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  • Flanders Brown

    Longer aging helps develop the slight sour characteristic of this malty Belgian-style brown ale. A medium to full bodied brew with low to moderate carbonation and no astringency is fitting for this final “sweet and tart” finish.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    7 lbs Brewers Malt Base
    2 lbs Wheat Malt, Red Wheat
    1 lb Caramel Malt 60L Caramel, Crystal
    1 lb Flaked Corn Flakes
    1 oz Saaz Hops (4% AA) Boil 60 minutes
    1 vial WLP655 Belgian Sour Mix


    1. Mash at 154-156ºF for 45 minutes
    2. Sparge at 170ºF
    3. Knock out at 65ºF
    4. Oxygenate highly
    5. Cool to 72ºF
    6. Oxygenate and pitch yeast

    Primary Fermentation:

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity: 1.053

    Final Gravity: 1.010

    Alcohol by Weight: 4.1%

    Alcohol by Volume: 4.5%

    IBU: 15

    Color: 14 SRM