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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 Steep Grain Base
2 lbs Wheat Malt, Red Steep Grain Wheat
1 lb Caramel Malt 60L Steep Grain Caramel, Crystal
1 lb Flaked Corn Steep Grain Flakes
1 oz Saaz Hops (4% AA) 60 minute boil
1 pack WLP655 Belgian Sour Mix Fermenter


  1. Mash grains in water at at 154-156ºF for 45 minutes
  2. Sparge grain with 170ºF water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 1 oz Saaz Hops
  5. Boil for 60 minutes
  6. Turn heat off and cool wort to 72ºF
  7. Transfer to fermenter
  8. Pitch one pack of WLP655 Belgian Sour Mix

Primary Fermentation: 1-2 weeks at 72ºF

Secondary Fermentation: Rack-off to secondary and store for 2-4 months at 50-60ºF

Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP655 Belgian Sour Mix Yeast for 2-3 weeks

Original Gravity: 1.053

Final Gravity: 1.010

Alcohol by Weight:

Alcohol by Volume: 5.6%

IBU: 15

Color: 14 SRM


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