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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 4418
Rare Barrel Flanders Red
7.5 gal 5.74% 4.71 1.057 1.013
All Grain 2644
Flanders Red
11 gal 5.64% 5.59 1.054 1.011
All Grain 2046
Ultraviolet
20 L 6.97% 7.8 1.062 1.009
All Grain 1738
Provisional Sour Brown Ale
5 gal 6.35% 12.5 1.057 1.009
All Grain 1705
Zed's Dead Red
38 L 5.82% 15.13 1.060 1.015
All Grain 1541
O'Higgins Red Ale
24 L 5.64% 11.63 1.051 1.008
All Grain 1540
Days Gone Bye Red Sour Ale
11 gal 5.1% 3.67 1.053 1.014
All Grain 1359
wine barrel brew
9 gal 6.65% 12.93 1.061 1.010
BIAB 1178
Alex B's Flanders Red
7.5 gal 6.86% 8.99 1.067 1.014
All Grain 1141

Newest Flanders Red Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Flanders Red
6 gal 6.27% 19.99 1.062 1.014
BIAB 17
Is Zed Dead?
270 L 5.7% 13.12 1.058 1.014
All Grain 29
Flanders Red
21 L 5.68% 3.44 1.058 1.015
All Grain 41
Flanders Red (Club Barrel)
10 gal 6.09% 20.27 1.061 1.014
All Grain 23
Flanders Wed
21 L 5.33% 5.94 1.051 1.010
All Grain 29
Barrel Red Sour
104 L 6.56% 34.85 1.057 1.008
All Grain 49
Flanders
5 gal 6.02% 13.85 1.057 1.011
BIAB 54
Rare Barrel Flanders Red
6 gal 5.71% 1.16 1.057 1.014
BIAB 45
Flanders Red “Baroness von Rycknell”
15 L 6.42% 0 1.063 1.014
extract 37
Kettle Sour Flanders
6 gal 5.41% 17.31 1.048 1.006
All Grain 48

Fermentables Used In Flanders Red Ale Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 83 Belgian Grain roasted malt 115°L
34 4% 0% - 9%
German - Vienna 46 German Grain base malt 4°L
37 39% 3% - 88%
Belgian - Aromatic 41 Belgian Grain roasted malt 38°L
33 5% 2% - 11%
American - Vienna 28 American Grain base malt 4°L
35 39% 5% - 65%
Munich - Light 10L 27 Grain specialty malt 10°L
33 17% 5% - 43%
Munich 27 Grain specialty malt 6°L
37 23% 3% - 77%
Belgian - Pilsner 25 Belgian Grain base malt 1.6°L
37 47% 13% - 79%
German - Pilsner 23 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%

Hops Used In Flanders Red Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 21 5 95% 25% - 100%
Saaz 15 3.5 67% 25% - 100%
Hallertau Mittelfruh 10 3.75 91% 29% - 100%
Fuggles 9 4.5 85% 43% - 100%
Hallertau Hersbrucker 8 4 92% 38% - 100%
Magnum 8 15 79% 15% - 100%
Tettnanger 6 4.5 80% 37% - 100%
Kent Goldings 5 5 100% 100% - 100%
Crystal 4 4.3 80% 50% - 100%
Domestic Hallertau 3 3.9 100% 100% - 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 48 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
White Labs - California Ale Yeast WLP001 7 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Belgian Sour Mix WLP655 6 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
The Yeast Bay - Mélange - Sour Blend 6 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
White Labs - Abbey Ale Yeast WLP530 3 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Brettanomyces lambicus 5526 3 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Fermentis - Safbrew - Abbaye Yeast BE-256 3 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 3 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 13 Water Agt Mash 19% 0% - 100%
Lactic acid 10 Water Agt Boil 67% 5% - 100%
Whirlfloc 7 Fining Boil 61% 5% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 5% 0% - 25%
Epsom Salt 6 Water Agt Mash 4% 0% - 26%
Calcium Chloride (dihydrate) 5 Water Agt Mash 5% 0% - 26%
Table Salt 4 Water Agt Mash 5% 0% - 21%
Chalk 4 Water Agt Mash 0% 0% - 0%
Irish Moss 4 Other Boil 99% 94% - 100%
Wyeast - Beer Nutrient 3 Water Agt Boil 59% 27% - 100%

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