Quick Oud Bruin / Flanders Brown Ale - Beer Recipe - Brewer's Friend

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Quick Oud Bruin / Flanders Brown Ale

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: themadfermentationist.com
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
URL: https://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html
Created: Saturday December 2nd 2017
1.056
1.014
5.5%
23.9
21.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Golden Promise11 lb Golden Promise 37 3 84.2%
10 oz Root Shoot Genie Amber10 oz Root Shoot Genie Amber 32 8 4.8%
11 oz United Kingdom - Golden Naked Oats11 oz Golden Naked Oats 33 10 5.3%
6.60 oz American - Blackprinz6.6 oz Blackprinz 36 500 3.2%
4.50 oz United Kingdom - Dark Crystal 80L4.5 oz Dark Crystal 80L 33 80 2.2%
1 oz American - Caramel / Crystal 150L1 oz Caramel / Crystal 150L 33 150 0.5%
209.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.46 oz Galena0.46 oz Galena Hops Pellet 15.2 Boil 60 min 23.87 100%
0.46 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2.20 g Yeast Nutrient Other Boil 10 min.
1.50 oz Medium toast french oak Flavor Secondary 30 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 314 B cells required
White Labs WLP672 Lactobacillus Brevis Bacteria for kettle sour
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 314 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Mash Temperature -- 154 °F 60 min
Mash out Temperature -- 168 °F 10 min
Sparge Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.577 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.58 qt/lb 5.15 20.6  
Mash volume with grains 6.2 24.8  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Kettle Sour:
After mash, boil for ~15 minutes, then cool to 95-105F (or ideal range for the particular strain), adjust pH to 4.5 using lactic acid, and pitch sour bugs. Hold until pH reads somewhere in the 3s (upper for slight sourness, lower for more), about 1-3 days.

Good info here:
https://www.northernbrewer.com/connect/2017/03/kettle-souring-made-easy/
https://www.grainfather.com/blog/week-68-kettle-souring-with-the-grainfather/?___store=us
https://www.whitelabs.com/sites/default/files/Wild Yeast And Bacteria General Directions(2017)_8.pdf

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  • Last Updated: 2017-12-02 18:48 UTC
  • Snapshot Created: 2017-12-02 16:09 UTC