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Vieux Canard Brun

248 calories 23.6 g 12 oz
Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created Wednesday August 19th 2020
1.075
1.016
7.77%
20.03
18.89
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Belgian - Pilsner9.75 lb Pilsner 37 1.6 60.5%
4 lb Munich4 lb Munich 37 6 24.8%
0.75 lb Briess - Caramel Munich 60L0.75 lb Caramel Munich 60L 35.4 60 4.7%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 3.1%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 3.1%
2 oz American - Black Malt2 oz Black Malt 28 500 0.8%
0.50 lb Briess - Blonde RoastOat Malt0.5 lb Blonde RoastOat Malt 34.5 6 3.1%
16.13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Kent Goldings36 g Kent Goldings Hops Pellet 5 Boil 60 min 20.03 100%
36 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.86 gal Infusion 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 379 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 379 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Start with RO

3 Gypsum
1 Epsom Salt
2 Canning/Salt Kosher
3 CaCl
2 Chalk
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 10.06 40.3  
Strike water volume at mash thickness of 1.5 qt/lb 6.05 24.2  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.8 31.2  
Boil off losses -2.25 -9  
Hops absorption losses -0.05 -0.2  
Amount going into fermentor 5.5 22  
Total: 10 40
 
Notes

Roeselare pitch at 7-10 days when primary fermentation appears mostly done...1.030 or so?

Roasted oats milled separately

Last Updated and Sharing
 
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  • Last Updated: 2021-02-16 12:18 UTC