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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 8701
Big Oud Bruin
7.5 gal 8.63% 12.61 1.084 1.018
BIAB 1127
Oud bruin
23 L 5.57% 5.58 1.053 1.011
All Grain 1101
Flanders Brown Ale
5.5 gal 7.11% 21.82 1.068 1.014
All Grain 1005
Random recipe - Oud Bruin
10.5 gal 5.29% 20.97 1.055 1.014
All Grain 956
Big Funkin Monster
7 gal 11.64% 42.98 1.095 1.006
BIAB 897
Bruin Brewin'
10 gal 7.36% 22.66 1.074 1.017
All Grain 869
SOB Oud Bruin
5.5 gal 6.72% 26.38 1.068 1.017
All Grain 868
Brown Foeder Base
98 gal 6.29% 10.6 1.052 1.004
All Grain 796
how to roll a blunt
11 gal 7.01% 25.23 1.066 1.012
All Grain 683

Newest Oud Bruin Recipes

Title Size ABV IBU OG FG Color Method Views
English Mild Ale
19 L 3.27% 21.56 1.033 1.008
BIAB 4
flemish
7.5 gal 5.04% 0 1.051 1.012
All Grain 8
The Ugly Rev B
2.7 gal 7.33% 25.65 1.068 1.012
BIAB 13
The Ugly
2.5 gal 5.56% 27.7 1.055 1.013
BIAB 19
Oud Bruin
6 gal 5.6% 26.93 1.056 1.013
All Grain 45
Oud Bruin
5 gal 6.65% 27.04 1.066 1.016
BIAB 27
Kettle Soured Brown - Barrel Aged
6.25 gal 7.13% 20.53 1.071 1.017
All Grain 31
OBC v2
7 gal 10.27% 1.6 1.084 1.006
All Grain 24
Anniversary Bruin
5.75 gal 7.34% 14.14 1.067 1.011
All Grain 28
Flanders Brown Ale
11 gal 6.99% 25.23 1.067 1.014
All Grain 58

Fermentables Used In Oud Bruin Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 41 Belgian Grain roasted malt 115°L
34 4% 2% - 11%
Belgian - Pilsner 21 Belgian Grain base malt 1.6°L
37 55% 18% - 100%
American - Chocolate 19 American Grain roasted malt 350°L
29 2% 0% - 4%
American - Pale 2-Row 15 American Grain base malt 1.8°L
37 57% 21% - 84%
American - Pilsner 15 American Grain base malt 1.8°L
37 48% 16% - 83%
Belgian - CaraMunich 12 Belgian Grain crystal malt 50°L
33 11% 4% - 23%
German - Carafa III 12 German Grain roasted malt 535°L
32 2% 1% - 3%
United Kingdom - Maris Otter Pale 12 United Kingdom Grain base malt 3.75°L
38 54% 11% - 80%
Flaked Oats 10 Adjunct raw 2.2°L
33 6% 3% - 9%
American - Caramel / Crystal 60L 10 American Grain crystal malt 60°L
34 6% 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 9 5 75% 30% - 100%
Saaz 8 3.5 70% 20% - 100%
Styrian Goldings 6 5.5 65% 29% - 100%
Hallertau Mittelfruh 6 3.75 45% 3% - 100%
Willamette 5 4.5 56% 14% - 100%
Hallertau Hersbrucker 5 4 90% 50% - 100%
Fuggles 5 4.5 60% 29% - 100%
Amarillo 4 8.6 63% 31% - 100%
Perle 4 8.2 100% 100% - 100%

Steeping Grains Used In Oud Bruin Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Crystal 60L 1 United Kingdom Grain crystal malt 60°L
34 100% 100% - 100%

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 17 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
The Yeast Bay - Mélange - Sour Blend 4 The Yeast Bay Ales Low Medium 85% 68°F 78°F
Wyeast - German Ale 1007 4 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
White Labs - Belgian Sour Mix WLP655 3 White Labs Ale Med-High Med/Low 75% 80°F 85°F
White Labs - Belgian Ale Yeast WLP550 3 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - Lactobacillus 5335 2 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

Other Ingredients Used In Oud Bruin Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 13 Water Agt Mash 17% 0% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 6% 0% - 22%
Whirlfloc 5 Fining Boil 66% 48% - 98%
Calcium Chloride (dihydrate) 5 Water Agt Mash 18% 0% - 56%
Epsom Salt 4 Water Agt Mash 5% 0% - 10%
Table Salt 4 Water Agt Mash 5% 0% - 10%
Irish Moss 4 Fining Boil 48% 16% - 100%
Lactic acid 3 Water Agt Mash 76% 30% - 100%
Chalk 3 Water Agt Mash 20% 0% - 41%
Calcium Chloride (anhydrous) 2 Water Agt Mash 1% 0% - 1%
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