A sour, reddish-brown Belgian ale aged in wood, with a distinctive vinous, slightly sour, fruity character.
The target has a sulfate-to-chloride ratio of 0.3:1 (very malty, round, sweet) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 60 |
| Magnesium (Mg²⁺) | 8 |
| Sodium (Na⁺) | 15 |
| Chloride (Cl⁻) | 95 |
| Sulfate (SO₄²⁻) | 30 |
| Bicarbonate (HCO₃⁻) | 50 |
Water chemistry is highly recipe-dependent or the style is broad/historical. Treat this as a starting hypothesis, not a style requirement.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 3.61 g | 3.81 g |
| Gypsum (CaSO₄) | 0.04 g | 0.04 g |
| Epsom salt (MgSO₄) | 1.35 g | 1.42 g |
| Chalk (CaCO₃) | 0.23 g | 0.25 g |
| Baking soda (NaHCO₃) | 0.83 g | 0.88 g |
Resulting water: Ca 60.4, Mg 8, Na 15, Cl 94.9, SO4 30, HCO3 50 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Flanders Red grist is predicted to mash at pH 5.59, against a target of 5.40 (amber/brown color - balanced pH for malt character). To bring it down, add about 3.6 mL of 88% lactic acid for 5 gal (3.8 mL for 20 L).
Estimated from the style's typical color (SRM 12) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Belgian-Style Flanders Oud Bruin or Oud Red Ale - these BA styles use the same water target.