Kettle Soured Brown - Barrel Aged Beer Recipe | All Grain Oud Bruin | Brewer's Friend
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Kettle Soured Brown - Barrel Aged

235 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 7.35 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Friday February 28th 2020
1.071
1.017
7.1%
16.2
19.7
5.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale 38 3.75 78.7%
2.25 lb American - Munich - Light 10L2.25 lb Munich - Light 10L 33 10 13.1%
10 oz Canadian - Honey Malt10 oz Honey Malt 37 25 3.6%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 2.2%
4 oz American - Chocolate4 oz Chocolate 29 350 1.5%
2.50 oz American - Roasted Barley2.5 oz Roasted Barley 33 300 0.9%
13.50 lb United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale 38 3.75 44%
490.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz East Kent Goldings1.3 oz East Kent Goldings Hops Pellet 4.5 Boil 60 min 16.19 48.1%
1.40 oz East Kent Goldings1.4 oz East Kent Goldings Hops Pellet 4.5 Boil 0 min 51.9%
2.70 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Strike 165 °F 152 °F 60 min
Infusion 152 °F 152 °F 60 min
4.25 gal Batch Sparge 168 °F 168 °F 20 min
5.75 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 tsp irish moss Fining Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Other 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 204 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 11 20 100 50 63.3
Mash Chemistry and Brewing Water Calculator
 
Notes

After mas, brought to 190F, then chilled to 100F.
Pitched 4 Goodbelly Mango Shots - Original pH was 5.45
After 28 hr, pH dropped to 3.5
Boiled for 60 minutes, chilled, racked to fermenter.

0 hr - 5.45 pH
4 hr - 5.33 pH
17 hr - 3.78 pH
24 hr - 3.5 pH
28 hr - 3.5 pH

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-09 11:50 UTC
NEW Water Requirements:
Kettle Soured Brown - Barrel Aged
Equipment Profile Used

System Default

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Water Requirements:
Kettle Soured Brown - Barrel Aged
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Recipe Cost $ (USD)
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.
Gallons
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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