Category Archives: Oud Bruin eBIAB 1

Oud Bruin eBIAB 1

I made a flanders red not too long ago and I decided to keep rolling with the classic belgian sours and brew and oud bruin.  not many recipes out there so i mostly went with jamil’s.  i tweeked it a bit – i lowered the ibus and used chocolate instead of black malt.  but same ballpark as his recipe.

BrewDesign

Recipe Info

Beer Name: oud_bruin_ebiab_1
Style: Oud Bruin
Date: 2-15-16

Style

Original Gravity: 1.058
Final Gravity: 1.012
Color: 21.6
Alcohol: 6.1 %
Bitterness: 7.6 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 17 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 10.5 Gallons
Mash Volume: 11.86 Gallons
Strike Water Temp: 165.5 F
Mash Temp: 156 F

Boil

Kettle Gravity (start of boil): 1.050
Predicted Mash Run-off Volume: 8.97
Target Starting Boil Volume: 8.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 7.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
13 76.5 Weyermann Pilsner; German 80.0 1.8
2 11.8 Weyermann Munich Type II 78.0 8.9
1 5.9 Weyermann Caramunich III 73.0 56.8
0.5 2.9 Castle Special B 76.0 114.0
0.5 2.9 Crisp Chocolate Malt 77.0 415.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 Hallertauer Pellets 3.0 60 Boil 7.6

Yeast and Friends

Amount (Milliters) Name
1 pouch Wyeast Labs 3763 Roselare Belgian Blend

Misc

Amount Name Time
1 Whirlfloc Tablet 15
0.5 tsp Yeast Nutrient (Wyeast) 10

Notes

Salt and Acid adjustments:Mash Salts:
Gypsum: 5.0 gram
Calcium Chloride: 5.0 gramMash Acid:

Sparge/Boil Salts:

Predicted Mash pH of: 5.48

Mash Ions (ppm):
Ca: 70.6 Mg: 3.0 Na: 21.0 Cl: 71.7 So: 94.2

Boil Ions (ppm):
Ca: 70.6 Mg: 3.0 Na: 21.0 Cl: 71.7 So: 94.2

Mash 156F for 60 mins
168F for 10 mins

Ferment @ 70F for 2 weeks then put in ambient storage for 6 months

bottle carbonate to 2.3 volumes

5/24/16 normal brew day on colorado brewing 15 gallon ebiab system.  just pitched roselare blend packet no starter.  pitched @ 11:30am @ 70F and set fermenter to hold at 70F
5/25/16 @ 8pm still no activity
5/26/16 @ 8am a very sporadic bubble.  @noon 1/2″ kreusen and bubbling along
5/27/16 @8am big kreusen and vigorous bubbling
7/7/16 moved to closet w/ venting silicone bung for long term storage.  likely bottle around 3 months.
9/2/16 bottled FG 1.012 pH 3.68
solid sourness and maybe a bit too sour for this style.  really nice malt character.  a little funky.  promising.
4 gallons bottled w/ 96g of sugar to target 2.5 volumes.  used half a packet of lalvin EC-1118 to ensure good bottle conditioning.

I need to sit down with this beer and a leifmans or some other classic example.  my guess is that the malt character is not right.  it doesn’t come across as a “brown” but more like a flanders red.  based on the judging sheets i’ve gotten back others seem to agree.   I really enjoy this beer but i don’t think it fits the style well.

results from skirmish in the triad 11/5/16

dennispikejpeg_mod dennispikejpeg2_mod