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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.


6.6 lbs - CBW® Pilsen Light LME
3 lbs - Pilsen Malt
1.5 lbs - Carabrown® Malt
0.5 lb - Caramel Malt 120L
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


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