Sour Ale - Flanders Brown Ale/Oud Bruin
Top 10 Flanders Brown Ale/Oud Bruin Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Oud Bruin |
6 gal | 6.65% | 13.01 | 1.063 | 1.013 | All Grain | 2355 | |
| Tart of Darkness |
5.5 gal | 6.17% | 7.34 | 1.059 | 1.012 | BIAB | 2292 | |
| new red |
5 gal | 6.24% | 36.01 | 1.063 | 1.016 | All Grain | 2221 | |
| La Folie |
5.5 gal | 6.34% | 5.77 | 1.066 | 1.017 | All Grain | 1560 | |
| Sour Rye |
5.5 gal | 5.26% | 29.38 | 1.050 | 1.010 | BIAB | 1551 | |
| Семен Семеныч |
20 L | 3.52% | 19.78 | 1.040 | 1.013 | All Grain | 1524 | |
| NOGTFT! - Old Bruin |
1 gal | 6.17% | 31.27 | 1.064 | 1.017 | All Grain | 1520 | |
| Shue's Brews Elk Saliva Clone |
5 gal | 6.58% | 0 | 1.067 | 1.017 | extract | 1330 | |
| Consabomination |
5.5 gal | 8.98% | 0 | 1.068 | 1.000 | All Grain | 1153 | |
| Supplementation |
6.5 gal | 6.59% | 28.33 | 1.058 | 1.008 | All Grain | 1151 |
Newest Flanders Brown Ale/Oud Bruin Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Sour Brown |
34 L | 6.08% | 4.62 | 1.056 | 1.010 | All Grain | 11 | |
| Quad Brussels Pedio |
6 gal | 4.68% | 4 | 1.042 | 1.006 | All Grain | 5 | |
| Quad Yeast Bay Sour Mix |
6 gal | 4.68% | 4 | 1.042 | 1.006 | All Grain | 6 | |
| Black Barm Brew |
5.5 gal | 5.93% | 36.27 | 1.052 | 1.007 | All Grain | 37 | |
| Britt |
5.5 gal | 6.65% | 36.38 | 1.065 | 1.015 | extract | 33 | |
| 0052 - Oud Bruin |
340 L | 6.03% | 0 | 1.051 | 1.005 | All Grain | 75 | |
| Oud Bruin |
5.5 gal | 6.7% | 24.43 | 1.068 | 1.017 | All Grain | 107 | |
| Sour Bruin Base (the Rare Barrel) |
2.75 gal | 6.44% | 0 | 1.065 | 1.016 | All Grain | 143 | |
| Sour Extract Experiment |
14.9 gal | 5.23% | 3.4 | 1.052 | 1.013 | extract | 168 | |
| Insipid Darkness |
5 gal | 5.72% | 133.58 | 1.058 | 1.015 | All Grain | 154 |
Fermentables Used In Flanders Brown Ale/Oud Bruin Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 23 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 2% - 11% |
| American - Chocolate | 15 | American | Grain | roasted malt |
350°L
|
29 | 2% | 1% - 5% |
| American - Pale 2-Row | 14 | American | Grain | base malt |
1.8°L
|
37 | 57% | 9% - 82% |
| Belgian - Pilsner | 13 | Belgian | Grain | base malt |
1.6°L
|
37 | 58% | 31% - 78% |
| American - Pilsner | 10 | American | Grain | base malt |
1.8°L
|
37 | 45% | 9% - 86% |
| German - Acidulated Malt | 10 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 1% - 15% |
| American - Caramel / Crystal 60L | 10 | American | Grain | crystal malt |
60°L
|
34 | 9% | 2% - 25% |
| United Kingdom - Maris Otter Pale | 9 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 8% - 84% |
| Flaked Oats | 9 | Adjunct | raw |
2.2°L
|
33 | 4% | 2% - 8% | |
| German - Melanoidin | 9 | German | Grain | roasted malt |
25°L
|
37 | 5% | 2% - 15% |
Hops Used In Flanders Brown Ale/Oud Bruin Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 8 | 3.5 | 55% | 20% - 100% |
| Magnum | 6 | 15 | 79% | 33% - 100% |
| Domestic Hallertau | 5 | 3.9 | 58% | 21% - 100% |
| Northern Brewer | 4 | 7.8 | 90% | 60% - 100% |
| Willamette | 4 | 4.5 | 38% | 33% - 50% |
| Tettnanger | 4 | 4.5 | 100% | 100% - 100% |
| Galena | 3 | 13 | 100% | 100% - 100% |
| East Kent Goldings | 3 | 5 | 65% | 27% - 100% |
| Kent Goldings | 3 | 5 | 71% | 13% - 100% |
| Chinook | 3 | 13 | 52% | 22% - 100% |
Steeping Grains Used In Flanders Brown Ale/Oud Bruin Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 3 | Belgian | Grain | roasted malt |
115°L
|
34 | 32% | 23% - 46% |
| American - Black Malt | 2 | American | Grain | roasted malt |
500°L
|
28 | 13% | 7% - 20% |
| Belgian - Aromatic | 1 | Belgian | Grain | roasted malt |
38°L
|
33 | 27% | 27% - 27% |
| Belgian - Biscuit | 1 | Belgian | Grain | roasted malt |
23°L
|
35 | 23% | 23% - 23% |
| Belgian - Wheat | 1 | Belgian | Grain | base malt |
1.8°L
|
38 | 23% | 23% - 23% |
| American - Caramel / Crystal 60L | 1 | American | Grain | crystal malt |
60°L
|
34 | 23% | 23% - 23% |
| Belgian - Cara 45L | 1 | Belgian | Grain | crystal malt |
42°L
|
34 | 46% | 46% - 46% |
| German - De-Husked Caraf III | 1 | German | Grain | roasted malt |
470°L
|
32 | 9% | 9% - 9% |
| American - Caramel / Crystal 80L | 1 | American | Grain | crystal malt |
80°L
|
33 | 40% | 40% - 40% |
| Belgian - CaraMunich | 1 | Belgian | Grain | crystal malt |
50°L
|
33 | 40% | 40% - 40% |
Yeasts Used In Flanders Brown Ale/Oud Bruin Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Roeselare Ale Blend 3763 | 16 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Fermentis - Safale - English Ale Yeast S-04 | 3 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 3 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 2 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| White Labs - Abbey Ale Yeast WLP530 | 2 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Wyeast - Lactobacillus 5335 | 2 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| White Labs - American Farmhouse Blend WLP670 | 2 | White Labs | Ale | Medium | Medium | 78.5% | 68°F | 72°F |
| White Labs - Trappist Ale Yeast WLP500 | 2 | White Labs | Ale | High | Med-Low | 77.5% | 65°F | 72°F |
| The Yeast Bay - Mélange - Sour Blend | 2 | The Yeast Bay | Wilds & Sours | Low | Medium | 85% | 68°F | 78°F |
| Wyeast - Brettanomyces lambicus 5526 | 2 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
Other Ingredients Used In Flanders Brown Ale/Oud Bruin Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 7 | Fining | Boil | 71% | 15% - 100% |
| Gypsum | 5 | Water Agt | Mash | 9% | 1% - 33% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 19% | 6% - 40% |
| Baking Soda | 2 | Water Agt | Sparge | 1% | 1% - 1% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Sparge | 1% | 1% - 1% |
| Phosphoric acid | 2 | Water Agt | Mash | 6% | 6% - 6% |
| Irish Moss | 1 | Fining | Boil | 29% | 29% - 29% |
