This Flanders red ale recipe by Jamil Zainasheff was awarded the gold medal at the 2007 National Homebrewers Conference. This traditional style from the Flemish region of Belgium, has a common sour characteristic with hints of fruit flavors such as plum, raspberry and orange.
Flanders Red Ale | Flanders Red Ale
- 5.25 lb (2.38 kg) | German Pilsner malt
- 5.25 lb (2.38 kg) | U.S. Vienna malt
- 1.0 lb (0.45 kg) | German Munich malt
- 0.5 lb (227 g) | Belgian caramel Munich malt
- 0.5 lb (227 g) | Belgian aromatic malt
- 0.5 lb (227 g) | Belgian Special B malt
- 0.5 lb (227 g) | German wheat malt
- 0.8 oz (23 g) | EK Goldings pellet hops, 5% alpha acid (60 min.)
- White Labs WLP 001 California ale yeast
- Wyeast No. 3763 Roeselare Blend
- Original Gravity: 1.057
- Final Gravity: n/a
- ABV: n/a
- IBU: n/a
- SRM: n/a
- Boil Time: 90 minutes
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
- Mash grains at 154°F (68°C) for 60 minutes.
- Mash out at 168°F (76°C) for 10 minutes.
- Photo © Visit Flanders