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23C1. Oud Bruin

180 calories 16 g 12 oz
Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Sunday September 3rd 2017
Amount Fermentable Cost PPG °L Bill %
10.25 lb Belgian - Pilsner10.25 lb Pilsner 37 1.6 77.2%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.8%
3 oz Belgian - Roasted Barley3 oz Roasted Barley 30 575 1.4%
2 oz Belgian - De-Bittered Black2 oz De-Bittered Black 34 566 0.9%
2.21 lb Rice Hulls2.21 lb Rice Hulls 0 0 16.7%
212.36 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 24.05 100%
1.25 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.15 gal Single Infusion Infusion 152 °F 90 min
5.34 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.64 g Gypsum Water Agt Mash 1 hr.
30.15 ml Phosphoric acid Water Agt Mash 1 hr.
8.61 ml Phosphoric acid Water Agt Sparge 1 hr.
0.44 g Chalk Water Agt Mash 1 hr.
3.44 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.61 g Magnesium Chloride Water Agt Mash 1 hr.
Wyeast - Roeselare Ale Blend 3763
1 Each
Attenuation (avg):
Optimum Temp:
65 - 85 °F
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 283 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min).

CaraMunich Malt:
Add after mash-out, during vorlauf.

Roasted Barley:
Add after mash-out, during vorlauf.

De-Bittered Black Malt:
Add after mash-out, during vorlauf.

Store the beer in cool, dark place until the sourness becomes noticeable. Then move the beer to cold storage (~42◦F) to suppress further sour development.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A malty, fruity, aged, somewhat sour Belgian-style brown ale.

Complex combination of fruity esters and rich malt character. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.

Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.

Malty with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balance is malty, but with fruitiness and sourness present. Sweet and tart finish.

Medium to medium-full body. Low to moderate carbonation. No astringency.

Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the Classic-Style Fruit Beer category.

An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically sourer than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.

Characteristic Ingredients:
A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.

Style Comparison:
A deeper malt character distinguishes these beers from Flanders red ales. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.

Vital Statistics:
OG: 1.040 – 1.074
FG: 1.008 – 1.012
IBUs: 20 – 25
SRM: 15 – 22
ABV: 4.0 – 8.0%

Commercial Examples:
Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Liefmans Oud Bruin, Petrus Oud Bruin, Riva Vondel, Vanderghinste Bellegems Bruin

standard-strength, dark-color, top-fermented, western-Europe, traditional-style, sour-ale-family, malty, sour

Last Updated and Sharing
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  • Last Updated: 2019-10-29 21:43 UTC
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