 5% 2% - 17%
American - Vienna 23 American Grain base malt 4°L
35 39% 4% - 94%
Belgian - CaraMunich 23 Belgian Grain crystal malt 50°L
33 5% 3% - 12%
Belgian - Pilsner 23 Belgian Grain base malt 1.6°L
37 39% 5% - 89%
German - Pilsner 23 German Grain base malt 1.6°L
38 39% 5% - 73%
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 19 3.5 75% 20% - 100%
East Kent Goldings 18 5 85% 20% - 100%
Cascade 11 7 43% 14% - 100%
Magnum 11 15 77% 13% - 100%
Styrian Goldings 10 5.5 81% 20% - 100%
Fuggles 10 4.5 70% 33% - 100%
Hallertau Hersbrucker 8 4 85% 33% - 100%
Hallertau Mittelfruh 7 3.75 97% 80% - 100%
Willamette 6 4.5 75% 20% - 100%
Domestic Hallertau 6 3.9 75% 25% - 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%
Special B 2 Grain crystal 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
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Lallemand - WildBrew Philly Sour 4 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
The Yeast Bay - Mélange - Sour Blend 4 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°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
Bootleg Biology - Sour Solera Blend 2 Bootleg Biology Blend Medium Medium 95% 65°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 7 Water Agt Mash 18% 0% - 50%
Lactic acid 6 Water Agt Mash 86% 17% - 100%
Irish Moss 4 Fining Boil 63% 3% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 35% 0% - 55%
Epsom Salt 3 Water Agt Mash 40% 2% - 100%
Whirlfloc 3 Fining Boil 62% 25% - 100%
Baking Soda 2 Water Agt Mash 4% 0% - 8%
Calcium Chloride (dihydrate) 2 Water Agt Mash 50% 0% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 25% 0% - 50%

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