Oud Bruin de Table

Partial Mash Recipe

Submitted By: BrewMan47 (Shared)
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Brewer: Todd Street
Batch Size: 5.00 galStyle: Flanders Brown Ale/Oud Bruin (17C)
Boil Size: 4.01 galStyle Guide: BJCP 2008
Color: 21.9 SRMEquipment: Brew Pot (5 Gallon)
Bitterness: 18.7 IBUsBoil Time: 60 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)Fermentation: My Aging Profile
ABV: 4.7%Taste Rating: 35.0

Amount Name Type #
12.00 oz Caramunich Malt (56.0 SRM) Grain 1
12.00 oz Special B Malt (180.0 SRM) Grain 2
2.08 oz Black (Patent) Malt (500.0 SRM) Grain 3
6 lbs Pilsner Liquid Extract (3.5 SRM) Extract 4
1.00 oz Tradition [6.0%] - Boil 60 min Hops 5
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 6
1.0 pkgs Trappist Blend (Wyeast Labs #3789) Yeast 7
5.00 tsp Yeast Nutrient (Primary 3 days) Misc 8
5.00 tsp Yeast Nutrient (Primary 3 days) Misc 9
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 10


Pitched Yeast @ 64 Degrees, no activity by 1130 AM Monday. Re-pitched yeast (from Find Du Monde; 350 ml of yeast cake from 3rd re-use) Fermented vigorously after 12 hours; was forced to remove bubbler and replace with blow off hose and bucket until Fermentation subsided. Racked to Secondary on May 23rd and added one more pkg of Roselare Belgian Yeast for souring. Racked to 5 Gal Keg and purged with CO2, placed in cooler at 65 Degrees on 28 June 2009

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