Sour Ale - Flanders Red Ale (BJCP 2008)
Top 10 Flanders Red Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Wild Sweet and Sour Lemon Flanders Red |
6 gal | 8.25% | 23.03 | 1.070 | 1.007 | All Grain | 4693 | |
| Red Headed Stranger |
5.5 gal | 6.88% | 20.99 | 1.070 | 1.017 | All Grain | 4363 | |
| Flanders Red (Kettle Sour) |
6.5 gal | 5.74% | 17.76 | 1.058 | 1.014 | All Grain | 3217 | |
| Kettle Soured Duchesse de Bourgogne Clone |
5 gal | 7.14% | 16.46 | 1.068 | 1.014 | extract | 3129 | |
| Flanders Red Ale |
5 gal | 6.7% | 23.62 | 1.068 | 1.017 | All Grain | 2778 | |
| Ned Flanders Red v1 |
5.25 gal | 5.05% | 4.15 | 1.050 | 1.011 | extract | 2640 | |
| Kommunister i Lysthuset |
21 L | 5.32% | 14.66 | 1.054 | 1.013 | BIAB | 2455 | |
| Ned Flanders Lefty Red |
5.5 gal | 5.96% | 6.42 | 1.057 | 1.011 | All Grain | 2389 | |
| Flanders Red Mad Fermentationist/American Sour Beers |
5 gal | 6.78% | 4.59 | 1.057 | 1.005 | All Grain | 2187 | |
| *Flanders Red |
5.5 gal | 6.35% | 16.79 | 1.061 | 1.012 | All Grain | 1941 |
Newest Flanders Red Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Thiolized kettle sour |
5 gal | 4.89% | 8.5 | 1.048 | 1.011 | All Grain | 215 | |
| Zeds Dead Flemish Red |
25 L | 5.45% | 0 | 1.055 | 1.014 | All Grain | 164 | |
| example03 |
10 L | 5.61% | 12.44 | 1.059 | 1.016 | All Grain | 226 | |
| Counterpublic Red ale |
210 L | 6.26% | 14.89 | 1.050 | 1.003 | All Grain | 201 | |
| Peach Sour Ale |
5.5 gal | 5.93% | 20.54 | 1.061 | 1.015 | Partial Mash | 512 | |
| Dark Cherry Sour |
5.5 gal | 4.81% | 15.57 | 1.045 | 1.009 | extract | 186 | |
| Tonsmiere Flanders Red |
23 L | 5.72% | 2.18 | 1.059 | 1.015 | BIAB | 461 | |
| Science Experiment |
3 gal | 6.31% | 17.31 | 1.062 | 1.014 | All Grain | 285 | |
| Gummy Beer |
21 L | 9.7% | 0 | 1.087 | 1.013 | All Grain | 322 | |
| Red Ale Primera |
20 L | 5.03% | 24.99 | 1.048 | 1.010 | All Grain | 462 |
Fermentables Used In Flanders Red Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Special B | 68 | Grain | crystal malt |
115°L
|
34 | 4% | 2% - 33% | |
| German - Vienna | 40 | German | Grain | base malt |
4°L
|
37 | 38% | 9% - 89% |
| Munich - Light 10L | 32 | Grain | specialty malt |
10°L
|
33 | 24% | 3% - 78% | |
| Aromatic | 28 | Grain | base malt |
38°L
|
33 | 5% | 2% - 17% | |
| American - Vienna | 25 | American | Grain | base malt |
4°L
|
35 | 39% | 4% - 94% |
| German - Pilsner | 24 | German | Grain | base malt |
1.6°L
|
38 | 38% | 5% - 73% |
| Belgian - Pilsner | 23 | Belgian | Grain | base malt |
1.6°L
|
37 | 39% | 5% - 89% |
| Belgian - CaraMunich | 22 | Belgian | Grain | crystal malt |
50°L
|
33 | 5% | 3% - 12% |
| Aromatic Malt | 20 | Grain | specialty malt |
20°L
|
35 | 5% | 1% - 11% | |
| Flaked Wheat | 16 | Adjunct | raw |
2°L
|
34 | 9% | 4% - 17% |
Hops Used In Flanders Red Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 19 | 3.5 | 75% | 20% - 100% |
| East Kent Goldings | 18 | 5 | 85% | 20% - 100% |
| Magnum | 12 | 15 | 79% | 13% - 100% |
| Cascade | 11 | 7 | 43% | 14% - 100% |
| Styrian Goldings | 11 | 5.5 | 82% | 20% - 100% |
| Fuggles | 9 | 4.5 | 67% | 33% - 100% |
| Hallertau Hersbrucker | 8 | 4 | 85% | 33% - 100% |
| Willamette | 7 | 4.5 | 77% | 20% - 100% |
| Hallertau Mittelfruh | 7 | 3.75 | 97% | 80% - 100% |
| Citra | 6 | 11 | 32% | 13% - 75% |
Steeping Grains Used In Flanders Red Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 3 | American | Grain | roasted malt |
350°L
|
29 | 8% | 5% - 14% |
| Belgian - CaraMunich | 2 | Belgian | Grain | crystal malt |
50°L
|
33 | 56% | 12% - 100% |
| Special B | 2 | Grain | crystal malt |
115°L
|
34 | 56% | 12% - 100% |
Yeasts Used In Flanders Red Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Roeselare Ale Blend 3763 | 45 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Fermentis - Safale - American Ale Yeast US-05 | 7 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Belgian Sour Mix WLP655 | 7 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| White Labs - California Ale Yeast WLP001 | 5 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Lallemand - WildBrew Philly Sour | 4 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| The Yeast Bay - Mélange - Sour Blend | 4 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Bootleg Biology - Sour Solera Blend | 3 | Bootleg Biology | Blend | Medium | Medium | 95% | 65°F | 75°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 3 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| White Labs - Brettanomyces Lambicus WLP653 | 3 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
Other Ingredients Used In Flanders Red Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 7 | Water Agt | Mash | 10% | 0% - 50% |
| Lactic acid | 7 | Water Agt | Sparge | 87% | 17% - 100% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 26% | 0% - 55% |
| Irish Moss | 4 | Fining | Boil | 63% | 3% - 100% |
| Epsom Salt | 3 | Water Agt | Mash | 40% | 2% - 100% |
| Whirlfloc | 3 | Other | Boil | 62% | 25% - 100% |
| Baking Soda | 2 | Water Agt | Mash | 4% | 0% - 8% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 50% | 0% - 100% |
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