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Flanders Red All-Grain Recipe Kit

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Flanders Red is your starting place for jumping into a whole new world of beer! Sours are complex and interesting, and it takes a special kind of brewer (mostly just a patient one with a taste for experimentation) to brew these! Flanders Red is generally known as the starting place for homebrewers who want to get into sours. This Flanders Red Ale recipe takes patience, but it'll be worth the wait! We recommend using Wyeast 3763 with your red ale brewing kit and fermenting in the range of 65-70 degrees. The wort should be oxygenated very well, so that the cultures can take hold. Fermenting in a carboy for up to a year or more will provide a slow and controlled souring so that the beer doesn't have too much vinegar flavor. A secondary with limited headspace for aging on the oak as well as a controlled amount of oxygen over the course of the aging is recommended. If you choose to forgo the transfer to secondary, add the oak cubes to the primary. During fermentation, a pellicle will form, and should not be disturbed. Your patience will be rewarded with a fine and complex ale that will be enjoyed and savored! 

All orders containing Liquid Yeast will be shipped with a complimentary ice pack to ensure safe shipping! 

Flanders Red - All-Grain Recipe Kit Instructions

Is this your first Homebrew Beer Recipe Kit? Check out our New to Brewing Guide to see a step by step road-map to brewing your first batch of beer!

Style Overview: 

Flanders Red is a well known beer style and a great introduction to sour beers. Traditionally, these beers were made in the northern region of Belgium, and aged in oaked barrels for up to two years. Complex, with red wine flavor and fruity flavors, this beer has been called the “Burgundy of Belgium” since it is the most wine-like beer you'll find. Flanders red ale, or Flanders acid ale, is a beer that ferments with many more microorganisms than brewer's yeast. In this ale, the microorganisms that brewers tend to avoid, like lactobacillus, pediococcus, brettanoymyces and even acetobacter, are defining flavors of this style. 

General Info: 

  • Batch Size: 5 Gallons
  • Mash at 154
  • Ferment at 65-70ºF for up to a year
  • Est. Original Gravity: 1.053 SG
  • Est. Final Gravity: 1.002-1.002 SG
  • Est. Alcohol by Volume: 5.4-6.7%
  • Bitterness: 14 IBUs
  • Est. Color: 13.6 SRM

Malts and Adjuncts: 

  • Pilsner
  • Vienna
  • Flaked Corn
  • Light Munich
  • Aromatic
  • Caramunich Type 1
  • Special B
  • Pale Wheat

Hops and Adjuncts: 

  • Hallertau Mittelfrüh Hop Pellets
  • Hungarian Oak Shavings

1 Review

  • 5

    Posted by Al R. on Mar 15th 2017

    Well let's see....haven't brewed it yet and I'm assuming it's gonna be a while after it's brewed before I can taste it so can't really give much of a review as of yet. Talk to me again in about a year maybe.