Flanders Brown Ale/Oud Bruin
BJCP 2008 – 17C
Batch #:
2010-06
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
March 13, 2010
Tap Date:
August 13, 2011
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
17.5SRM
IBU:
23.7
BU/GU:
0.34
ABV:
8.1%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 18.00 pounds | German Pilsen Malt (2-Row) | 70.6% |
| 1.00 pounds | German CaraMunich Malt I | 3.9% |
| 1.00 pounds | Belgian Special B Malt | 3.9% |
| 2.00 pounds | German Dark Munich Malt | 7.8% |
| 1.00 pounds | Belgian Aromatic Malt | 3.9% |
| 2.50 pounds | Candi Sugar, Amber | 9.8% |
| 25.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 2.75 ounces | Golding | 60 minutes | Boil | Leaf | 4.4% | |
| 2.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Roselare Belgian Blend | Wyeast | 3763 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Fermentation and Aging
Primary:
7 days @ 72° F
Secondary:
7 days @ 70° F
General Info
Made 2.5 lbs of amber candi sugar by following the procedure here.
This is the first brew cooled with the new Therminator and fermented in a Sanke keg using the conversion kit I purchased from Brewer's Hardware.
Procedure
- Mash at 154° F for 60 to 90 minutes
- Total boil time: 90 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minutes
- Add sugars at 45 minutes
- Cool wort to 70-75 degrees
- Pitch yeast
