Oud Bruin Beer Recipe | All Grain Oud Bruin by Ky Jason | Brewer's Friend
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Oud Bruin

185 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday March 19th 2020
1.056
1.013
5.6%
23.2
20.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 3.8%
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 67.9%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 15.1%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.9%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 3.8%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 7.5%
13.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Hersbrucker1.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 23.24 100%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike -- 152 °F 60 min
5.5 gal Sparge -- 170 °F --
Starting Grain Temp: 77 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Gypsum Water Agt Mash 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 each Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Wyeast - Oud Bruin 3209 PC
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
64 - 84 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.5 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

I used as much Belgian malt as possible to keep it true to form. Only adding Hallertau with low AA at the beginning of the boil keeps the hop characteristics in check, allowing the malt and sour to shine. I originally added some acetobactor but felt like the vinegary sour would be too harsh for this style. A standard mash with some gypsum for pH control is fine. The beer will be primed fro slightly lower CO2 than normal, to give it a softer, shorter head.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-19 21:20 UTC
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ASZanella 03/24/2020 at 12:44pm
I do love a good oud bruin, and it looks like you're on the right track here. The grainbill has all the right elements, just some quantities need to be shifted. Caramunich is, for all intents and purposes, a crystal malt. Flaked wheat and flaked corn are basically serving the same purpose -- sugar in adjunct form.

Pilsner- 9#
Munich dark- 2#
Flaked corn- 1#
Caramunich- 1#
Debittered black- 0.25#

The mash is pretty thick, but workable. However, you're short ~0.5 gallons to hit the kettle volume. Mash salts need some work as they do not match your target water (needs chloride!).

Wyeast 3209 is a blend of Saccharomyces and Lactobacillus, so 23 IBUs is a bit high, unless you plan on aging for several months.



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