Homebrew Beer Recipes | Page 7712 | Browse 325,000+ at Brewer's Friend

Author:

Raoul Kook

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 61.3 g

Creation Date: 4/24/2020 9:05 AM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2025 3:49 AM

Notes:

FLANDERS BROWN ALE/OUD BRUIN
A malty, fruity brown ale with touches of sourness and age. This is an advanced style that can be brewed by extract-with-grain or all-grain methods. Ferments at 65° F (18° C) and later at ambient temperatures. It takes about 1 year to be ready.
OG
FG
IBU
Color
Alcohol
1.040-1.074
(10-17.9 °P)
1.008-1.012
(2.0-3.1 °P)
20-25
15-22 SRM
30-43 EBC
4.0-8.0% ABV
3.2-6.3% ABW
Keys to Brewing Flanders Brown Ale/Oud Bruin:
Oud bruin is a bigger beer that has more malt character, more malt sweetness, and isn’t nearly as sour as a Flanders red ale. Think English old ale with a definite sour character. Long aging periods can also introduce a touch of sherry character consistent with an aged beer. The trick with oud bruin is to get the right amount of souring, just enough to provide a counternote to the residual malt sweetness but less sour than Flanders red.
Although you can use a sour mash technique or a pure Lactobacillus culture to create the sourness in this beer, my preference is to use the same blend that I use for Flanders red ale.
It takes some management of the bacterial cultures to create a subtle, controlled sourness. Bacteria have a tendency to keep consuming sugars unless something in their environment stops them. Unless you are willing and able to pasteurize your beer, having the right amount of alcohol in an oud bruin is probably the easiest way to keep the sourness in check. The right amount of alcohol, sourness, and residual malt sweetness are the keys to an excellent oud bruin.
I prefer to initially ferment the beer using neutral ale yeast. Once it has mostly fermented, I add the souring culture. The timing of the addition can make a difference in the final beer. If you add the culture early and the conditions are right, it can end up a bit too sour for the style, more like Flanders red ale. If you add the culture late and the conditions aren’t right for the organisms, the sourness will take a very long time to develop, or the sourness may never quite reach the level desired. Knowing the right moment to add the culture is something you will develop over several batches, with personal preference playing a big part in the timing. For me, the right time is when the beer is still fermenting but has slowed down considerably. I rack it to a second vessel, being careful to minimize oxygen pick-up, and then I add the souring culture. It is important to keep oxygen to a minimum, especially once there is alcohol in the beer. The more oxygen that gets in, the more acetic acid character it is likely to have. It will take some time for the sourness to become apparent. I like to keep it in a carboy with minimal headspace for about 1 month. At that point I rack to a keg, flush it with carbon dioxide, and store it around 65 to 70° F (18 to 21° C). I check the keg every few weeks, and when it is approaching the level of sourness I want, I move it to cold storage and force carbonate it.

RECIPE: FLANDERS BROWN ALE
OG: 1.070 (17.1 °P)
FG: 1.012 (3.1 °P)
ADF: 82%
IBU: 21
Color: 19 SRM (36 EBC)
Alcohol: 7.7% ABV (6.0% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5L)
Pre-Boil Gravity: 1.060 (14.7 °P)
Extract
Weight
Percent
Pilsener LME (2.3 °L)
7.3 lbs. (3.31kg)
57.6
Munich LME (9 °L)
3.0 lbs. (1.36kg)
23.7
Wheat LME (4 °L)
0.5 lb. (227g)
3.9
Steeping Grains

CaraMunich (60 °L)
0.75 lb. (340g)
5.9
Aromatic (20 °L)
0.5 lb. (227g)
3.9
Special “B” (120 °L)
0.5 lb. (227g)
3.9
Black Malt (600 °L)
2.0 oz. (57g)
1.0
Hops

IBU
Kent Goldings 5% AA, 60 min.
1.1 oz. (31g)
20.5

Yeast
White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05
Wyeast 3763 Roeselare Blend or White Labs WLP655 Belgian Sour Mix I

Fermentation and Conditioning
Use 13 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When fermentation begins to slow, rack beer to a second container and add the souring culture. The culture will break down and consume the remaining sugars that the yeast did not consume or was unable to consume, adding sourness and character to the beer. Store the beer around 65 to 70° F (18 to 21° C) until the sourness becomes noticeable, then move to cold storage to suppress further development. When finished, carbonate to approximately 2 to 2.5 volumes.

