Oud Bruin w/Oak & Wine - Wedding
Flanders Brown Ale/Oud Bruin

 

Type: All Grain

 Date: 9/8/2014

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt - Rahr (3.5 SRM) Grain 50.91 %
4.00 lb Vienna Malt (3.5 SRM) Grain 29.09 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.27 %
0.75 lb Special B Malt (150.0 SRM) Grain 5.45 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.64 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.64 %
1.25 oz Saaz - U.S. [5.80 %] (60 min) Hops 21.4 IBU
4.00 oz Oak Cubes (Toasted) (Secondary 0.0 min) Misc
400.00 oz Wine - Temparillo (Secondary 8.0 weeks) Misc
1 Pkgs Belgian Sour Mix - 1/2 yeast cake (White Labs #WLP655) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.064 SG

 Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.94 % Actual Alcohol by Vol: 7.57 %
Bitterness: 21.4 IBU Calories: 282 cal/pint
Est Color: 19.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13.75 lb
Sparge Water: 3.39 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.00 qt of water at 170.0 F 158.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
9/8/14 - Pitched yeast around 80 degrees and put in the fridge set at 62 to ferment.
4/1/15 - Kegged. FG=1.006. Forgot to add the oak, so I added an oak spiral to the keg. Added 200ml of temprinllo wine from Mexico. Wine didn't have much flavor. Also tartness of the sour wasn't all that strong. Added 1/2 oz of lactic acid.

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