Flanders Sour Brown Ale
5 gallons at 1057 (calculated at 77 percent mash efficiency)
3 pounds pilsner malt
6 pounds Munich malt
12 ounces aromatic malt (a sort of very dark Munich, around 20 Lovibond)
4 ounces dark crystal
2 ounces black malt, preferably European, de-bittered
8 ounces unrefined brown sugar, such as pilonillo or demerara
Mash 1.5 hours at 145 degrees F, then sparge as you normally would.
Or, for an extract version:
6 pounds amber malt extract syrup (or 5 pounds dry)
1 pound dark crystal
2 ounces black malt, preferably European, de-bittered
8 ounces unrefined brown sugar, such as pilonillo or demerara
Hops:
1 ounce Northern Brewer, added at beginning of boil
Ferment with a neutral ale yeast, such as a European ale type. When primary is finished, rack into secondary and add a package of mixed lambic culture (see above).