All-Grain Option
Replace the Pilsener extract with 9.75 lbs. (4.42kg) continental Pilsener malt. Replace the wheat extract with 0.5 lb. (227g) wheat malt. Replace the Munich extract with 4 lbs. (1.81kg) Munich malt. Mash at 152° F (67° C). Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer.

Author:

Sáez & Son

Boil Size: 1230 Litres

Boil Time: 60

Boil Gravity: 16.9

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2022 5:39 AM

Notes:

Author:

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 2.07 bar

Creation Date: 6/17/2021 11:20 AM

Notes:

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/13/2021 10:02 AM

Notes:

Author:

Dan M Anders

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 5.7 oz

Creation Date: 12/30/2020 5:39 PM

Notes: - Raise mash temp to 168-170 then strike heat; rest for 10 min before sparge

Author:

awildturtok

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2020 10:08 PM

Notes:

Author:

Yokai.brewing

Boil Size: 380 Litres

Boil Time: 60

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2020 12:55 AM

Notes:

Author:

Txela33

Boil Size: 78.07 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/14/2020 2:51 AM

Notes:

Author:

Evan E

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 51.65 psi

Creation Date: 5/30/2020 10:23 AM

Notes:

Author:

nshontz

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2012 3:51 AM

Notes:

Author:

Bomar

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/12/2020 2:01 PM

Notes: October 13th, 2019

Author:

Barney BB

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2020 10:40 AM

Notes:

Author:

Drunk Duck

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2020 6:31 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2019 6:03 PM

Notes:

Author:

SwishBrewing

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2019 2:04 PM

Notes: 1069 pre boil
21 preboil volume
1074
18 post boil volume
17 litres in fermenter

Sep 6 - 1016
Dry hop sept 6 -
Sept 9 - 1016
Sept 13 - 1014
Keg spt 13

Author:

maniuc123456

Boil Size: 19.6 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 165.3 g

Creation Date: 9/10/2018 9:09 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2018 7:37 PM

Notes:

Author:

ray_sa

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2018 9:20 AM

Notes: American Amber Ale
13 litres 6 % ABV
This is one of Beerguevara’a most loved recipes. Its a classic if you don’t mind us saying so ourselves. A delightful amber hue, toffee notes and toasty melanoidins firing, with a subtle American hop character and a balancing bitterness. Delicious!

Ingredients
3.5kg SAB Pale Malt
0.4kg Cara Aromatic Malt (50 EBC)
0.30kg Melanoidin Malt
0.2kg Cara Extra Dark Malt (150 EBC)
11g Summit Hops
20g Cascade Hops
1 x 11.5g sachet SafAle US-05 American Ale Yeast

Mash
Add 10 liters of water at 78°C to the mash tun and allow to cool to 74°C.
Add all grains.
Temp should drop to about 67°C (Add cool/hot water to reach this temp).
Steep for 60 min. Temp should remain constant.

Sparge
(2-Step Batch Sparge)
Step 1: Add 4.5 litres water tot he mash tun at 76°C. Tap off all wort to Boil Pot until water level is just above surface of grain bed.
Step 2: Add 10 litres of water to mash tun at 76°C. Tap off wort into Boil Pot.

Boil
(60 mins)
Boil Size: 20.5 litres.
Boil for 60 Minutes.
Add all Summit hops at beginning of boil.
Add 6g Cascade Hops 10 minutes before end of boil.
Add 14g Cascade Hops 1 minutes before end of boil.

Ferment
Cool wort to 22°C, pour/siphon into fermenter, aerate well and pitch yeast.
Estimated Original Gravity (OG) is 1.055 SG. Ferment between 16-20 degrees. Allow to ferment for 7-14 days or
until Specific Gravity (SG) readings are identical over a 24-hour period.
Estimated Final Gravity (FG) is 1.011 SG. Once fermentation is done, tap off
and bottle / keg.