Matt’s Flanders Brown Ale

ABV: 6.40%

IBU: 28

SRM: 23

OG: 1.061

FG: 1.012

Link to article

The following beer recipe is featured in the July/August 2001 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This recipe may take the better part of a year to come into its own, but the sour brown ale at the end of the rainbow is well worth the wait! Flanders Brown Ale, otherwise known as oud bruin, is likened to a malty old ale that has gone funky, with hints of fruit and sourness.

This recipe is featured in "Belgian Barm & Barrels: Making Flanders Red and Brown Ale" by Matt Stinchfield (July/August 2001 Zymurgy)

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The following beer recipe is featured in the July/August 2001 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This recipe may take the better part of a year to come into its own, but the sour brown ale at the end of the rainbow is well worth the wait! Flanders Brown Ale, otherwise known as oud bruin, is likened to a malty old ale that has gone funky, with hints of fruit and sourness.

This recipe is featured in "Belgian Barm & Barrels: Making Flanders Red and Brown Ale" by Matt Stinchfield (July/August 2001 Zymurgy)

Ingredients:

  • 7.5 lb (3.4 kg) Pale malt
  • 1.5 lb (0.68 kg) Munich malt
  • 1.0 lb (0.46 kg) CaraMunich malt
  • 6 oz (170 g) Special B malt
  • 4 oz (114 g) Chocolate malt
  • 8 oz (230 g) Amber Belgian Candi Sugar
  • 1.25 oz (35 g) Slovenian Styrian Golding hops, 4% a.a. (90 min)
  • 0.25 oz (7 g) English Fuggles hops, 4.3% a.a. (30 minutes)
  • Wyeast 1388 Belgian Strong yeast (initial pitch)
  • Wyeast 5335 Lactobacillus (second pitch)

Specifications:

Yield: 5 gallons (19 L)

Original Gravity: 1.061

Final Gravity: 1.012

ABV: 6.40%

IBU: 28

SRM: 23

Boil Time: 120 minutes

Directions:

Primary Fermentation 68-72°F (20-22°C) for five to seven days, then pitch Wyeast 5335 into the same fermenter, increase fermentation temperature to 75-80°F (24-27°C). Leave for three weeks, then rack to secondary. Secondary Fermentation 68-72°F (20-22°C) for six months, taste for acidity prior to bottling, adjust if necessary with lactic acid or by blending with a non-acidified batch.


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