New Decade Perspective Oud Bruin (Sour Brown)

All Grain Recipe

Submitted By: Great_Egret (Shared)
Members can download and share recipes

Brewer: Joe Putzer
Batch Size: 6.00 galStyle: Flanders Brown Ale/Oud Bruin (17C)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 16.4 SRMEquipment: Great Egret
Bitterness: 11.6 IBUsBoil Time: 90 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
5.50 g Calcium Chloride (Mash 60 min) Misc 2
12 lbs 4.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
2 lbs Munich Malt - 20L (20.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
8.00 oz Melanoiden Malt (20.0 SRM) Grain 6
4.00 oz Acid Malt (3.0 SRM) Grain 7
4.00 oz Chocolate Malt (350.0 SRM) Grain 8
0.60 oz Goldings, East Kent [7.2%] - Boil 60 min Hops 9
1.0 pkgs Great Egret American Ale (DCL/Fermentis #US-05) Yeast 10
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 11

Notes

Added Roselare Blend, 1 L House Clean yeast, and the dregs from a 2013 bottle of Tart of Darkness. The fermaentation took off quickly and I had to change the jug of sanatizer twice it filled so quickly. 9/13/2013 - Fermentation began to slow and I removed from the fermenter to ambient temps 9/14/13 - Put in my basement at 318 Norris Court to sour

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine