Sour Ale - Flanders Brown Ale/Oud Bruin (BJCP 2008) - Beer Recipes | Brewer's Friend
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Sour Ale - Flanders Brown Ale/Oud Bruin (BJCP 2008)




Top 10 Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Oud Bruin
6 gal 6.65% 13.01 1.063 1.013
All Grain 3717
Tart of Darkness
5.5 gal 6.17% 7.34 1.059 1.012
BIAB 3194
new red
5 gal 6.24% 36.01 1.063 1.016
All Grain 2860
La Folie
5.5 gal 6.34% 5.77 1.066 1.017
All Grain 2816
Sour Rye
5.5 gal 5.26% 29.38 1.050 1.010
BIAB 2477
NOGTFT! - Old Bruin
1 gal 6.17% 31.27 1.064 1.017
All Grain 2415
Семен Семеныч
20 L 3.52% 19.78 1.040 1.013
All Grain 2092
Shue's Brews Elk Saliva Clone
5 gal 6.58% 0 1.067 1.017
extract 2033
Black Apricot Fudge Imp. Sour Stout
18 L 5.95% 48.93 1.067 1.021
All Grain 1929
Consabomination
5.5 gal 8.98% 0 1.068 1.000
All Grain 1785

Newest Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Anze's Oud Bruin
20 L 7.75% 0 1.078 1.019
All Grain 164
ANGRY BEAR WEIZENBOCK
10 L 7.82% 21.75 1.078 1.019
All Grain 127
Oud Bruin
8 gal 6.07% 0 1.058 1.012
All Grain 116
Malty Brown 1 - Smog
470 gal 8.14% 8.99 1.063 1.001
All Grain 321
Welcome to the Oud
50 L 5.32% 24.39 1.047 1.007
All Grain 360
Dark Sour Ale
500 L 6% 0 1.062 1.016
All Grain 362
Longi take the wheel
21 L 6.69% 0 1.051 1.000
All Grain 375
Sour Brown
27 L 7.23% 13.66 1.061 1.006
All Grain 405
Black Currant Pastry Sour
5.5 gal 6.93% 31.99 1.061 1.008
All Grain 628
bastel oud bruin
28 L 7.29% 18.13 1.069 1.013
All Grain 541

Fermentables Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 30 Grain crystal malt 115°L
34 4% 2% - 11%
American - Chocolate 16 American Grain roasted malt 350°L
29 2% 1% - 5%
US - Pale 2-Row 15 US Grain base malt 1.8°L
37 58% 9% - 82%
Belgian - Pilsner 13 Belgian Grain base malt 1.6°L
37 58% 31% - 78%
German - Melanoidin 12 German Grain roasted malt 25°L
37 4% 2% - 15%
Munich - Light 10L 12 Grain specialty malt 10°L
33 19% 6% - 46%
American - Pilsner 11 American Grain base malt 1.8°L
37 45% 9% - 86%
Flaked Oats 10 Adjunct raw 2.2°L
33 5% 2% - 10%
German - Acidulated Malt 10 German Grain acidulated malt 3.4°L
27 6% 1% - 15%
Aromatic 10 Grain base malt 38°L
33 5% 3% - 11%

Hops Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 11 3.5 56% 17% - 100%
Magnum 7 15 82% 33% - 100%
Domestic Hallertau 6 3.9 56% 21% - 100%
Willamette 4 4.5 38% 33% - 50%
Cascade 4 7 70% 17% - 100%
Tettnanger 4 4.5 100% 100% - 100%
Hallertau Mittelfruh 4 3.75 80% 43% - 100%
Horizon 3 12.5 100% 100% - 100%
Styrian Goldings 3 5.5 62% 20% - 100%
Northern Brewer 3 7.8 87% 60% - 100%

Steeping Grains Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Special B 3 Grain crystal malt 115°L
34 32% 23% - 46%
American - Black Malt 2 American Grain roasted malt 500°L
28 13% 7% - 20%

Yeasts Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) 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 6 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Belgian Lambic Blend 3278 5 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Abbey Ale Yeast WLP530 3 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - California Ale V Yeast WLP051 3 White Labs Ale Med-High Med-High 72.5% 66°F 70°F
White Labs - Monastary Ale Yeast WLP500 3 White Labs Ales High Medium 77.5% 65°F 72°F
The Yeast Bay - Mélange - Sour Blend 3 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Lallemand - WildBrew Philly Sour 3 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - American Ale II 1272 2 Wyeast Ale 0.1 High 74% 60°F 72°F

Other Ingredients Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 12 Water Agt Mash 12% 0% - 38%
Whirlfloc 11 Fining Boil 52% 15% - 100%
Calcium Chloride (anhydrous) 6 Water Agt Sparge 1% 0% - 3%
Baking Soda 4 Water Agt Sparge 5% 0% - 20%
Calcium Chloride (dihydrate) 4 Water Agt Mash 23% 6% - 40%
Epsom Salt 4 Water Agt Mash 3% 0% - 6%
Oak Cubes Medium Toast 3 Flavor Secondary 2% 1% - 2%
Phosphoric acid 3 Water Agt Mash 4% 2% - 6%
Calcium Chloride (dihydrate) 2 Water Agt Mash 27% 9% - 45%
Table Salt 2 Water Agt Mash 0% 0% - 0%