Gordon Strong’s Flanders Red

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.010
IBU = 16 SRM = 17 ABV = 5.3%

Ingredients
7 lbs. (3.2 kg) Vienna malt
2 lbs. (0.91 kg) flaked maize
12 oz. (340 g) dark Munich malt (9 °L)
12 oz. (340 g) Caramunich® III malt
6 oz. (170 g) Special B malt
2 oz. (57 g) chocolate wheat malt
3.4 AAU Styrian Goldings hops (first wort hop) (0.75 oz./21 g at 4.5% alpha acids)
0.5 oz. (14 g) Saaz hops (5 min.)
Wyeast 3763 (Roeselare Ale Blend), or White Labs WLP665 (Flemish Ale Blend), or White Labs WLP655 (Belgian Sour Mix 1), or Yeast Bay WLP4633 (Melange Blend Yeast)
French oak spiral, medium-plus toast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. of calcium chloride and 0.5 tsp. of calcium sulfate to the mash.

This recipe uses a single infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash the Vienna, Munich, and maize at 153 °F (67 °C) for 60 minutes. Add the remaining specialty malts, raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes.
Sparge slowly and collect 6.5 gallons (24.5 L) of wort. First wort hops go into the kettle early in the sparging phase. Boil the wort for 75 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and ferment for 12–18 months. Put the oak spiral into the fermenter at the start of fermentation; before using, lightly boil the spiral for 15 minutes, discarding the water and using the spiral.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Flanders Red

(5 gallons/19 L, partial mash)
OG = 1.050 FG = 1.010
IBU = 16 SRM = 17 ABV = 5.3%

Ingredients
3 lbs. (1.4 kg) pale ale dried malt extract
1 lb. (0.45 kg) Vienna malt
2 lbs. (0.91 kg) flaked maize
12 oz. (340 g) dark Munich malt (9 °L)
12 oz. (340 g) Caramunich® III malt
6 oz. (170 g) Special B malt
2 oz. (57 g) chocolate wheat malt
3.4 AAU Styrian Goldings hops (first wort hop) (0.75 oz./21 g at 4.5% alpha acid)
0.5 oz. (14 g) Saaz hops (5 min.)
Wyeast 3763 (Roeselare Ale Blend), or White Labs WLP665 (Flemish Ale Blend), or White Labs WLP655 (Belgian Sour Mix 1), or Yeast Bay WLP4633 (Melange Blend Yeast)
French oak spiral, medium-plus toast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. of calcium chloride and 0.5 tsp. of gypsum to the mash.

This recipe uses a single infusion mash. Heat 7.5 qts. (7.1 L) of water to about 165 °F (74 °C). Place the crushed Vienna and Munich malts and maize in a large muslin bag and submerge the bag. Stir to make sure no dough balls exist. Rest at 153 °F (67 °C) for 60 minutes. Add the remaining specialty malts in separate bag, raise the temperature to 168 °F (76 °C) if you can without scorching the bags. Remove both bags and place in a large colander. Wash the grains with 2 gallons (7.6 L) of hot water. Add the malt extract and stir thoroughly to dissolve completely. Top off kettle to 6.5 gallons (24.6 L), add the first wort hop, then turn the heat on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated. Follow the all-grain instruction for fermentation temperature, aging timeframe, and packaging.