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Oud Bruin

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

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

23.2

SRM (morey):

20.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Hallertau Hersbrucker (Pellet)		23.24	100%
1.75 oz / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-03-19 21:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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ASZanella • 03/24/2020 at 12:44pm
I do love a good oud bruin, and it looks like you're on the right track here. The grainbill has all the right elements, just some quantities need to be shifted. Caramunich is, for all intents and purposes, a crystal malt. Flaked wheat and flaked corn are basically serving the same purpose -- sugar in adjunct form.

Pilsner- 9#
Munich dark- 2#
Flaked corn- 1#
Caramunich- 1#
Debittered black- 0.25#

The mash is pretty thick, but workable. However, you're short ~0.5 gallons to hit the kettle volume. Mash salts need some work as they do not match your target water (needs chloride!).

Wyeast 3209 is a blend of Saccharomyces and Lactobacillus, so 23 IBUs is a bit high, unless you plan on aging for several months.

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