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Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 52.6 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 84% (brew house)
Source: djewell
Calories: 182 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Friday October 28th 2016

Original Gravity:

1.060

Final Gravity:

1.008

ABV (alternate):

7.0%

IBU (rager):

20.8

SRM (morey):

17.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	United Kingdom - Golden Promise7 kg Golden Promise	37	3	72.4%
1.60 kg	German - Munich Light1.6 kg Munich Light	37	6	16.6%
900 g	American - Caramel / Crystal 60L900 g Caramel / Crystal 60L	34	60	9.3%
165 g	German - Carafa III165 g Carafa III	32	535	1.7%
9.67 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
80 g	Tettnanger80 g Tettnanger Hops		Pellet	3.5	Boil	60 min	20.75	100%
80 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
80 g	Tettnanger (Pellet) 80 g Tettnanger (Pellet) Hops		20.75	100%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
29 L	Sac Rest	Infusion	--	69 °C	45 min
	Raise Temp	Temperature	--	75.6 °C	15 min
34 L	Sparge	Fly Sparge	--	75.6 °C	40 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
1 each	Brettanomyces Bruxellensis (WLP677)	Other	Secondary	70 min.
1 each	Brett Lambicus (WLP653)	Other	Secondary	70 min.
1 each	WLP665-Flemish Ale Blen	Other	Secondary	70 min.
1 kg	Sour Cherries	Flavor	Secondary	70 min.
250 g	Oak (soaked in Pinot Noir)	Flavor	Secondary	7 days

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 307 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	14	5	130	135	100
Gypsum - 0.16 g/L CalCL - 0.14 g/L Epsom - 0.11 g/L
Mash Chemistry and Brewing Water Calculator

Notes

Mash high : 156F
Ferment high : 72-75F
Primary - Pitch saccharomyces at half the rate in primary. After main fermentation add pinot noir soaked oak.
Secondary - Add sour cherries and Brett. Let sit for 8-10 weeks before adding any other bugs.
Add lacto and pedio and more bret. Also test for oak character and remove when needed.

Last Updated and Sharing

1,142

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Brews

Public: Yup, Shared
Last Updated: 2018-09-15 19:39 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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