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
- Steep grains in water at 150-158ºF for 30 minutes
- Remove grains
- Bring to a boil
- Remove from heat
- Add liquid extract and hops
- Bring to a boil
- 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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