Oud Bruin - Beer Recipe - Brewer's Friend

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Oud Bruin

217 calories 10.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 64% (brew house)
Rating:
5.00 (1 Review)

Hop Utilization: 98%
Calories: 217 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Friday February 14th 2025
1.068
1.000
8.9%
22.0
20.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Weyermann - Barke Pilsner Malt6.75 lb Barke Pilsner Malt 37.03 1.75 42.2%
4 lb Weyermann - Munich Type II (Dark)4 lb Munich Type II (Dark) 37 10 25%
2.50 lb Weyermann - Barke Vienna2.5 lb Barke Vienna 36 3.4 15.6%
1 lb Weyermann - Caramunich Type 21 lb Caramunich Type 2 34 45 6.3%
10 oz Dingemans - Special B10 oz Special B 33.1 125 3.9%
8 oz Dingemans - Aromatic Malt8 oz Aromatic Malt 36.3 19 3.1%
8 oz Flaked Corn8 oz Flaked Corn 40 0.5 3.1%
2 oz Weyermann - Carafa II2 oz Carafa II 31.5 415 0.8%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 12.3 Boil 90 min 22.03 100%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (custom):
101%
Flocculation:
Low/Med
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.32 gal Single infusion recirculating mash Infusion -- 154 °F 60 min
2.27 gal Fly sparge Fly Sparge -- 175 °F 20 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 5.4 21.6  
Mash volume with grains 6.68 26.7  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.62 g | 18.5 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes
  • Brewed on 3/1/25
  • Mash water = 6.32 gallons (23.9 liters)
  • Sparge water = 2.27 gallons (8.6 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually just at 27 liters.
  • Expecting mash efficiency of ~75% (at expanded wort volume) which implies a pre boil gravity of 1.045
  • Mash temp settled right it at ~154F
  • Hit 1.058 pre-boil gravity vs. 1.064 expected and 1.0XX post-boil. Extending boil to 90 min to try and hit post boil target.
  • After boil had ~6.XX gallons (expected 6.0 not expanded so this is right on) in the kettle and ~5.5 gallons made it into the fermenter.
  • Pitched yeast packets at 60F, had to co-pitch altbier and kolsch yeast since Gnome was out of Altbier yeast
  • Checked gravity on 3/9 before I racked to secondary and added Flemish ale blend and gravity was at 1.019
  • Packaged on 3/1/26, batch #119, FG was 0.999 (at 67F) which converts to 1.000 so 101% attenuation vs XX% avg. and XX% expected.
  • Was not tasting sour enough, so added dregs from 1 sapwood cellars oud bruin on 10/31/25.
  • Fill keg to 52.13 pounds = (1.012FG x 8.345 x 5 gallons) + 9.90 (empty keg weight).
  • Red blackhawks shirt
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  • Last Updated: 2026-04-17 02:05 UTC