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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 4953
Rare Barrel Flanders Red
7.5 gal 5.74% 4.71 1.057 1.013
All Grain 3039
Flanders Red
11 gal 5.64% 5.59 1.054 1.011
All Grain 2518
Provisional Sour Brown Ale
5 gal 6.35% 12.5 1.057 1.009
All Grain 1980
Ultraviolet
20 L 6.97% 7.8 1.062 1.009
All Grain 1971
O'Higgins Red Ale
24 L 5.64% 11.63 1.051 1.008
All Grain 1833
Zed's Dead Red
38 L 5.82% 15.13 1.060 1.015
All Grain 1826
Days Gone Bye Red Sour Ale
11 gal 5.1% 3.67 1.053 1.014
All Grain 1608
wine barrel brew
9 gal 6.65% 12.93 1.061 1.010
BIAB 1467
Fast-Flanders Red 2
13 L 6.21% 10.47 1.052 1.004
BIAB 1392

Newest Flanders Red Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Flanders Red
48 L 5.07% 7.83 1.048 1.009
All Grain 20
Flanders Red
2.5 gal 4.69% 15.38 1.051 1.015
All Grain 16
Awesome Recipe
3 L 7.48% 0 1.076 1.019
All Grain 28
23B - Flanders Red (aged)
24 L 5.55% 20.18 1.052 1.010
BIAB 46
Flanders red
50 L 7.47% 10.38 1.069 1.012
All Grain 47
Awesome Recipe
550 L 1.75% 27.82 1.020 1.007
All Grain 28
Suretrip
21.5 L 6.32% 9.78 1.063 1.015
All Grain 103
Kettle Sour #2 (Bruch)
5.5 gal 6.99% 24.51 1.066 1.012
All Grain 102
Tamworth Red alpha
5 gal 6.97% 11.54 1.062 1.009
All Grain 146
Dark Mulberry Sour
17.95 L 6.33% 11.2 1.057 1.009
All Grain 178

Fermentables Used In Flanders Red Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 119 Belgian Grain roasted malt 115°L
34 4% 0% - 11%
German - Vienna 56 German Grain base malt 4°L
37 40% 3% - 92%
Belgian - Aromatic 48 Belgian Grain roasted malt 38°L
33 5% 2% - 11%
Munich 42 Grain specialty malt 6°L
37 21% 3% - 77%
American - Vienna 37 American Grain base malt 4°L
35 37% 5% - 65%
Munich - Light 10L 31 Grain specialty malt 10°L
33 18% 5% - 45%
Belgian - Pilsner 30 Belgian Grain base malt 1.6°L
37 48% 13% - 80%
Flaked Corn 25 Adjunct raw 0.5°L
40 12% 2% - 21%
German - Pilsner 25 German Grain base malt 1.6°L
38 33% 8% - 69%
Pale 2-Row 25 Grain base malt 1.8°L
37 36% 9% - 84%

Hops Used In Flanders Red Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 34 5 89% 23% - 100%
Saaz 20 3.5 70% 25% - 100%
Hallertau Mittelfruh 16 3.75 90% 29% - 100%
Magnum 13 15 81% 15% - 100%
Fuggles 12 4.5 88% 43% - 100%
Hallertau Hersbrucker 9 4 86% 33% - 100%
Tettnanger 9 4.5 87% 37% - 100%
Domestic Hallertau 7 3.9 93% 50% - 100%
Kent Goldings 7 5 100% 100% - 100%
Crystal 4 4.3 80% 50% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 3 Belgian Grain roasted malt 115°L
34 40% 25% - 50%
Belgian - CaraVienne 2 Belgian Grain crystal malt 20°L
34 46% 25% - 67%

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 63 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Belgian Sour Mix WLP655 10 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Flemish Ale Blend WLP665 9 White Labs Ale Med-High Low/Med 83% 68°F 80°F
The Yeast Bay - Mélange - Sour Blend 7 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
White Labs - California Ale Yeast WLP001 7 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - German Ale 1007 5 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - Abbey Ale Yeast WLP530 4 White Labs Ale High Med-High 77.5% 66°F 72°F
Lallemand - WildBrew Philly Sour 4 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
White Labs - Brettanomyces Lambicus WLP653 4 White Labs Ale Med-High Low 78% 85°F 95°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 23 Water Agt Mash 17% 0% - 100%
Lactic acid 14 Water Agt Sparge 66% 5% - 100%
Epsom Salt 14 Water Agt Mash 11% 0% - 43%
Calcium Chloride (dihydrate) 11 Water Agt Mash 13% 0% - 48%
Whirlfloc 9 Fining Boil 60% 5% - 100%
Baking Soda 8 Water Agt Mash 6% 0% - 14%
Irish Moss 6 Fining Boil 84% 9% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 5% 0% - 26%
Chalk 5 Water Agt Mash 4% 0% - 15%
Wyeast - Beer Nutrient 5 Water Agt Boil 69% 27% - 100%

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