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Oud Bruin

Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 74.89 liters
Post Boil Size: 67.38 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Thursday February 25th 2021

Original Gravity:

1.070

Final Gravity:

1.017

ABV (standard):

7.0%

IBU (tinseth):

18.3

SRM (morey):

23.5

Mash pH

5.3

Cost $

29.25

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Brew Log History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
13 kg	Gladfield - American Ale Malt13 kg American Ale Malt	$ 1.60 / kg $ 20.80	37.3	2.54	74.7%
1.30 kg	Gladfield - Light Crystal Malt1.3 kg Light Crystal Malt		35.4	31.98	7.5%
2 kg	Gladfield - Vienna Malt2 kg Vienna Malt		37.4	3.45	11.5%
0.65 kg	Gladfield - Dark Chocolate Malt0.65 kg Dark Chocolate Malt		32.7	488	3.7%
0.45 kg	Gladfield - Sour Grapes Malt Acid0.45 kg Sour Grapes Malt Acid		12.4	2.03	2.6%
17.40 kg / $ 20.80

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Nelson Sauvin30 g Nelson Sauvin Hops	$ 0.10 / g $ 3.00	Pellet	10.2	Boil	45 min	10.43	37.5%
50 g	Riwaka50 g Riwaka Hops	$ 0.10 / g $ 5.00	Pellet	4.6	Boil	45 min	7.84	62.5%
80 g / $ 8.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Nelson Sauvin (Pellet) 30 g Nelson Sauvin (Pellet) Hops	$ 0.10 / g $ 3.00	10.43	37.5%
50 g	Riwaka (Pellet) 50 g Riwaka (Pellet) Hops	$ 0.10 / g $ 5.00	7.84	62.5%
80 g / $ 8.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
55.5 L	Strike	69 °C	67 °C	120 min
40 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 g	Yeast Nutrition		Water Agt	Boil	15 min.
2 each	Whirlfloc		Water Agt	Boil	15 min.
2.50 kg	Mashed Cherries		Flavor	Secondary	75 days
70 g	Oak Cubes Medium Toast		Flavor	Secondary	75 days
2 each	Belgian Sour Mix		Flavor	Secondary	75 days
3 g	Table Salt		Water Agt	Mash	0 min.
5 g	Epsom Salt		Water Agt	Mash	0 min.
5 g	Gypsum	$ 0.02 / g $ 0.10	Water Agt	Mash	0 min.
10 g	Calcium Chloride (anhydrous)	$ 0.04 / g $ 0.35	Water Agt	Mash	0 min.
$ 0.45

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 1279 B cells required

Wyeast - Belgian Lambic Blend 3278

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 1279 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.6 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Based on what Vinnie divulged, this is how I'd go about banging out a 5 gallon batch (don't think you'd want 10 gallons of this, hehe...) basing it on the requirements for an Oud Bruin...

Size: 6.0 gal
Efficiency: 80.0%

Original Gravity: 1.063 (1.040 - 1.074)
Terminal Gravity: 1.013 (1.008 - 1.012)
Color: 21.51 (15.0 - 22.0)
Alcohol: 6.58% (4.0% - 8.0%)
Bitterness: 22.1 (20.0 - 25.0)

Ingredients:
11.0 lb American 2-row
1.0 lb Caramel Malt 40L
1.5 lb Vienna Malt
0.5 lb Carafa Special® TYPE III
1.0 oz Perle (8.2%) - added during boil, boiled 45.0 min

Of course, add your whirlfloc and yeast nutrient. (This isn't an overly thick beer, we'd want to dry this out as much as possible.)

Nice starter of White Labs WLP530 Abbey Ale, or pitch at least two vials, and aerate the crap out of it. Hit it with O2 if you have a tank/diffusion stone.

Give it about 3 weeks in primary, keeping it above 70 degrees for the yeasties to do their thing. Rack when it hits 1.012.

Here's where I get fuzzy. Vinnie says that when this comes off to secondary, he removes the yeast. I'm assuming he's doing that by pasteurization? Either way, I doubt it'd ruin the beer if it's just racked as you normally would.

You'll need a bigger carboy than 5 gallons, to accommodate the cherries, so grab yourself a 6.5 gallon one.

Into secondary, dump a package of Brett, and give it another couple of weeks.

Into secondary, dump 2.0 lb mashed cherries, as well as a package of Belgian Sour Mix 1. For a full effect, soak 1oz of oak chips in some pinot, and add those to the secondary as well. Let that chill for 2-3 months.

Rack to a keg, stash for 6 months before carbing.

Hugely labour intensive beer, and man, if I tapped that keg after a year or so and it tasted like arse, I wouldn't be a happy bunny!

Last Updated and Sharing

777

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Public: Yup, Shared
Last Updated: 2021-02-25 19:16 UTC
Snapshot Created: 2021-02-25 18:57 UTC
Link To Parent Recipe

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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Oud Bruin

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