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Flanders Red Easter Sour Ale

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Flanders Red Easter Sour Ale

back to search Back to Search  Style Details 

Beer Style: Flanders Red Ale (17B)
Recipe Type: all-grain
Yield: 11 US gallons

Flanders Red Ale
Beer Color

Ingredients:

  • 2.00 tsp - Calcium Chloride (Mash 60 min) (Misc)
  • 0.75 tsp - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
  • 0.50 tsp - Baking Soda (Mash 60 min) (Misc)
  • 1 lbs - Rice Hulls (0.0 SRM) (Grain)
  • 10 lbs - Munich Malt (9.0 SRM) (Grain)
  • 4 lbs - Vienna Malt (3.5 SRM) (Grain)
  • 3 lbs - Wheat, Flaked (1.6 SRM) (Grain)
  • 1 lbs - Aromatic Malt (26.0 SRM) (Grain)
  • 1 lbs - Caramunich Malt (56.0 SRM) (Grain)
  • 1 lbs - Special B Malt (180.0 SRM) (Grain)
  • 1.2 oz - Hallertauer [4.8%] - First Wort (Hops)
  • 2.50 tsp - Calcium Chloride (Boil 60 min) (Misc)
  • 1.00 tsp - Baking Soda (Boil 60 min) (Misc)
  • 1.00 tsp - Gypsum (Calcium Sulfate) (Boil 60 min) (Misc)
  • 1 pkgs - Bug County ECY20 (East Coast Yeast #ECY20) (Yeast)
  • 1 pkgs - Roselare Belgian Blend (Wyeast Labs #3763) (Yeast)
  • 1.50 oz - Oak Chips (Secondary 180 days) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.052 (12.8° P)
Final Gravity: 1.012 SG (3.1° P)
Alcohol by Vol: 5.3%
Color SRM: 16.4  Color Sample 
Bitterness IBU: 12.2
Recipe Type: all-grain
Yield: 11.00 US Gallons

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