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 | 3432 | |
| Tart of Darkness |
5.5 gal | 6.17% | 7.34 | 1.059 | 1.012 | BIAB | 3045 | |
| new red |
5 gal | 6.24% | 36.01 | 1.063 | 1.016 | All Grain | 2717 | |
| La Folie |
5.5 gal | 6.34% | 5.77 | 1.066 | 1.017 | All Grain | 2659 | |
| Sour Rye |
5.5 gal | 5.26% | 29.38 | 1.050 | 1.010 | BIAB | 2322 | |
| NOGTFT! - Old Bruin |
1 gal | 6.17% | 31.27 | 1.064 | 1.017 | All Grain | 2268 | |
| Семен Семеныч |
20 L | 3.52% | 19.78 | 1.040 | 1.013 | All Grain | 1952 | |
| Shue's Brews Elk Saliva Clone |
5 gal | 6.58% | 0 | 1.067 | 1.017 | extract | 1870 | |
| Black Apricot Fudge Imp. Sour Stout |
18 L | 5.95% | 48.93 | 1.067 | 1.021 | All Grain | 1649 | |
| Consabomination |
5.5 gal | 8.98% | 0 | 1.068 | 1.000 | All Grain | 1648 |
Newest Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Malty Brown 1 - Smog |
470 gal | 8.14% | 8.99 | 1.063 | 1.001 | All Grain | 61 | |
| Welcome to the Oud |
50 L | 5.32% | 24.39 | 1.047 | 1.007 | All Grain | 176 | |
| Dark Sour Ale |
500 L | 6% | 0 | 1.062 | 1.016 | All Grain | 205 | |
| Longi take the wheel |
21 L | 6.69% | 0 | 1.051 | 1.000 | All Grain | 150 | |
| Sour Brown |
27 L | 7.23% | 13.66 | 1.061 | 1.006 | All Grain | 251 | |
| Black Currant Pastry Sour |
5.5 gal | 6.93% | 31.99 | 1.061 | 1.008 | All Grain | 423 | |
| bastel oud bruin |
28 L | 7.29% | 18.13 | 1.069 | 1.013 | All Grain | 316 | |
| Oud Bruin |
5.5 gal | 6.32% | 24.03 | 1.067 | 1.018 | All Grain | 333 | |
| PSYCHO dark sour |
155 gal | 4.76% | 0 | 1.048 | 1.011 | All Grain | 316 | |
| Oud Bruin |
60 L | 6.97% | 18.28 | 1.070 | 1.017 | All Grain | 523 |
Fermentables Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Special B | 27 | Belgian | Grain | roasted 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 | 11 | Grain | specialty malt |
10°L
|
33 | 19% | 6% - 46% | |
| American - Pilsner | 10 | American | Grain | base malt |
1.8°L
|
37 | 45% | 9% - 86% |
| United Kingdom - Maris Otter Pale | 10 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 64% | 8% - 84% |
| German - Acidulated Malt | 10 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 1% - 15% |
| Flaked Oats | 9 | Adjunct | raw |
2.2°L
|
33 | 4% | 2% - 8% |
Hops Used In Flanders Brown Ale/Oud Bruin (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 10 | 3.5 | 61% | 20% - 100% |
| Magnum | 7 | 15 | 82% | 33% - 100% |
| Domestic Hallertau | 6 | 3.9 | 56% | 21% - 100% |
| Willamette | 4 | 4.5 | 38% | 33% - 50% |
| 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% |
| Kent Goldings | 3 | 5 | 71% | 13% - 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 |
|---|---|---|---|---|---|---|---|---|
| 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% |
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 | 15 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Wyeast - Belgian Lambic Blend 3278 | 5 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis - Safale - English Ale Yeast S-04 | 5 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°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 | Water Agt | Boil | 52% | 15% - 100% |
| Calcium Chloride (anhydrous) | 6 | Water Agt | Sparge | 1% | 0% - 3% |
| Baking Soda | 4 | Water Agt | Mash | 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% |
