Looking to brew a complex, sour, and fruity beer that requires patience and dedication? This Flanders Red Ale recipe may be just what you need. With a long ageing process and a blend of special malts, hops, and yeast, this beer is full of character and depth. Follow the recipe carefully, and you’ll be rewarded with a unique and delicious beer that’s worth the wait.
Flanders Red Ale Recipe
Equipment
- 1 Large brewing pot
- 1 Large mash tun
- 1 Thermometer
- 1 Fermentation vessel
- 1 Bottling equipment
Ingredients
For the Mash – Liquor 14 Litres (24 1/2 Pints) – Mash Time 1 hr – Temperature 65 °c/149 °F
- 7.1 lbs Vienna Malt Quantity 3.2kg
- 3.8 lbs Pale Malt Quantity 1.6kg
- 9 oz Wheat Malt Quantity 250g
- 10 1/2 oz Special B Quantity 300g
- 10 1/2 oz Caramunich ||| Quantity 300g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 10 mins
- 1 1/2 oz (Hops) East Kent Golding 5.5% When to add – At start of boil (IBU 20.7)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 22°C (72°F) – Conditioning 6 month at 22°C (72°F)
- 1 Wyeast 3763 Roeselare Ale Blend Yeast
Instructions
- Heat 14 liters (24 1/2 pints) of water to 65°C/149°F in your brewing pot.
- Combine all of the grains in your mash tun, and pour in the heated water. Stir until the temperature is consistent throughout, and maintain the temperature at 65°C/149°F for 1 hour.
- After 1 hour, drain the wort (the liquid) from the grains into your brewing pot.
- Heat 27 liters (47 1/2 pints) of water in your brewing pot, and add the wort from the mash tun.
- Bring the mixture to a boil and add 1 1/2 oz of East Kent Golding hops. Boil for 1 hour and 10 minutes, and add 1 tsp of Protofloc for the last 15 minutes.
- After boiling, cool the mixture to 22°C/72°F and transfer it to a sanitized fermentation vessel.
- Add the Wyeast 3763 Roeselare Ale Blend Yeast to the vessel and seal it.
- Allow the beer to ferment at 22°C/72°F for 28 days.
- After fermentation, bottle the beer and store it at 22°C/72°F for 6 months before sampling.
- Enjoy your delicious Flanders Red Ale after at least a year of ageing!
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 1+ Year | 6.2% | 20.7 IBU | 29 EBC |
Unique Flavors and Complexity
This Flanders Red Ale recipe offers a unique flavor profile that combines fruity and sour notes, along with a touch of bitterness from East Kent Golding hops. The blend of Vienna and Pale malts, wheat malt, Special B, and Carapils creates a complex malt profile that adds depth and character to the beer.
A Brewing Challenge
Brewing this Flanders Red Ale requires patience and dedication, as the beer needs to age for at least a year before it’s ready to drink. The Roeselare Ale Blend yeast used in this recipe adds to the complexity of the beer but also requires careful handling during fermentation.
A Rewarding Result
Despite the challenges of brewing this beer, the end result is a delicious and unique brew that’s worth the wait. If you’re up for a brewing challenge and want to try something different, this Flanders Red Ale recipe is a great choice.
FAQ on Making this Flanders Red Ale Recipe
What is the recommended ageing time for this Flanders Red Ale recipe?
The recommended ageing time for this Flanders Red Ale recipe is at least one year before sampling.
How many pints does this recipe make?
This recipe makes 40 pints of beer.
What is the estimated ABV of this beer?
The estimated ABV of this beer is 6.2%.
What type of hops are used in this recipe?
East Kent Golding hops are used in this recipe.
What is the recommended fermentation temperature for this beer?
The recommended fermentation temperature for this beer is 22°C (72°F).
What is the recommended conditioning time for this beer?
The recommended conditioning time for this beer is 6 months at 22°C (72°F).
What type of malt is used in this recipe?
The recipe uses Vienna and Pale malts, along with wheat malt, Special B, and Carapils.
What is the recommended mash time and temperature?
The recommended mash time is 1 hour and the temperature is 65°C/149°F.
What type of yeast is used in this recipe?
Wyeast 3763 Roeselare Ale Blend yeast is used in this recipe.
What is the recommended bitterness rating for this beer?
The recommended bitterness rating for this beer is 20.7 IBU.
