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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 10963
Oud bruin
23 L 5.57% 5.58 1.053 1.011
All Grain 1563
Big Oud Bruin
7.5 gal 8.63% 12.61 1.084 1.018
BIAB 1444
Flanders Brown Ale
5.5 gal 7.11% 21.82 1.068 1.014
All Grain 1361
Brown Foeder Base
98 gal 6.29% 10.6 1.052 1.004
All Grain 1258
Bruin Brewin'
10 gal 7.36% 22.66 1.074 1.017
All Grain 1171
Big Funkin Monster
7 gal 11.64% 42.98 1.095 1.006
BIAB 1161
SOB Oud Bruin
5.5 gal 6.72% 26.38 1.068 1.017
All Grain 1122
kombu bruin
18.2 L 4.1% 20.17 1.048 1.017
All Grain 1052
how to roll a blunt
11 gal 7.01% 25.23 1.066 1.012
All Grain 947

Newest Oud Bruin Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5.5 gal 6.52% 28.51 1.066 1.017
extract 14
sour
3 L 8.67% 23.71 1.076 1.010
extract 38
Dark sour ale
13 gal 7.15% 0 1.067 1.012
All Grain 96
Kit Flemish Fiend
2.4 gal 3.8% 0 1.067 1.039
extract 274
French Oak Raspberry Cherry Sour
5.5 gal 6.69% 19.02 1.066 1.015
All Grain 156
Bezonken Rood
500 L 6.39% 11.2 1.062 1.013
All Grain 137
Solbränd surgubbe
13 L 7.3% 20.53 1.068 1.012
All Grain 152
Dark Sour #4
5.5 gal 6.96% 0 1.070 1.017
All Grain 186
NBA Dark Sour
5.5 gal 6.44% 3.67 1.069 1.020
All Grain 168
Vieux Canard Brun
5.5 gal 7.77% 25.37 1.075 1.016
All Grain 221

Fermentables Used In Oud Bruin Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 43 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
Belgian - Pilsner 23 Belgian Grain base malt 1.6°L
37 56% 18% - 100%
Munich Dark 20L 19 Grain specialty malt 20°L
34 21% 8% - 56%
American - Chocolate 18 American Grain roasted malt 350°L
29 2% 0% - 4%
Pale 2-Row 16 Grain base malt 1.8°L
37 58% 21% - 84%
American - Pilsner 15 American Grain base malt 1.8°L
37 48% 16% - 83%
Belgian - CaraMunich 13 Belgian Grain crystal malt 50°L
33 11% 4% - 23%
United Kingdom - Maris Otter Pale 12 United Kingdom Grain base malt 3.75°L
38 58% 21% - 80%
Munich - Light 10L 12 Grain specialty malt 10°L
33 25% 7% - 63%
Munich 11 Grain specialty malt 6°L
37 17% 5% - 32%

Hops Used In Oud Bruin Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Magnum 12 15 85% 6% - 100%
Saaz 11 3.5 74% 20% - 100%
East Kent Goldings 10 5 78% 30% - 100%
Fuggles 6 4.5 67% 29% - 100%
Hallertau Mittelfruh 6 3.75 50% 3% - 100%
Willamette 5 4.5 56% 14% - 100%
Styrian Goldings 5 5.5 59% 29% - 100%
Amarillo 4 8.6 63% 31% - 100%
Perle 4 8.2 100% 100% - 100%
Tettnanger 4 4.5 88% 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 19 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safale - American Ale Yeast US-05 12 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
The Yeast Bay - Mélange - Sour Blend 4 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Belgian Ale Yeast WLP550 3 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - German Ale 1007 3 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - Abbey Ale Yeast WLP530 3 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Imperial Yeast - F08 Sour Batch Kidz 2 Imperial Yeast Ale Low 80% 68°F 76°F

Other Ingredients Used In Oud Bruin Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 16 Water Agt Mash 20% 0% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 21% 0% - 56%
Irish Moss 6 Fining Boil 65% 16% - 100%
Epsom Salt 5 Water Agt Mash 4% 0% - 10%
Lactic acid 5 Water Agt Mash 86% 30% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 6% 0% - 22%
Whirlfloc 5 Fining Boil 66% 48% - 98%
Table Salt 4 Water Agt Mash 5% 0% - 10%
Chalk 4 Water Agt Mash 15% 0% - 41%
Baking Soda 2 Water Agt Mash 0% 0% - 0%

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