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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

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