Sour Dark Brown Menage - Beer Recipe - Brewer's Friend

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Sour Dark Brown Menage

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Sunday January 13th 2019
1.068
1.016
6.9%
14.5
28.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,250 g United Kingdom - Pale 2-Row4250 g Pale 2-Row 38 2.5 73.9%
0.50 kg United Kingdom - Munich0.5 kg Munich 37 6 8.7%
0.15 kg German - De-Husked Caraf III0.15 kg De-Husked Caraf III 32 470 2.6%
0.25 kg Belgian Candi Sugar - Dark (275L)0.25 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 4.3%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 8.7%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 1.7%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.3 Boil 60 min 11.69 60%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.3 Boil 10 min 2.83 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
310 g Currants Flavor Secondary --
20 g Red Wine Soaked Oak Chips Flavor Secondary --
1.75 tsp Chalk Water Agt Mash 90 min.
0.25 tsp Calcium Chloride Water Agt Mash 90 min.
0.25 tsp Gypsum Water Agt Mash 90 min.
1.25 tsp Lactic acid Water Agt Mash 90 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chimay Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Chimay Profile from Brew Like a Monk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike at 75C Infusion -- 68 °C 90 min
15 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.2 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 26
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Ferment out 1 week with Sacc

Boil Oak Chips 2mins - discard water
Soak in 3/4 cup Cabernet Sauvignon

Transfer to Secondary onto Currants, Red Wine and Oak Chips. Pitch Brett. Ferment for 8 weeks.

Pitch Pedio and Lacto. Age for 4 - 8 months and bottle.



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  • Last Updated: 2019-02-24 15:03 UTC