European Sour Ale - Flanders Red Ale
BJCP Style GuideTop 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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