Oud Bruin de Table 
Partial Mash Recipe
Submitted By: BrewMan47 (Shared)
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| Brewer: Todd Street | |
| Batch Size: 5.00 gal | Style: Flanders Brown Ale/Oud Bruin (17C) |
| Boil Size: 4.01 gal | Style Guide: BJCP 2008 |
| Color: 21.9 SRM | Equipment: Brew Pot (5 Gallon) |
| Bitterness: 18.7 IBUs | Boil 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 |
Ingredients
| 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 |
Notes
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 2009This Recipe Has Not Been Rated
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