Briess Recipe Database

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  • Flemish Amber

    The unique blend of microbes found in White Labs Flemish Ale Blend creates a flavor profile that is slightly funky, slightly sour, and all delicious.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Staff


    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Sparkling Amber LME 60 minute boil Malt Extract
    3.3 lbs CBW® Munich LME 60 minute boil Malt Extract
    1.0 lb CBW® Sparkling Amber DME 60 minute boil Malt Extract
    1.0 oz Styrian Goldings Hops (5.5% AAU) 60 minute boil
    1 pack WLP665 Flemish Ale Blend (plus 1/4 pack for bottle conditioning) Fermenter


    1. Dissolve extract in 5 gallons of water
    2. Bring to boil
    3. Add 1.0 oz of Styrian Goldings Hops
    4. Boil 60 min
    5. Cool wort to 72°F
    6. Transfer to fermenter
    7. Pitch one pack of WLP665 Flemish Ale Blend

    Primary Fermentation: 2-3 weeks at 70-75°F

    Secondary Fermentation: Transfer off yeast and age for 4-12 weeks at 60-65°F to achieve desired sour character

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP665 Flemish Ale Blend for 2-3 weeks

    Original Gravity: 1.055

    Final Gravity: 1.101

    Alcohol by Weight:

    Alcohol by Volume: 5.9

    IBU: 16

    Color: 16 SRM