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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 2957
Tart of Darkness
5.5 gal 6.17% 7.34 1.059 1.012
BIAB 2776
new red
5 gal 6.24% 36.01 1.063 1.016
All Grain 2509
La Folie
5.5 gal 6.34% 5.77 1.066 1.017
All Grain 2316
Sour Rye
5.5 gal 5.26% 29.38 1.050 1.010
BIAB 2013
NOGTFT! - Old Bruin
1 gal 6.17% 31.27 1.064 1.017
All Grain 1916
Семен Семеныч
20 L 3.52% 19.78 1.040 1.013
All Grain 1767
Shue's Brews Elk Saliva Clone
5 gal 6.58% 0 1.067 1.017
extract 1642
Consabomination
5.5 gal 8.98% 0 1.068 1.000
All Grain 1467
Black Apricot Fudge Imp. Sour Stout
18 L 5.95% 48.93 1.067 1.021
All Grain 1402

Newest Flanders Brown Ale/Oud Bruin Recipes

Title Size ABV IBU OG FG Color Method Views
Sour Brown
27 L 7.23% 13.66 1.061 1.006
All Grain 24
Black Currant Pastry Sour
5.5 gal 6.93% 31.99 1.061 1.008
All Grain 100
bastel oud bruin
28 L 7.29% 18.13 1.069 1.013
All Grain 80
Oud Bruin
5.5 gal 6.32% 24.03 1.067 1.018
All Grain 162
PSYCHO dark sour
155 gal 4.76% 0 1.048 1.011
All Grain 157
Oud Bruin
60 L 6.97% 18.28 1.070 1.017
All Grain 235
Oud Bruin
60 L 6.97% 30.31 1.070 1.017
All Grain 312
Oud Bruin
6 gal 6.38% 26.32 1.059 1.010
All Grain 216
Sabino Pomegranate Sour
6 gal 4.68% 4 1.042 1.006
All Grain 141
Oud Bruin
23 L 7.04% 23.38 1.070 1.016
All Grain 378

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 26 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
Pale 2-Row 15 Grain base malt 1.8°L
37 58% 9% - 82%
American - Chocolate 15 American Grain roasted malt 350°L
29 3% 1% - 5%
Belgian - Pilsner 13 Belgian Grain base malt 1.6°L
37 58% 31% - 78%
German - Melanoidin 10 German Grain roasted malt 25°L
37 4% 2% - 15%
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%
Munich - Light 10L 10 Grain specialty malt 10°L
33 19% 6% - 46%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 5% 3% - 11%
Flaked Oats 9 Adjunct raw 2.2°L
33 4% 2% - 8%

Hops Used In Flanders Brown Ale/Oud Bruin 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%
Amarillo 3 8.6 50% 17% - 100%
Northern Brewer 3 7.8 87% 60% - 100%
Galena 3 13 100% 100% - 100%
Fuggles 3 4.5 43% 17% - 100%
East Kent Goldings 3 5 65% 27% - 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%

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 15 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Belgian Lambic Blend 3278 4 Wyeast Ale 0.12 Med 75% 63°F 75°F
The Yeast Bay - Mélange - Sour Blend 3 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
White Labs - Abbey Ale Yeast WLP530 3 White Labs Ale High Med-High 77.5% 66°F 72°F
White Labs - Monastary Ale Yeast WLP500 3 White Labs Ales High Medium 77.5% 65°F 72°F
Fermentis - Safale - American Ale Yeast US-05 3 Fermentis / Safale Ales Low Medium 81% 54°F 77°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 - Belgian Sour Mix WLP655 2 White Labs Ale Med-High Med/Low 75% 80°F 85°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 11 Fining Boil 52% 15% - 100%
Gypsum 9 Water Agt Mash 9% 0% - 33%
Calcium Chloride (anhydrous) 5 Water Agt Sparge 0% 0% - 1%
Baking Soda 4 Water Agt Mash 5% 0% - 20%
Phosphoric acid 3 Water Agt Mash 4% 2% - 6%
Calcium Chloride (dihydrate) 3 Water Agt Mash 19% 6% - 40%
Epsom Salt 3 Water Agt Mash 2% 0% - 5%
Oak Cubes Medium Toast 3 Flavor Secondary 2% 1% - 2%
Table Salt 2 Water Agt Mash 0% 0% - 0%