Click here to print

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


©2008-2024 Briess Malt & Ingredients