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Oud Bruin

214 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Oud Bruin
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Friday July 24th 2020
1.066
1.006
7.8%
19.4
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Belgian - Pilsner11.25 lb Pilsner 37 1.6 69.8%
1.50 lb Belgian - CaraMunich1.5 lb CaraMunich 33 50 9.3%
1.50 lb Belgian - CaraVienne1.5 lb CaraVienne 34 20 9.3%
12 oz Franco-Belges - Special Aromatic12 oz Special Aromatic 37 4 4.7%
1 lb Bob's Red MIll - Corn Grits1 lb Corn Grits 15 1 6.2%
2 oz Weyermann - Carafa Special Type III2 oz Carafa Special Type III 29.9 525 0.8%
16.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 120 min 19.39 100%
1.50 oz / $ 0.00
 
Yeast
- Bootleg Biology - Oud Bruin *BETA*
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 275 B cells required
The Yeast Bay - Oud Vat Brett
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 80 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion 76 °F 122 °F 20 min
1.5 gal Temperature 122 °F 145 °F 40 min
Temperature 145 °F 162 °F 30 min
162 °F 169 °F 10 min
Temperature 169 °F 176 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.22 qt). Suggest reducing initial strike volume to 10.71 gal (42.84 qt) and adding 0.06 gal (0.22 qt) sparge/top-off. 10.77 43.1  
Strike water volume (equipment estimates 11.32 g | 45.3 qt) 10.77 43.1  
Mash volume with grains (equipment estimates 12.61 g | 50.4 qt) 12.06 48.2  
Grain absorption losses -2.02 -8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.06 g | 36.2 qt) 8.5 34  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 10.77 43.1
Equipment Profile Used: System Default
 
Notes

NOTE ON MASH:

Steep corn grits separately in 1.5 gallon of water at 145º for 20 minutes, then add to the main mash and grains after the 122º step. This should bring the total mash volume in the main kettle to 8.5 gallons.

NOTE ON FERMENTATION:

Rack to two different 3 gallon carboys. Ferment with Oud Bruin yeast for 1 week. To one carboy, add all of the LAB; to the other, add the Lochristi brettanomyces. Age at ambient temperature for no less than one year, up to two.

POST-FERMENTATION OPTIONS:

  1. Blend with cherries or raspberries after 1 year.
  2. Blend with one or more batches of different ages.
  3. Serve unblended, bottled and primed with sugar.
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  • Last Updated: 2020-10-27 20:57 UTC