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Sour Dark Brown Menage

Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)

Created: Sunday January 13th 2019

Original Gravity:

1.068

Final Gravity:

1.016

ABV (standard):

6.9%

IBU (tinseth):

14.5

SRM (morey):

28.1

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4,250 g	United Kingdom - Pale 2-Row4250 g Pale 2-Row	38	2.5	73.9%
0.50 kg	United Kingdom - Munich0.5 kg Munich	37	6	8.7%
0.15 kg	German - De-Husked Caraf III0.15 kg De-Husked Caraf III	32	470	2.6%
0.25 kg	Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	4.3%
0.50 kg	Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	8.7%
0.10 kg	Belgian - Special B0.1 kg Special B	34	115	1.7%
5.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5.3	Boil	60 min	11.69	60%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5.3	Boil	10 min	2.83	40%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops		14.52	100%
25 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	Strike at 75C	Infusion	--	68 °C	90 min
15 L		Sparge	--	76 °C	15 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
310 g	Currants	Flavor	Secondary	0 min.
20 g	Red Wine Soaked Oak Chips	Flavor	Secondary	0 min.
1.75 tsp	Chalk	Water Agt	Mash	90 min.
0.25 tsp	Calcium Chloride	Water Agt	Mash	90 min.
0.25 tsp	Gypsum	Water Agt	Mash	90 min.
1.25 tsp	Lactic acid	Water Agt	Mash	90 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

Wyeast - Brettanomyces lambicus 5526

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Chimay Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	7	7	21	21	216
Chimay Profile from Brew Like a Monk
Mash Chemistry and Brewing Water Calculator

Notes

Ferment out 1 week with Sacc

Boil Oak Chips 2mins - discard water
Soak in 3/4 cup Cabernet Sauvignon

Transfer to Secondary onto Currants, Red Wine and Oak Chips. Pitch Brett. Ferment for 8 weeks.

Pitch Pedio and Lacto. Age for 4 - 8 months and bottle.

Last Updated and Sharing

493

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Brews

Public: Yup, Shared
Last Updated: 2019-02-24 15:03 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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Sour Dark Brown Menage

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