Flanders Brown Ale/Oud Bruin – All Grain

Statistics

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.

Comments

Early tastes resonate dark fruits, raisins, and a smooth character with a slight alcohol twinge. Some in my BJCP study group commented that it was very close to the the Westmalle version we were sampling that evening. Time will tell, but I have high hopes for this one (April 14, 2010).

Finished product turned out a bit on the sweet side. A good beer; drinkable, but a little cloying.

This style alludes me: I can't seem to get the right balance of dark fruit esters, fermentation complexity, and attenuation.

For next time:

  • Mash at a lower temperature for a lighter body. Maybe 150?
  • Add candi sugar to secondary  - give yeasties maltose first, then sucrose.
  • Ferment at a higher temperature. Maybe 75?
  • Switch yeast to one that doesn't seem to leave a "sweeter" impression despite the FG number?

Hmm.

Took the last remaining 3.5 gallons, combined it with about 1.5 gallons of brown porter, added an oak stave, and pitched some Roeselare blend into it. Sour it, baby (January 17, 2011).

Kegged the sour goodness and I must say I really like it. Not too sour. Oak and bourbon in the nose crash cooling and carbonating in the keg now (August 10, 2011).

Malts and Grains

Amount Malt/Grain %
18.00 pounds German Pilsen Malt (2-Row) 78.3%
1.00 pounds German CaraMunich Malt I 4.3%
1.00 pounds Belgian Special B Malt 4.3%
2.00 pounds German Dark Munich Malt 8.7%
1.00 pounds Belgian Aromatic Malt 4.3%
23.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.50 pounds Candi Sugar, Amber

Hops

Amount Hop Time AA
2.75 ounces Golding 60 min 4.4%
2.75 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Roselare Belgian Blend Wyeast 3763 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

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

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Denver, Colorado

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

Fermentation and Aging

Primary:
7 days @ 72° F
Secondary:
7 days @ 70° F
Lager:
30 days @ 45° F

Acerbic Munuc

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 7.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: