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Vieux Canard Brun

Method: All Grain
Style: Oud Bruin
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)

Created: Wednesday August 19th 2020

Original Gravity:

1.075

Final Gravity:

1.016

ABV (standard):

7.8%

IBU (tinseth):

20.0

SRM (morey):

18.9

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.75 lb	Belgian - Pilsner9.75 lb Pilsner	37	1.6	60.5%
4 lb	Munich4 lb Munich	37	6	24.8%
0.75 lb	Briess - Caramel Munich 60L0.75 lb Caramel Munich 60L	35.4	60	4.7%
0.50 lb	Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L	35.4	20	3.1%
0.50 lb	Dingemans - Special B0.5 lb Special B	33.1	125	3.1%
2 oz	American - Black Malt2 oz Black Malt	28	500	0.8%
0.50 lb	Briess - Blonde RoastOat Malt0.5 lb Blonde RoastOat Malt	34.5	6	3.1%
16.12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
36 g	Kent Goldings36 g Kent Goldings Hops		Pellet	5	Boil	60 min	20.03	100%
36 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
36 g	Kent Goldings (Pellet) 36 g Kent Goldings (Pellet) Hops		20.03	100%
36 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.86 gal		Infusion	70 °F	152 °F	75 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 152 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirflock		Fining	Boil	15 min.

Yeast

Wyeast - American Ale 1056

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 379 B cells required

Wyeast - Roeselare Ale Blend 3763

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Variable
Optimum Temp:	65 - 85 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 379 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.75 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Start with RO 3 Gypsum 1 Epsom Salt 2 Canning/Salt Kosher 3 CaCl 2 Chalk
Mash Chemistry and Brewing Water Calculator

Notes

Roeselare pitch at 7-10 days when primary fermentation appears mostly done...1.030 or so?

Roasted oats milled separately

Last Updated and Sharing

535

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Brews

Public: Yup, Shared
Last Updated: 2021-02-16 12:18 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Vieux Canard Brun

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