27 January 2014

Oud Bruin (Flanders Brown)

72% Efficiency
OG: 1.071
FG: n/a
ABV: n/a
est. IBU: 20
est. SRM: 17

Partial Mash/Stovetop – 12L batch

Mash:
60 Mins @ 67.5 C (154 F)

MALT
1 Kg (2 lbs, 3 oz) – Pilsner DME
1 Kg (2 lbs, 3 oz) – Pilsner Malt
650g (1 lbs, 7 oz) – Munich Malt
500g (1 lbs, 1.6 oz) – Vienna Malt
175g (6 oz) – Caramunich Malt
100g (3.5 oz) – Wheat Malt
100g (3.5 oz) – Special B
100g (3.5 oz) – Aromatic Malt

HOPS

13g (0.45 oz) – East Kent Goldings (5.5%) – 60 mins

YEAST

Wyeast 1056 – American Ale (house culture)
White Labs WLP672 – Lactobacillus Brevis
Wyeast 5526 – Brettanomyces Lambicus
White Labs WLP661 – Pediococcus Damnosus
Wyeast 5112 – Bretanomyces Bruxellensis

FERMENTATION
1 Week @ 19 C (66 F) – Primary
6+ Months @ 19 C (66 F) – Secondary

NOTES

 Fermented in primary with 1056 and 5526 for a week then racked on to about 500mL (~pint) of Sour Farmhouse lacto half (WLP672). Added pedio and Brett Brux.