Ridgetown Raspberry Brown

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 10.1 IBUs 19.5 SRM 1.100 1.025 10.0 %
Actuals 1.12 1.017 13.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Flanders Brown Ale/Oud Bruin 17 C 1.04 - 1.074 1.008 - 1.012 20 - 25 15 - 22 2.2 - 2.8 4 - 8 %


Name Amount %
Caramel/Crystal Malt - 60L 1.729 lbs 9.87
Pale Liquid Extract 9.872 lbs 56.33
Amber Liquid Extract 2.961 lbs 16.9
Wheat Liquid Extract 2.961 lbs 16.9


Name Amount Time Use Form Alpha %
Crystal 63.9 g 60 min Boil Pellet 3.5


Name Amount Time Use Type
Rasberry 5.00 lb 14 days Primary Other


Name Lab Attenuation Temperature
American Ale (1056) Wyeast Labs 75% 60°F - 72°F
Belgian Lambic Blend (3278) Wyeast Labs 70% 63°F - 75°F
Brettanomyces Bruxellensis (WLP650) White Labs 70% 65°F - 72°F


Step Temperature Time
Mash In 150°F 75 min


Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F



Primary Fermentation
- glass carboy
Secondary Fermentation/Aging with Bugs
- in in plasic carboy
Secondary with Oak Chips
- in plastic carboy

Step by Step:
Mash at 154 °F (68 °C). Boil for 60 minutes. Ferment with neutral ale yeast at 75 °F (24 °C), then rack to barrel and add sour blend. Aging time is totally up to the barrel. This is where years of tasting and blending come in handy. If you want to blend, try ~ 20% of a sweeter (younger) barrel, ~30% of a nice mild sour barrel and ~50% of a well established “tour gripper” with nice oak notes (cherries, horse blanket, etc). (Young usually means ~ 1 year, mid range ~2 years and grippers are 3+ years.) But there are no rules here. Do whatever works for you.
Extract Option:
Omit 2-row pale malt. Add 1 lb. 14 oz. (0.85 kg) dried malt extract and 4 lb. 10 oz. liquid malt extract. Steep in 4.8 qts. (4.6 L) of water at 154 °F (68 °C) for 45 minutes. Rinse with 2.4 qts. (2.3 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), add dried malt extract and bring to a boil. Boil for 60 minutes, stirring in LME at end of boil. 

Poor Man's Barrel Option: 
Don’t have the budget (or room) for a barrel? Try this “poor man’s” method of emulating some of the aspects of barrel aging. Conduct your primary fermentation in a bucket or ferment the beer with ale yeast, then rack it to a bucket — adding any “bugs” that may be called for. Buckets are more permeable to oxygen than barrels are, so let the beer condition in the bucket for only about 3 months, then rack it to a carboy for the remaining conditioning time. Two weeks before racking, take 3.0 oz. (85 g) of oak cubes (French oak, medium toast) and soak them in wine. Use Chardonnay for the Temptation clone, Pinot Noir for La Roja, Cabernet Sauvignon for Darth Porter and Burgundy or Meritage for Grand Cru and La Folie. Change wine every 3 days to lessen the intensity of the new oak. Add cubes when beer is racked to carboy.