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Housewarming Cherry Oud Bruin

Housewarming Cherry Oud Bruin

Flanders Brown Ale/Oud Bruin • Partial Mash • 5.5 gal

Joe Cummings

*Best brewed to David Allan Coe's x-rated albums ;-) hehe!

November 13, 2002 pm 06:56pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

  • 2 lbs Acidulated Malt

    Acidulated Malt

    High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

  • .5 lbs Belgian Special B

    Belgian Special B

  • .25 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .25 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 8 lbs Light; Mountmellick

    Light; Mountmellick

    Mountmellick Light Lager is made from 100% Irish 2 row spring barley and the finest European hops. It will create a full-bodied golden Irish Lager Style Beer.

  • 1 lbs Candi Sugar Clear

    Candi Sugar Clear

    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 Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 1.5 oz East Kent Goldings - 5.0 AA% pellets; boiled 90 min

    East Kent Goldings

    Mild, slightly flowery.

  • 2 lb Cranberries (crushed) - (omitted from calculations)

    Cranberries (crushed)

  • 2 tbsp Lactic Acid - (omitted from calculations)

    Lactic Acid

  • 1 lb Wyeast 4335 Lactobacillus delbrueckii - (omitted from calculations)

    Wyeast 4335 Lactobacillus delbrueckii

  • Wyeast 3278 Belgian Lambic Blend™

    Wyeast 3278 Belgian Lambic Blend™

    Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr

Notes

Acidulated malt bag broke in the begaining of the boil, So I did a seperate 30 min boil for it then strained. Some of the Acidulated malt burned (I'm thinking this will actually add a nice flavor to this beer). For everything else, it was a 2 hour boil(hops added for the last 90 min & 1 lb cranberries for the last 15 min). I also threw in bag of priming sugar & a couple packets of ginsing tea for s**** & giggles. will keep in primary until fermentation dies down signifigantly then rack to secondary & add lactic acid, Wyeast 4335 Lactobacillus delbrueckii, & 1 more lb of cranberries (should be a nice sour brew!) Will bottle when fermentation dies down. I'm gonna age this one a bit. I'm in the process of looking for a house with my girlfriend & will open the first bottle the day we find one & move in (hence the housewarming name). Anyways, I estimate 2-3 months, but you may want to age this one longer; I expect this one may need a little mellowing out depending on your taste.

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: C - Flanders Brown Ale/Oud Bruin

Range for this Style
Original Gravity: 1.080 1.040 - 1.074
Terminal Gravity: 1.015 1.008 - 1.012
Color: 24.0 SRM 15 - 22
Alcohol: 8.5% ABV 4% - 8%
Bitterness: 19.7 IBU 20 - 25

Discussion

PeriodDrinker

Messed up the name

2002-11-13 7:15pm

Should be titled "Housewarming Cranberry Oud Bruin". For some reason I can't edit the title. DOH! Although I was originally going to use cherries, I changed my mind at the supermarket.

PeriodDrinker

Alcohol (%weight) : 6.66 %

2002-11-13 7:18pm

666 that's pretty cool

PeriodDrinker

Nov 26

2002-11-26 7:22pm

Been taking the lid off for a few hours each night & shaking the hell out of it. Boy, does it smell tasty already.

PeriodDrinker

Bottling this tonight FINALLY!

2003-02-03 1:08pm

I snuck a glass of it a couple nights ago (it's delicious!) Anyways, decided to prime it with half rasberries(1/2 pint) & half sugar. I'll post back on how it turns out.

kurt

???? fruit in the bottle???

2007-12-07 8:00pm

this sounds very good, i'm wondering though, what would happen if, when you prime the batch in bulk and bottle it, i added fruit. i.e. a cherry and or cranberries to the bottle then added the beer and capped it off? would the sugar in the fruit over-carbonate the beer in finishing/ageing?, or would the alcohol just get amped from the extra sugar?

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