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Sour brown ale

Sour brown ale

Flanders Brown Ale/Oud Bruin • All Grain • 5.5 gal


Carbon is in a closet in the cellar with a nice pellicle on top.

January 18, 2013 at 08:56am

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 14 lbs Pilsen Malt; Malteries Franco-Belges

    Pilsen Malt; Malteries Franco-Belges

    Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

  • .25 lbs Belgian Special B

    Belgian Special B

  • .75 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 1.5 lbs Yellow Corn (Pregelatinized Flakes); Briess

    Yellow Corn (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Yellow Corn Flakes can be used as a cereal adjunct. The flakes can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than a conventional flaked corn. Also, the corn has been degermed (the oil removed), thus eliminating rancidity. • Using Pregelatinized Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity. • Pregelatinized Yellow Corn Flakes produce a beer with a mild, less malty flavor • Pregelatinized Yellow Corn Flakes produce a drier, more crisp beer. • Use up to 40% as a cereal adjunct in the total grist • Add directly to the mash with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.

  • 1 lbs Candi Sugar Dark

    Candi Sugar Dark

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1.25 oz Styrian Goldings - 3.8 AA% whole; boiled 30 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz Hallertauer Mittelfrüher - 4.2 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1/2 tsp Wyeast Nutrient - + Supermoss carageenan (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 5 g Corriander crushed - Indian (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • Wyeast 1762 Belgian Abbey II™

    Wyeast 1762 Belgian Abbey II™

    High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.


Mash: 10 gallons filtered tap water (Rocky Mountain reservoir-soft) 2 gallons @ 148 F. = 125 F.(20min). Add 2.1 gallons at 172 F. = 155 F. Add 0.75 gallons boiling water to mash out = 168 F. Recirculate 15 minutes. Fermented for 3 weeks at 75 F. Stopped at SG 1.032. Rack an crash to 42 F. For 6 weeks. Rack, warm to 70 F. and add 1/2 liter starter with WLP 665 Flemish sour mix. Hold at 75-70 F for 1 week. Then hold at 60-65 F for 12 months+ Sparge=5 gallons at 168 F (50 min.). + sugar and water in boil kettle to bring to 7 gallons. 90 min. boil. Pitched yeast from previous batch (3 weeks old, washed, 1.050 O.G.). Pitch at 68 F, allow to rise as high as 73 F.

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: C - Flanders Brown Ale/Oud Bruin

Range for this Style
Original Gravity: 1.076 1.040 - 1.074
Terminal Gravity: 1.007 1.008 - 1.012
Color: 23.5 SRM 15 - 22
Alcohol: 9.1% ABV 4% - 8%
Bitterness: 28.2 IBU 20 - 25


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