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