Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Flanders Red Ale

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

Ingredients

  • For 6 gallons (22.7 L)
    • 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

    Specifications

    • 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

    Directions

    • Mash grains at 154°F (68°C) for 60 minutes.
    • Mash out at 168°F (76°C) for 10 minutes.
    • Photo © Visit Flanders
    Tags: