A Lullaby in an Ancient Tongue - Beer Recipe - Brewer's Friend

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A Lullaby in an Ancient Tongue

172 calories 14.1 g 12 oz
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Beer Stats
Method: Extract
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Dylan Naegele
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday March 3rd 2015
1.053
1.008
5.9%
10.5
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen 35 2 65.8%
1.50 lb Dry Malt Extract - Light1.5 lb Dry Malt Extract - Light 42 4 16.4%
7.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb Belgian - Cara 45L0.75 lb Cara 45L 34 42 8.2%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 8.2%
0.13 lb Belgian - De-Bittered Black0.125 lb De-Bittered Black 34 566 1.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tradition0.5 oz Tradition Hops Pellet 5 Boil 60 min 10.49 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
Bottle dregs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.6 g | 26.4 qt) 6.08 24.3  
Mash volume with grains (equipment estimates 6.6 g | 26.4 qt) 6.21 24.8  
Grain absorption losses (steeping) -0.2 -0.8  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.08 24.3
Equipment Profile Used: System Default
 
Notes

3/14/15: Brew day.

Steeped specialty grains for 20 minutes in 2.5 gallons of distilled water, at 153-148ºF.

Added 3 gallons of distilled water, covered, and heated to a boil.

Added DME and LME, and 0.5 ounce German Tradition pellets. Boiled for 75 minutes. Added 1 tablet WhirlFloc with 15 minutes left in the boil.

Chilled to 65ºF using immersion chiller, let stand for 15 minutes, aerated for 40 seconds and added solid stopper. Gravity 1.054. Transported 25 miles in a car.

Aerated for another 40 seconds intermittently and pitched a smack pack of Roeselare, as well as the bottle dregs from Tilquin Oude (Gueuze Tilquin)², Lindemans Gueuze Cuvée René, and Allagash Midnight Brett.

Installed blowoff tube and left in closet to ferment at ambient temperature of 66ºF. Vigorous fermentation 24 hours later.

4/12/15: Added dregs from a bottle of Hanssens Artisanaal Oude Gueuze.

4/19/15: Racked to secondary and added 1 ounce of Burgundy-soaked oak cubes.

10/29/15: Pulled a sample. Gravity at 1.008. Smells of leather, cherry, mild funk. Flavor has a light, yogurty acidity, mild fruit and funk, and full mouthfeel.

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  • Last Updated: 2015-10-30 03:38 UTC