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Otis Bradley October 4, 2011 at 8:14 pm

Jamil’s Lambic podcast

OG: 1.053
Color: 4 SRM
Alcohol: 6.2 ABV
Boil 90 Min
Pre Boil Volume: 7.7 Gallons
Pre Boil Grav: 1.041
Pilsner LME    4.1 lbs.    45.1%%
Wheat LME     5.0 lbs.       54.9%
Aged Hops, 90 min 3.0oz ~5 IBU
US-05 or WLP001
All grain option:
Replace the pilsner extract with 7.5 Pounds pilsner malt.  Replace wheat extract with 5lbs flaked wheat.  Dough in at 113 F for 15 minutes.  Perform a rest at 122 F for 15 minutes, 149 F for 45 minutes, and 158 F for 30 minutes. Raise to a mashout temperature of 169 F and then sparge with with 190 F water.


Otis Bradley October 4, 2011 at 8:02 pm

Flanders Red from Jamil
Also get the podcast

As requested, here is the recipe for my Flanders Red Ale. Make sure you read the fermentation notes at the end.

Flanders Red Ale (BOS)

A ProMash Recipe Report

BJCP Style and Style Guidelines

20-E Lambic & Belgian Sour Ale, Flanders Red Ale

Min OG: 1.042 Max OG: 1.060
Min IBU: 14 Max IBU: 25
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 14.00
Anticipated OG: 1.059 Plato: 14.58
Anticipated SRM: 14.2
Anticipated IBU: 15.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.046 SG 11.43 Plato


% Amount Name Origin Potential SRM
32.1 4.50 lbs. Pilsener Germany 1.038 2
32.1 4.50 lbs. Vienna Malt America 1.035 4
3.6 0.50 lbs. Aromatic Malt Belgium 1.036 25
21.4 3.00 lbs. Munich Malt Germany 1.037 8
3.6 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.6 0.50 lbs. Special B Malt Belgian 1.030 120
3.6 0.50 lbs. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
0.70 oz. Goldings – E.K. Pellet 5.70 15.6 60 min.


White Labs WLP001 California Ale

Mash Schedule

Mash Type: Single Step

Grain Lbs: 14.00
Water Qts: 18.20 – Before Additional Infusions
Water Gal: 4.55 – Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 – Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 5.67 – Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notice that the yeast is CA ale? How in the world then do you get the funky, sour flavors of this style?

1) Ferment the beer cold, around 65F, trying to leave some residual sugar, around 1.015 to 1.020.

2) Rack the beer off the yeast into a clean, plastic bucket with lid and airlock. Pitch Wyeast Roselare (just smack it and toss it, don’t wait for it to swell).

3) Keep it around 65F to70F for six months, until the pellicle forms and drops.


Dan Baker September 29, 2011 at 1:25 pm

Here’s my recipe for the Berliner Weisse that won the Club-only Bragging Rights Competition at the 2011 Southern California Homebrewer’s Festival at Lake Casitas.

Ventura Weiße – Berliner Weisse (7 gallons)
OG 1.030, FG 1.005, SRM 2.7, IBU 7.9

4.5 lbs Rahr 2-row
3 lbs White Wheat

0.5oz Liberty pellets (4.5% aa), 60 minutes

Made sour starter by adding a handful of unmilled malted 2-row barley and 2oz cane sugar to 500ml H2O. Let this sit at 100F for 3 days, then filtered grain debris out.

Mashed grains and sparged. Brought to boil, chilled to 100F. Pitched sour starter and held 18 hours, then boiled and bittered as normal.

Fermented with 1L starter of WLP001 for about 10 days.

The funny thing about winning for this recipe is that I brought my sample in a polypropylene bottle (with the Baxter sterile water label still intact, but X’d out with Sharpie). The organizers (who know me and like to give me a hard time) said “what the hell is that thing?” when I turned the sample in. I just laughed and didn’t really say anthing. Had I known what would happen I would have replied, “It’s your winner, sucka!”