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
- Mash grains at 152ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 40 minutes
- Add second hop addition, boil 20 minutes
- Cool to 72ºF, oxygenate wort
- Pitch 2 vials WLP665 Flemish Ale Blend
- 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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