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  • Flemish Brown


    Brewed with a mix of Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus; the sour character will continually change with extended aging in secondary fermentation. Traditional styles are aged up to 3 years before bottling.


    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    3 lbs Pilsen Malt Base
    1.5 lbs Carabrown® Malt Roasted, Brown
    0.5 lb Caramel Malt 120L Caramel, Crystal
    1 oz Perle Hops (7% AA) Boil 60 minutes
    2 vials WLP655 Belgian Sour Mix 1
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes
    1 oz Light Oak Chips Secondary fementation

    Procedures

    1. Steep grains in water at 150-158ºF for 30 minutes
    2. Remove grains
    3. Bring to a boil
    4. Remove from heat
    5. Add liquid extract and hops
    6. Bring to a boil
    7. Oxygenate and pitch yeast

    Primary Fermentation: 14 days at 75ºF

    Secondary Fermentation: 1+month at 65ºF

    Fermentation Notes: Boil oak chips in a cup of water, strain off water, add chips to fermenter

    Original Gravity: 1.068

    Final Gravity: 1.018

    Alcohol by Weight: 5.3%

    Alcohol by Volume: 6.7%

    IBU: 20

    Color: 22 SRM

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