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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

  1. Steep grains in water at 150-158ºF for 30 minutes
  2. Remove grains
  3. Bring to a boil
  4. Remove from heat
  5. Add liquid extract and hops
  6. Bring to a boil
  7. 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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