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Brentwood old bruin
Flanders Brown Ale/Oud Bruin • Partial Mash • 5.0 gal
Nice Sour Cherry Beer. A bit too Phenolic, wish I had used a less phenolic yeast and/or controled the primary fermentation temp. (I let it go to 80 degrees F.(It works with some yeasts...but Wit yeast is phenolic in nature).
July 15, 2004 pm 07:58pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.0 gal)
- 7.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .25 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.81 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 oz
Northern Brewer - 7.0 AA% whole; boiled 30 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Cascade - 5.3 AA% whole; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 12 lb
Frozen Pitted Sour Cherries - (omitted from calculations)
Frozen Pitted Sour Cherries
- .5 oz
Mexican Vanilla Bean - (omitted from calculations)
Mexican Vanilla Bean
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Notes
48 hr. sour mash: 40 oz. water @130F.,0.81# extract, 2 oz. barley husk. Add strained sour mash to lauter tun. Mash:121F-30 min., 152F-20 min, 159F-30 min. 2.5 hour simmer & 1 hour boil for color. Boil 1 tsp Irish Moss (10min). Primary glass-5 days Secondary glass-8 weeks 1/2 Vanilla bean, frozen cherries added to secondary. Tertiary glass-5 days with 2 oz. toasted French oak chips. Bottle-3/4 cup corn sugar. Age in bottle. Belgian Biscuit was sub. with Special Roast 50L.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: C - Flanders Brown Ale/Oud Bruin
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.074 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.012 | |
| Color: | 10.6 SRM | 15 - 22 | |
| Alcohol: | 5.1% ABV | 4% - 8% | |
| Bitterness: | 28.5 IBU | 20 - 25 | |
Discussion
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