West Footscrazy Red - Flanders Red Ale - Homebrew Recipe

West Footscrazy Red - Flanders Red Ale - Homebrew Recipe

Dermott DowlingOct 2, '15
Let's get funky tonight...or more to the point in 1-3 years time! Wow, taking a walk down the wild side is not for the faint of heart or short of patience.  Spurred on by some outstanding fantastic Flanders Red home brews shared from Stu @VoyagerCraftMalt and the awesome show 'the sour hour' on my favourite brewing radio station 'the brewing network' it was time to get serious and get seriously funky and brew a Flanders Red ale :-) Voyager Craft Malt #114 Flanders Red Ale

Culture Club Creation:

We will not bore you to tears with the creation of the 'growler of sour power' but fair to say I started by harvesting some bottle dregs from a host of great Saisons including a Wild Saison from La Sirene and a Cantillon Kriek 100% Lambic purchased from my local independent bottlo - The Vin in Seddon - thx Ronje! La Sirene Saisonette La Sirene Harvesting Cantillon Kriek Lambic Harvesting If you want to learn more about harvesting bottle dregs look no further than The Mad Fermentationist  and I can highly recommend reading Michael's book - American Sour Beers for more on that topic. To put a base backbone under our culture club of harvested starter driven bottle dregs I picked up a smack pack of Wyeast Belgium Lambic Blend 3278 from our good friends @Grain&Grape our local home brew shop! Wyeast Lambic Blend


Style: 17.B Flanders Red Ale

OG/FG/IBU 1.0505 / 1.0126 / 20

SRM 10

ABV 4.9%

Batch Size:  9.46L (Picobrew) - double the quantities or 19L (US 5 gallons) homebrew length

Malt Bill:

West Footscrazy Red Ale Malt Bill


  • 15g of East Kent Goldings 6% A/A @60 mins (start of boil)

Water Amendments:

  • 1/2 tsp of Calcium Sulfate
  • 1/2 tsp of Calcium Chloride


  • Single Step Infusion Mash @67.8 Celsius


  • 90 mins on Picobrew
  • Irish Moss & Yeast Nutrient 10 mins from flameout



  • Cool to 20.6 C and keep consistent temperature for 10 days fermentation
  • Racked off into a 10L Glass Demijohn from John our good friend @Grain&Grape


  • Dropped some French Oak chips in red wine to soak and then added at the rate of 2g/L into the Demijohn
  • Sit back and relax - watch the microbes do their thing and 'the sickness' develop and wait patiently for a minimum of 1-3 years! Wow - need some serious sour power of resistance to temptation there my brewin' brothers and sisters :-)
West Footscrazy Flanders Red Ale  

Links to other Sources of inspiration: