Tuesday, November 15, 2011

10/30/11 Brewday Oud Bruin

Third sour attempt (not including regular beers that had brett strains added to them) that was influenced by the wonderful 529 brewed by my local brewery Squatter's.


Oud Bruin
Flanders Brown Ale/Oud Bruin
Type: All Grain Date: 10/30/2011
Batch Size (fermenter): 11.00 gal Brewer: Kyle
Boil Size: 14.42 gal Asst Brewer:
Boil Time: 90 min Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 11.00 gal Est Mash Efficiency 87.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 35.0
Taste Notes: 11/05/11 Moved to secondary and added roselare yeast, gravity 1.032.
Ingredients
Ingredients
Amt Name Type # %/IBU
17 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 57.1 %
8 lbs Munich Malt (9.0 SRM) Grain 2 26.9 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 3 5.0 %
1 lbs Aromatic Malt (26.0 SRM) Grain 4 3.4 %
1 lbs Special B Malt (180.0 SRM) Grain 5 3.4 %
1 lbs White Wheat Malt (2.4 SRM) Grain 6 3.4 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.8 %
56.70 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 17.3 IBUs
2.00 oz Immersion Chiller (Boil 20.0 mins) Other 9 -
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.00 oz Sanitize Pump (Boil 5.0 mins) Other 12 -
2.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124.21 ml] Yeast 13 -
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.079 SG Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.5 % Actual Alcohol by Vol: 9.3 %
Bitterness: 17.3 IBUs Calories: 271.2 kcal/12oz
Est Color: 19.9 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 29 lbs 12.0 oz
Sparge Water: 9.19 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 9.30 gal of water at 131.0 F 122.0 F 30 min
Saccharification Heat to 154.0 F over 15 min 154.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 9.19 gal water at 168.0 F
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


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