Oud Bruin Flanders Brown - Beer Recipe - Brewer's Friend

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Oud Bruin Flanders Brown

155 calories 15.5 g 12 oz
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Beer Stats
Method: Extract
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 35% (steeping grains only)
No Chill: 10 minute extended hop boil time
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday April 12th 2015
1.047
1.011
4.8%
22.7
19.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 78.7%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 13.1%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 3.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.3%
0.13 lb American - Black Malt0.125 lb Black Malt 28 500 1.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 30 min 9.86 33.3%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 10 min 6.04 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 6.8 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Medium Toast French Oak Other Secondary --
7.50 lb Tart Cherry Flavor Secondary --
 
Yeast
East Coast Yeast - Oud Brune ECY23
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
n/a
Optimum Temp:
68 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 6 Oz       CO2 Level: 3.1 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.6 g | 26.4 qt) 2.49 10  
Mash volume with grains (equipment estimates 6.6 g | 26.4 qt) 2.54 10.2  
Grain absorption losses (steeping) -0.08 -0.3  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.49 10
Equipment Profile Used: System Default
 
Notes

Blanch fresh fruit briefly in boiling water, then freeze until ready to use. Once fermentation slows, put the frozen fruit into the sanitized fermentor, then siphon the young beer in on top of it.

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  • Last Updated: 2015-12-12 19:15 UTC