European Sour Ale - Flanders Red Ale
A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.
Flavor Profile: Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intens
Ingredients: A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillu
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 | 6039 | |
Rare Barrel Flanders Red |
7.5 gal | 5.74% | 4.71 | 1.057 | 1.013 | All Grain | 3623 | |
Flanders Red |
11 gal | 5.64% | 5.59 | 1.054 | 1.011 | All Grain | 3132 | |
Provisional Sour Brown Ale |
5 gal | 6.35% | 12.5 | 1.057 | 1.009 | All Grain | 2564 | |
Ultraviolet |
20 L | 6.97% | 7.8 | 1.062 | 1.009 | All Grain | 2336 | |
O'Higgins Red Ale |
24 L | 5.64% | 11.63 | 1.051 | 1.008 | All Grain | 2334 | |
Zed's Dead Red |
38 L | 5.82% | 15.13 | 1.060 | 1.015 | All Grain | 2278 | |
Fast-Flanders Red 2 |
13 L | 6.21% | 10.47 | 1.052 | 1.004 | BIAB | 2001 | |
Days Gone Bye Red Sour Ale |
11 gal | 5.1% | 3.67 | 1.053 | 1.014 | All Grain | 1958 | |
wine barrel brew |
9 gal | 6.65% | 12.93 | 1.061 | 1.010 | BIAB | 1949 |
Newest Flanders Red Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Blueberry Sour |
4.5 L | 5.59% | 20.18 | 1.054 | 1.011 | All Grain | 38 | |
Flanders Red |
5 gal | 5.5% | 15.67 | 1.052 | 1.010 | All Grain | 50 | |
Flanders Red |
7 gal | 5.53% | 16.89 | 1.050 | 1.008 | All Grain | 136 | |
Flanders Red |
5.5 gal | 6.32% | 19.35 | 1.059 | 1.011 | All Grain | 81 | |
Christmas Flanders Red |
15.5 gal | 6.13% | 13.77 | 1.058 | 1.011 | All Grain | 173 | |
Octoberfest with Roselare 2023 |
5.5 gal | 2.32% | 0 | 1.024 | 1.006 | All Grain | 137 | |
Ned Flanders’ Red |
5.5 gal | 6.45% | 4.84 | 1.062 | 1.013 | All Grain | 104 | |
Flanders, Ned |
5.5 gal | 6.24% | 4.84 | 1.062 | 1.014 | All Grain | 119 | |
Awesome Recipe |
55 L | 6.03% | 0 | 1.061 | 1.015 | All Grain | 78 | |
Rouge d’ Lacomb Roeselare |
3.5 gal | 5.25% | 14.51 | 1.052 | 1.012 | All Grain | 155 |
Fermentables Used In Flanders Red Ale Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Special B | 133 | Grain | crystal malt |
115°L
|
34 | 4% | 0% - 11% | |
German - Vienna | 66 | German | Grain | base malt |
4°L
|
37 | 40% | 3% - 92% |
Aromatic | 55 | Grain | base malt |
38°L
|
33 | 5% | 2% - 11% | |
Munich | 46 | Grain | specialty malt |
6°L
|
37 | 22% | 3% - 100% | |
American - Vienna | 41 | American | Grain | base malt |
4°L
|
35 | 37% | 5% - 65% |
Belgian - Pilsner | 39 | Belgian | Grain | base malt |
1.6°L
|
37 | 45% | 13% - 80% |
Munich - Light 10L | 33 | Grain | specialty malt |
10°L
|
33 | 18% | 5% - 47% | |
Flaked Corn | 30 | Adjunct | raw |
0.5°L
|
40 | 11% | 2% - 21% | |
German - Pilsner | 28 | German | Grain | base malt |
1.6°L
|
38 | 32% | 8% - 69% |
Flaked Wheat | 27 | Adjunct | raw |
2°L
|
34 | 12% | 1% - 20% |
Hops Used In Flanders Red Ale Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 42 | 5 | 87% | 23% - 100% |
Saaz | 20 | 3.5 | 68% | 25% - 100% |
Hallertau Mittelfruh | 20 | 3.75 | 92% | 29% - 100% |
Magnum | 17 | 15 | 77% | 15% - 100% |
Fuggles | 11 | 4.5 | 83% | 43% - 100% |
Hallertau Hersbrucker | 10 | 4 | 87% | 33% - 100% |
Tettnanger | 9 | 4.5 | 87% | 37% - 100% |
Kent Goldings | 9 | 5 | 100% | 100% - 100% |
Domestic Hallertau | 7 | 3.9 | 93% | 50% - 100% |
Crystal | 5 | 4.3 | 83% | 50% - 100% |
Steeping Grains Used In Flanders Red Ale Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Special B | 3 | Grain | crystal 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 | 76 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
White Labs - Flemish Ale Blend WLP665 | 12 | White Labs | Ale | Med-High | Low/Med | 83% | 68°F | 80°F |
Fermentis - Safale - American Ale Yeast US-05 | 12 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - Belgian Sour Mix WLP655 | 11 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°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 | 6 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Lallemand - WildBrew Philly Sour | 5 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
White Labs - Abbey Ale Yeast WLP530 | 5 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
Omega Yeast Labs - Lactobacillus Blend OYL-605 | 5 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
Wyeast - German Ale 1007 | 5 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
Other Ingredients Used In Flanders Red Ale Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 28 | Water Agt | Mash | 16% | 0% - 100% |
Lactic acid | 20 | Water Agt | Mash | 67% | 1% - 100% |
Epsom Salt | 17 | Water Agt | Mash | 10% | 0% - 43% |
Calcium Chloride (dihydrate) | 16 | Water Agt | Mash | 11% | 0% - 48% |
Whirlfloc | 11 | Water Agt | Mash | 60% | 5% - 100% |
Baking Soda | 8 | Water Agt | Mash | 6% | 0% - 14% |
Wyeast - Beer Nutrient | 6 | Other | Boil | 69% | 27% - 100% |
Calcium Chloride (anhydrous) | 6 | Water Agt | Mash | 15% | 0% - 100% |
Chalk | 6 | Water Agt | Mash | 3% | 0% - 15% |
Irish Moss | 6 | Fining | Boil | 84% | 9% - 100% |