Oud Bruin - Beer Recipe - Brewer's Friend

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Oud Bruin

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 74.89 liters
Post Boil Size: 67.38 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday February 10th 2021
1.070
1.017
7.0%
30.3
23.5
5.3
31.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg Gladfield - American Ale Malt13 kg American Ale Malt $ 1.60 / kg
$ 20.80 		37.3 2.54 74.7%
1.30 kg Gladfield - Light Crystal Malt1.3 kg Light Crystal Malt 35.4 31.98 7.5%
2 kg Gladfield - Vienna Malt2 kg Vienna Malt 37.4 3.45 11.5%
0.65 kg Gladfield - Dark Chocolate Malt0.65 kg Dark Chocolate Malt 32.7 488 3.7%
0.45 kg Gladfield - Sour Grapes Malt Acid0.45 kg Sour Grapes Malt Acid 12.4 2.03 2.6%
17.40 kg / $ 20.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Hallertau Blanc37 g Hallertau Blanc Hops $ 0.10 / g
$ 3.70 		Pellet 9.7 Boil 45 min 12.24 41.1%
53 g Hort 433753 g Hort 4337 Hops $ 0.12 / g
$ 6.36 		Pellet 10 Boil 45 min 18.07 58.9%
90 g / $ 10.06
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Yeast Nutrition Water Agt Boil 15 min.
2 each Whirlfloc Water Agt Boil 15 min.
2.50 kg Mashed Cherries Flavor Secondary 75 days
70 g Oak Cubes Medium Toast Flavor Secondary 75 days
2 each Belgian Sour Mix Flavor Secondary 75 days
3 g Table Salt Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
5 g Gypsum $ 0.02 / g
$ 0.10 		Water Agt Mash 0 min.
10 g Calcium Chloride (anhydrous) $ 0.04 / g
$ 0.35 		Water Agt Mash 0 min.
$ 0.45
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1279 B cells required
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.5 L Strike 69 °C 67 °C 120 min
40 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69 L. Suggest reducing initial water volume to 45.4 L and adding 23.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.68 L. Suggest reducing strike water volume to 33.92 L and adding 18.28 L sparge/top-off. 52.2
Strike water volume at mash thickness of 3 L/kg 52.2
Mash volume with grains 63.7
Grain absorption losses -17.4
Remaining sparge water volume (equipment estimates 35.1 L) 41
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 69 L) 74.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 60 L) 67.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 67.4 L) 60
Total: 93.2  
Equipment Profile Used: System Default
 
Notes

Based on what Vinnie divulged, this is how I'd go about banging out a 5 gallon batch (don't think you'd want 10 gallons of this, hehe...) basing it on the requirements for an Oud Bruin...

Size: 6.0 gal
Efficiency: 80.0%

Original Gravity: 1.063 (1.040 - 1.074)
Terminal Gravity: 1.013 (1.008 - 1.012)
Color: 21.51 (15.0 - 22.0)
Alcohol: 6.58% (4.0% - 8.0%)
Bitterness: 22.1 (20.0 - 25.0)

Ingredients:
11.0 lb American 2-row
1.0 lb Caramel Malt 40L
1.5 lb Vienna Malt
0.5 lb Carafa Special® TYPE III
1.0 oz Perle (8.2%) - added during boil, boiled 45.0 min

Of course, add your whirlfloc and yeast nutrient. (This isn't an overly thick beer, we'd want to dry this out as much as possible.)

Nice starter of White Labs WLP530 Abbey Ale, or pitch at least two vials, and aerate the crap out of it. Hit it with O2 if you have a tank/diffusion stone.

Give it about 3 weeks in primary, keeping it above 70 degrees for the yeasties to do their thing. Rack when it hits 1.012.

Here's where I get fuzzy. Vinnie says that when this comes off to secondary, he removes the yeast. I'm assuming he's doing that by pasteurization? Either way, I doubt it'd ruin the beer if it's just racked as you normally would.

You'll need a bigger carboy than 5 gallons, to accommodate the cherries, so grab yourself a 6.5 gallon one.

Into secondary, dump a package of Brett, and give it another couple of weeks.

Into secondary, dump 2.0 lb mashed cherries, as well as a package of Belgian Sour Mix 1. For a full effect, soak 1oz of oak chips in some pinot, and add those to the secondary as well. Let that chill for 2-3 months.

Rack to a keg, stash for 6 months before carbing.

Hugely labour intensive beer, and man, if I tapped that keg after a year or so and it tasted like arse, I wouldn't be a happy bunny!

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  • Last Updated: 2021-02-16 19:28 UTC
  • Snapshot Created: 2021-02-10 00:57 UTC
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