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European Sour Ale - Flanders Red Ale

BJCP Style Guide

Top 10 Flanders Red Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Flanders Red
25 L 6.45% 13.51 1.058 1.009
All Grain 3963
Rare Barrel Flanders Red
7.5 gal 5.74% 4.71 1.057 1.013
All Grain 2258
Flanders Red
11 gal 5.64% 5.59 1.054 1.011
All Grain 1823
Ultraviolet
20 L 6.97% 7.8 1.062 1.009
All Grain 1600
Provisional Sour Brown Ale
5 gal 6.35% 12.5 1.057 1.009
All Grain 1558
Zed's Dead Red
38 L 5.82% 15.13 1.060 1.015
All Grain 1354
O'Higgins Red Ale
24 L 5.64% 11.63 1.051 1.008
All Grain 1322
Days Gone Bye Red Sour Ale
11 gal 5.1% 3.67 1.053 1.014
All Grain 1222
wine barrel brew
9 gal 6.65% 12.93 1.061 1.010
BIAB 1062
Alex B's Flanders Red
7.5 gal 6.86% 8.99 1.067 1.014
All Grain 1022

Newest Flanders Red Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Flanders red
7.5 gal 5.72% 14.38 1.056 1.013
All Grain 7
Hodgy Beets a la Flanders Red
5.5 gal 5.42% 0 1.055 1.014
BIAB 36
House Sour Base
20 gal 5.79% 13.37 1.058 1.014
All Grain 13
doter, a Collaborative multistate farmhouse fruit ale
5.5 gal 9.53% 41.1 1.095 1.022
extract 125
공작새
23 L 6.34% 25.04 1.059 1.010
All Grain 13
Flanders Take Two
20.8 L 5.59% 18.49 1.055 1.012
All Grain 9
NBA - Flanders
12 gal 6.24% 19.07 1.058 1.010
All Grain 24
HB Flanders Red
21 L 6.41% 10.53 1.058 1.009
All Grain 34
BOCK Flanders 2020
5.5 gal 5.21% 20.34 1.050 1.010
All Grain 16
Flanders Red Ale
8 gal 5.91% 19.04 1.051 1.007
BIAB 58

Fermentables Used In Flanders Red Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 75 Belgian Grain roasted malt 115°L
34 4% 0% - 9%
German - Vienna 43 German Grain base malt 4°L
37 39% 3% - 88%
Belgian - Aromatic 40 Belgian Grain roasted malt 38°L
33 5% 2% - 11%
American - Vienna 26 American Grain base malt 4°L
35 38% 5% - 65%
Belgian - Pilsner 23 Belgian Grain base malt 1.6°L
37 46% 13% - 79%
German - Pilsner 21 German Grain base malt 1.6°L
38 32% 8% - 43%
Pale 2-Row 18 Grain base malt 1.8°L
37 35% 11% - 84%
Flaked Wheat 17 Adjunct raw 2°L
34 13% 6% - 20%
Munich Light 17 Grain specialty malt 6°L
37 17% 6% - 43%
Belgian - CaraMunich 17 Belgian Grain crystal malt 50°L
33 4% 2% - 9%

Hops Used In Flanders Red Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 20 5 93% 25% - 100%
Saaz 13 3.5 70% 25% - 100%
Fuggles 9 4.5 80% 43% - 100%
Hallertau Mittelfruh 9 3.75 90% 29% - 100%
Hallertau Hersbrucker 8 4 92% 38% - 100%
Magnum 7 15 88% 15% - 100%
Tettnanger 6 4.5 80% 37% - 100%
Kent Goldings 4 5 100% 100% - 100%
Domestic Hallertau 3 3.9 100% 100% - 100%
Crystal 3 4.3 75% 50% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - CaraVienne 2 Belgian Grain crystal malt 20°L
34 46% 25% - 67%
Belgian - Special B 2 Belgian Grain roasted malt 115°L
34 38% 25% - 50%

Yeasts Used In Flanders Red Ale Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Roeselare Ale Blend 3763 42 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Flemish Ale Blend WLP665 7 White Labs Ale Med-High Low/Med 83% 68°F 80°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 7 White Labs Ale High Medium 76.5% 68°F 73°F
The Yeast Bay - Mélange - Sour Blend 6 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Wyeast - Brettanomyces lambicus 5526 3 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - Belgian Sour Mix WLP655 3 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Fermentis - Safbrew - Abbaye Yeast BE-256 3 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - German Ale 1007 2 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - Abbey Ale Yeast WLP530 2 White Labs Ale High Med-High 77.5% 66°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 10 Water Agt Mash 15% 0% - 100%
Lactic acid 8 Water Agt Sparge 67% 5% - 100%
Whirlfloc 7 Water Agt Sparge 61% 5% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 6% 0% - 25%
Epsom Salt 5 Water Agt Mash 5% 0% - 26%
Calcium Chloride (dihydrate) 4 Water Agt Mash 7% 0% - 26%
Irish Moss 4 Fining Boil 99% 94% - 100%
Table Salt 3 Water Agt Mash 7% 0% - 21%
Phosphoric acid 2 Water Agt Mash 44% 0% - 80%
Baking Soda 2 Water Agt Mash 0% 0% - 0%

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