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Sour Brown Kriek

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Sour Brown Kriek

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Beer Style: Flanders Brown Ale/Oud Bruin  (17C)
Recipe Type: all-grain
Yield: 5 US gallons

Flanders Brown Ale/Oud Bruin


Making a sour brown type beer is somewhat easier than a lambic. So here is my recipe for an excellent sour brown kreik beer.

The lambic's flavour/aroma is a result of a unique fermentation process involving a host of yeasts and bacteria, I recommend J.X. Guinard's Lambic book for more info. It is unfortunate that articles in Zymurgy wriiten by CP lead people to beleive that sour mashing is a part of lambic, perhaps he could read Guinards book after all isn't he the publisher!


  • 10 pounds, 2--row Klages
  • 15 pounds, wheat malt
  • 2 pounds, chocolate malt
  • 1/4 ounce, Styrian Goldings
  • 2 ounces, Clusters

Beer Profile

Original Gravity: 1.070
Final Gravity: 1.020
Alcohol by Vol: 6.55%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


This is a single temperature infusion mash at 165 degrees for 1--1/2 hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7 day primary, 14 day secondary kegged with 16 ounce cherry concentrate (68 brix) and Brettenomyces culture.