I made a flanders red not too long ago and I decided to keep rolling with the classic belgian sours and brew and oud bruin. not many recipes out there so i mostly went with jamil’s. i tweeked it a bit – i lowered the ibus and used chocolate instead of black malt. but same ballpark as his recipe.
BrewDesign
Recipe Info
Beer Name: oud_bruin_ebiab_1
Style: Oud Bruin
Date: 2-15-16
Style
Original Gravity: 1.058
Final Gravity: 1.012
Color: 21.6
Alcohol: 6.1 %
Bitterness: 7.6 IBUs
Brewery
Efficiency: 70
Attenuation: 80
Mash
Mash Fermentable Weight: 17 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 10.5 Gallons
Mash Volume: 11.86 Gallons
Strike Water Temp: 165.5 F
Mash Temp: 156 F
Boil
Kettle Gravity (start of boil): 1.050
Predicted Mash Run-off Volume: 8.97
Target Starting Boil Volume: 8.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.5
Fermentables
| Weight (Lbs) | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 13 | 76.5 | Weyermann Pilsner; German | 80.0 | 1.8 |
| 2 | 11.8 | Weyermann Munich Type II | 78.0 | 8.9 |
| 1 | 5.9 | Weyermann Caramunich III | 73.0 | 56.8 |
| 0.5 | 2.9 | Castle Special B | 76.0 | 114.0 |
| 0.5 | 2.9 | Crisp Chocolate Malt | 77.0 | 415.0 |
Hops
| Weight (ozs) | Name | AAU | Time (mins) | Use | IBUs / Addition |
|---|---|---|---|---|---|
| 1 | Hallertauer Pellets | 3.0 | 60 | Boil | 7.6 |
Yeast and Friends
| Amount (Milliters) | Name |
|---|---|
| 1 pouch | Wyeast Labs 3763 Roselare Belgian Blend |
Misc
| Amount | Name | Time |
|---|---|---|
| 1 | Whirlfloc Tablet | 15 |
| 0.5 tsp | Yeast Nutrient (Wyeast) | 10 |
Notes
Gypsum: 5.0 gram
Calcium Chloride: 5.0 gramMash Acid:
Sparge/Boil Salts:
Predicted Mash pH of: 5.48
Mash Ions (ppm):
Ca: 70.6 Mg: 3.0 Na: 21.0 Cl: 71.7 So: 94.2
Boil Ions (ppm):
Ca: 70.6 Mg: 3.0 Na: 21.0 Cl: 71.7 So: 94.2
Mash 156F for 60 mins
168F for 10 mins
Ferment @ 70F for 2 weeks then put in ambient storage for 6 months
bottle carbonate to 2.3 volumes
5/24/16 normal brew day on colorado brewing 15 gallon ebiab system. just pitched roselare blend packet no starter. pitched @ 11:30am @ 70F and set fermenter to hold at 70F
5/25/16 @ 8pm still no activity
5/26/16 @ 8am a very sporadic bubble. @noon 1/2″ kreusen and bubbling along
5/27/16 @8am big kreusen and vigorous bubbling
7/7/16 moved to closet w/ venting silicone bung for long term storage. likely bottle around 3 months.
9/2/16 bottled FG 1.012 pH 3.68
solid sourness and maybe a bit too sour for this style. really nice malt character. a little funky. promising.
4 gallons bottled w/ 96g of sugar to target 2.5 volumes. used half a packet of lalvin EC-1118 to ensure good bottle conditioning.
I need to sit down with this beer and a leifmans or some other classic example. my guess is that the malt character is not right. it doesn’t come across as a “brown” but more like a flanders red. based on the judging sheets i’ve gotten back others seem to agree. I really enjoy this beer but i don’t think it fits the style well.
results from skirmish in the triad 11/5/16
