Briess Recipe Database

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Malt: Caramel Malt 60L

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  Rampant Lion (Flanders Ale)

  
  

  Dark ale fermented with a Flemish sour blend of Saccharomyces yeast, Brettanomyces, Lactobacillus, and Pediococcus; resulting in a complex, dark stone fruit character.

  
  

  Type: Ale

  Style: Mild / Red / Brown Ales

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  10 lbs	Pilsen Malt		Base
  2 lbs	Caramel Malt 60L		Caramel, Crystal
  1 lb	Caramel Malt 120L		Caramel, Crystal
  .5 lb	Carabrown® Malt		Roasted, Brown
  .25 lb	Midnight Wheat Malt		Bitterless Black
  .5 lb	Sugar
  1 oz	Willamette Hops (5% AA)	Boil 60 minutes
  1 oz	Willamette Hops (5% AA)	Boil 20 minutes
  2 vials	WLP665 Flemish Ale Blend
  1 capsule	Servomyces Yeast Nutrient	Boil 10 minutes

  
  

  Procedures

  1. Mash grains at 152ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 40 minutes
  5. Add second hop addition, boil 20 minutes
  6. Cool to 72ºF, oxygenate wort
  7. Pitch 2 vials WLP665 Flemish Ale Blend
  8. Upon first signs of fermentation cool to 52ºF

  ---

  Primary Fermentation: 3 weeks at 72ºF for 45 minutes

  Secondary Fermentation: 2-6 months

  Fermentation Notes: Add 1/4 vial WLP665 Flemish Ale Blend (optional yeast choices WLP001 or WLP550

  Original Gravity: 1.070

  Final Gravity: 1.017

  Alcohol by Weight: 5.5%

  Alcohol by Volume: 6.9%

  IBU: 24

  Color: 60

  Tags: