Young Oud Bruin - Beer Recipe - Brewer's Friend

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Young Oud Bruin

191 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 650 liters (fermentor volume)
Pre Boil Size: 670 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gaz Mad Hatter
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday August 23rd 2016
1.062
1.016
6.1%
20.9
18.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 kg United Kingdom - Pale 2-Row100 kg Pale 2-Row 38 2.5 57.1%
50 kg German - Munich Light50 kg Munich Light 37 6 28.6%
10 kg Flaked Oats10 kg Flaked Oats 33 2.2 5.7%
5 kg Belgian - Biscuit5 kg Biscuit 35 23 2.9%
4 kg United Kingdom - Brown4 kg Brown 32 65 2.3%
3 kg United Kingdom - Roasted Barley3 kg Roasted Barley 29 550 1.7%
2 kg United Kingdom - Crystal Rye2 kg Crystal Rye 33 90 1.1%
1 kg United Kingdom - Extra Dark Crystal 160L1 kg Extra Dark Crystal 160L 33 160 0.6%
175 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g herkules400 g herkules Hops Leaf/Whole 16.2 Boil 60 min 20.94 100%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 kg cherries Flavor Secondary 90 days
2 L brett culture Other Secondary 90 days
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
150 Calcium Chloride
50 Gypsum
25 sodium carbonate
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 657.7 L. Suggest reducing initial water volume to 45.4 L and adding 612.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 553 L 437.5
Strike water volume at mash thickness of 2.5 L/kg 437.5
Mash volume with grains 553
Grain absorption losses -175
Remaining sparge water volume (equipment estimates 396.1 L) 408.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 657.7 L) 670
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil Volume 650
Going into fermentor 650
Total: 845.9  
Equipment Profile Used: System Default
 
Notes

Sour starter - left for 24hrs; then second part done the day after; pitch brett afterwards, with pureed cherries, and leave under C02 blanket in a GUT tank for 60 days. If possible, fill 2 barrels and bottle the remainder

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  • Public: Yup, Shared
  • Last Updated: 2016-08-23 12:33 UTC