Oud Bruin - Beer Recipe - Brewer's Friend

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Oud Bruin

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday March 19th 2020
1.056
1.013
5.6%
23.2
20.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Corn0.5 lb Flaked Corn 40 0.5 3.8%
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 67.9%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 15.1%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.9%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 3.8%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Hersbrucker1.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 23.24 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Gypsum Water Agt Mash 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 each Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Wyeast - Oud Bruin 3209 PC
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
64 - 84 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike -- 152 °F 60 min
5.5 gal Sparge -- 170 °F --
Starting Grain Temp: 77 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.8 23.2  
Mash volume with grains 6.86 27.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

I used as much Belgian malt as possible to keep it true to form. Only adding Hallertau with low AA at the beginning of the boil keeps the hop characteristics in check, allowing the malt and sour to shine. I originally added some acetobactor but felt like the vinegary sour would be too harsh for this style. A standard mash with some gypsum for pH control is fine. The beer will be primed fro slightly lower CO2 than normal, to give it a softer, shorter head.

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  • Last Updated: 2020-03-19 21:20 UTC