Bourbon Barrel Imperial Oud Bruin - Beer Recipe - Brewer's Friend

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Bourbon Barrel Imperial Oud Bruin

307 calories 24.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael Tonsmeire
Calories: 307 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Friday January 16th 2015
1.100
1.015
11.1%
25.3
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9.70 kg United Kingdom - Maris Otter Pale9.7 kg Maris Otter Pale 38 8.51 79.5%
1.50 kg United Kingdom - Munich1.5 kg Munich 37 14.51 12.3%
400 g United Kingdom - Crystal 60L400 g Crystal 60L 34 158.62 3.3%
500 g German - Melanoidin500 g Melanoidin 37 65.22 4.1%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate 33 550.9 0.8%
12,200 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Leaf/Whole 14.1 Boil 60 min 25.32 100%
25 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g CALSUL Water Agt Mash 1 hr.
10 g CALCHLF Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med/Low
Optimum Temp:
27 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Main Mash Infusion -- 70 °C 60 min
10 L #1 Sparge -- 75 °C 15 min
6 L #2 Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 29.3
Mash volume with grains 37.3
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 14.6 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 45.1  
Equipment Profile Used: System Default
 
Notes

From page 323 of MC's book
I few slight tweaks and also I am using the WLP655 starting as the only strain, no Scottish Ale Yeast to do the main fermentation as the WLP655 has a Saccharomyces strain in
I have a starter all ready to be scaled up so wish me luck!

Once Primary Fermentation is finished:
Need to force the fermentation to stop by crash cooling and adding 3g of POTMETA at approx 1.016
After 2 days rack into secondary with 25-30g of Bourbon Oak cubes and age.

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  • Last Updated: 2015-01-20 21:44 UTC