RKB #032 Oud Bruin

All Grain Recipe

Submitted By: anrefsah (Shared)
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Brewer: Anders
Batch Size: 6.08 galStyle: Flanders Brown Ale/Oud Bruin (17C)
Boil Size: 7.66 galStyle Guide: BJCP 2008
Color: 17.4 SRMEquipment: Bratberg kompaktbrygger
Bitterness: 26.2 IBUsBoil Time: 90 min
Est OG: 1.058 (14.3° P)Mash Profile: Kompaktbrygger, 68 `c 45 min, mash out 75`c
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage, 19'C - bugs
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 3.46 oz Pilsnermalt "Heidelberg" (1.5 SRM) Grain 1
14.36 oz Crystal Malt - 120EBC/61L (60.9 SRM) Grain 2
14.36 oz Special B Malt 350 EBC (177.7 SRM) Grain 3
12.56 oz Munich Malt (7.6 SRM) Grain 4
1.60 oz Saphir [4.4%] - Boil 60 min Hops 5
0.46 Portafloc (Boil 15 min) Misc 6
1.00 Desinfiser vørterkjøler (Boil 15 min) Misc 7
0.51 tsp Yeast Nutrient (Boil 5 min) Misc 8
2.0 pkgs SafBrew Ale (DCL/Fermentis #S-33) Yeast 9
1.0 pkgs Belgian Sour Mix 1 (White Labs #WLP655) Yeast 10

Notes

http://forum.norbrygg.no/threads/brygging-av-surol.9411/ Andrimne Oud Bruin 22,5 liter OG: 1068 FG: varierende… IBU: 20 (Noonan) 5 kg pilsnermalt, 3 EBC 350 g münchenermalt, 25 EBC 400 g crystal malt, 120 EBC 400 g Special B, 350 EBC 32 g East Kent Goldings, pellets, 5,3 % aa, 60 min. ½ ts Wyeast gjærnæring, 15 min. ½ tab Protafloc, 15 min. White Labs WLP011, gjærstarter, til primærgjæring White Labs WLP655, sekundærgjæring Fremgangsmåte Mesking på 55 °C i 15 min., 67 °C i 45 min., 78 °C i 5 min. Koking i 90 min. Gjæring på 18-21 °C i 7 dager, sekundærgjæring i fire uker

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