For my first foray into sour beers, I decided to brew a Flemish Red. I chose a recipe from Jeff Sparrow, picked up the ingredients and got to work.

The brew day was pretty standard without any mishaps or unexpected events.

Brew date: 10/28/2014


7.0 lbs. (3.2 kg) pale malt
1.5 lbs. (0.68 kg) flaked maize
1.0 lb. (0.45 kg) Vienna malt
1.4 lbs. (0.64 kg) CaraMunich® malt
3.0 oz. (85 g) chocolate malt
8.0 oz. (0.23 kg) biscuit malt
10 oz. (0.28 kg) acidulated malt
2.0 oz. (57 g) special B malt
12 oz. (0.34 kg) wheat malt
1.0 lb. (0.45 kg) rice hulls (in mash)


0.5oz Styrian Goldings (60min)
0.5 Northern Brewer (30min)
0.5 Styrian Goldings (5min)


Wyeast 3278 Lambic
Wyeast 1028 London ale
Wyeast 5526 Brett Lambic


0.5 tsp Yeast nutrient (15min)
1 Whirlfloc tablet (15min)

First running SG: 1.073
Pre-boil SG: 1.049
OG: 1.055
Est FG: 1.012

After the boil, the wort was cooled to 72 and then let to sit until it cooled to 68. All yeast and bugs were pitched simultaneously, based on the advice from Mike from the Mad Fermentationist. I placed the carboy in my fermentation chamber to sit at 68 for one week and then took it out to sit at 70 (my basement temperature for the rest of the fermentation. Fermentation visibly took off after about 24 hours.

This will sit in the fermenter for nine months to a year before it is bottled.