Recipe: Flanders Brown Ale
Specifics
Reference
Style:
Contributor: Nicholas Trandem
Yield: 5 gallons
Reference
Color (SRM/EBC):
19/37.4
Bitterness: 21 IBU (Tinseth)
BU/GU 0.3
Calories: 229 (12 ounces)
ABV: 7.7%
ABW: 6%
OG: 1.070
OG (Plato): 17.06° P
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 5.6° P
App. Atten.: 82%
Real Atten.: 67.2%
General Information
Method: Extract
Source: Brewing Classic Styles
Recipe
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 375 ml
Procedure

When fermentation begins to slow, rack to secondary and add souring mix (Wyeast #3763 Roeselare Blend or WLP655 Belgian Sour Mix I). When sourness is noticeable, bottle and store cold.

Fermentation
Primary: 7 days @ 65° F
Secondary: 14 days @ 65° F
Age: 14 days @ 70° F