Oud Bruin - Barrel Aged - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Oud Bruin - Barrel Aged

301 calories 27.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: E Hines/M Dirksen
Calories: 301 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Monday April 27th 2015
1.091
1.018
9.7%
29.8
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Belgian - Pale Ale9.75 lb Pale Ale 38 3.4 56.1%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 23%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.3%
0.75 lb Belgian - Aromatic0.75 lb Aromatic 33 38 4.3%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.3%
0.75 lb German - Wheat Malt0.75 lb Wheat Malt 37 2 4.3%
2 oz German - De-Husked Caraf I2 oz De-Husked Caraf I 32 340 0.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.9%
17.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 22.24 42.9%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 10 min 7.52 57.1%
3.50 oz / $ 0.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
And Wyeast Lambic Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71 8 18 47 40 165
Salt to All waters RO only, 2gm Gypsum, 1.5gm Mag Sulf, 2.5gm Calcium Chloride, 1.5gm Mag Chloride, 9gm Chalk, 2gm Sodium Bicarb. Sparge with 6 gallon RO. Target Mash Ph 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Fly Sparge -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.6 30.4  
Mash volume with grains 8.99 36  
Grain absorption losses -2.17 -8.7  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 2.32 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.63 g | 34.5 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Mash at 153F x 1 hr, Place in Pot cover with saran wrap in surface and purge with co2 and tape lid and allow to cool to 110F then Innoculate Mash with 1 lb Crushed Raw 2-Row, stir, place Saran Wrap on mash, Purge with CO2 and tape lid shut and allow to sour. Use Heat belt and blankets to heat at 105F for 14hr (longer if want more tart). Place in lauter tun and sparge with 6 gallons RO to 7.5 gallons, boil til 5.5 gallons. Use big starter each for Roslare blend and Lambic Blend. Ferment at 68-70F, Secondary then Place 6.1 batches in 30 gallon Hungarian Oak barrel 12 months.

Last Updated and Sharing
 
694
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-20 16:10 UTC