Belgian Style - Flanders Red Ale
The Flanders Red Ale is a sour, fruity, red wine-like Belgian style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine. Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity of the beer.
Programmed infusion process; pH 5.3
- 60 ‘ at 63 °C
- 35 ‘ at 72 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 90 min;
- first hop: 60 min before the end;
Rest of process
- Whirlpool or centrifuge
- Fermentation for 1 week with a Saccharomyces yeast in a inox tank
- Maturation on wooden barrels with Lacto and Brett yeast culture
- Maturate for at least 1 year
- You can blend serveral beers together of different age
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
The amount of sugar to add before bottling is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.