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European Sour Ale - Oud Bruin

BJCP Style Guide

Top 10 Oud Bruin Recipes

Title Size ABV IBU OG FG Color Method Views
Jamil's Flanders Brown Ale/Oud Bruin
7.5 gal 6.37% 16.93 1.059 1.010
All Grain 7711
Big Oud Bruin
7.5 gal 8.63% 12.61 1.084 1.018
BIAB 999
Oud bruin
23 L 5.57% 5.58 1.053 1.011
All Grain 971
Flanders Brown Ale
5.5 gal 7.11% 21.82 1.068 1.014
All Grain 882
Random recipe - Oud Bruin
10.5 gal 5.29% 20.97 1.055 1.014
All Grain 859
Big Funkin Monster
7 gal 11.64% 42.98 1.095 1.006
BIAB 824
Bruin Brewin'
10 gal 7.36% 22.66 1.074 1.017
All Grain 803
SOB Oud Bruin
5.5 gal 6.72% 26.38 1.068 1.017
All Grain 779
Brown Foeder Base
98 gal 6.29% 10.6 1.052 1.004
All Grain 722
how to roll a blunt
11 gal 7.01% 25.23 1.066 1.012
All Grain 616

Newest Oud Bruin Recipes

Title Size ABV IBU OG FG Color Method Views
La Folie Clone *
6 gal 6.19% 5.29 1.058 1.011
All Grain 2
Flanders Brown
5.5 gal 7.49% 25.57 1.070 1.013
All Grain 19
Oud Bruin (kinda)
60 L 7.6% 10.87 1.061 1.003
extract 18
Pelforth
3.5 gal 6.51% 27.11 1.066 1.017
All Grain 38
Rare Barrel Dark Ale
5.25 gal 6.97% 1.52 1.066 1.013
BIAB 31
Awesome Recipe
21 L 5.6% 0 1.057 1.014
All Grain 25
Oud Bruin
800 L 6.59% 19.61 1.060 1.010
All Grain 32
Oud Brewin’
6 gal 6.59% 29.15 1.068 1.018
All Grain 39
Awesome Recipe
600 L 4.9% 0 1.050 1.012
All Grain 32
Imperial Dark Dry Hopped Sour Ale
21 L 9.67% 36.64 1.098 1.025
All Grain 47

Fermentables Used In Oud Bruin Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Belgian - Special B 37 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
Belgian - Pilsner 20 Belgian Grain base malt 1.6°L
37 54% 18% - 100%
American - Chocolate 16 American Grain roasted malt 350°L
29 2% 0% - 4%
American - Pilsner 14 American Grain base malt 1.8°L
37 48% 16% - 83%
American - Pale 2-Row 13 American Grain base malt 1.8°L
37 59% 23% - 84%
German - Carafa III 10 German Grain roasted malt 535°L
32 1% 1% - 3%
Belgian - CaraMunich 10 Belgian Grain crystal malt 50°L
33 11% 4% - 23%
Belgian - Aromatic 9 Belgian Grain roasted malt 38°L
33 4% 2% - 7%
United Kingdom - Maris Otter Pale 9 United Kingdom Grain base malt 3.75°L
38 64% 35% - 80%
American - Caramel / Crystal 60L 9 American Grain crystal malt 60°L
34 7% 2% - 13%

Hops Used In Oud Bruin Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 11 15 84% 6% - 100%
East Kent Goldings 8 5 81% 30% - 100%
Saaz 7 3.5 77% 42% - 100%
Hallertau Mittelfruh 6 3.75 45% 3% - 100%
Styrian Goldings 5 5.5 66% 29% - 100%
Amarillo 4 8.6 63% 31% - 100%
Perle 4 8.2 100% 100% - 100%
Willamette 4 4.5 64% 30% - 100%
Tettnanger 3 4.5 83% 50% - 100%
Hallertau Hersbrucker 3 4 83% 50% - 100%

Steeping Grains Used In Oud Bruin Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In 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 - American Ale Yeast US-05 10 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
The Yeast Bay - MĂ©lange - Sour Blend 4 The Yeast Bay Ales 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 - Belgian Ale Yeast WLP550 3 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F
Wyeast - German Ale 1007 2 Wyeast Ale 0.11 Low 75% 55°F 68°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Wyeast - Belgian Ardennes 3522 2 Wyeast Ale 0.12 High 74% 65°F 85°F
White Labs - Flemish Ale Blend WLP665 2 White Labs Ale Med-High Low/Med 83% 68°F 80°F

Other Ingredients Used In Oud Bruin Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 8 Water Agt Mash 22% 0% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 6% 0% - 22%
Epsom Salt 4 Water Agt Mash 5% 0% - 10%
Irish Moss 4 Fining Boil 48% 16% - 100%
Table Salt 3 Water Agt Mash 3% 0% - 10%
Chalk 3 Water Agt Mash 20% 0% - 41%
Whirlfloc 3 Fining Boil 66% 48% - 98%
Lactic acid 2 Water Agt Mash 64% 30% - 99%
Phosphoric acid 2 Water Agt Sparge 49% 22% - 76%
Baking Soda 1 Water Agt Mash 0% 0% - 0%
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