Sour Brown Dog - Oud Bruin - Flanders Brown Ale Recipe

Brew #2 on the Sours program and its time to brew up an Oud Bruin or Flanders Brown Ale recipe we have affectionately called the 'sour brown dog'.  Another job for the Picobrew Zymatic which is fast becoming our go to machine for sours brewing as its a handy 10L batch size that works well with 10L glass demijohns for secondary conditioning in the shed.

Style Guidance:

•  A brown, balanced, medium-bodied Flanders Brown Ale/Oud Bruin.

Brew Recipe designed by Dermott Dowling on 3 Oct 2015

VITAL STATS

• Style: 17.C Flanders Brown Ale/Oud Bruin
• OG/FG/IBU: 1.0594 / 1.0143 / 22
• SRM: 21
• ABV: 5.9%
• Water: 11.85 L Water Batch Size 9.46 L (picobrew) double quantities for US 5 gallon / 19 Litre brew length

Gladfield Malt Bill:

• Pilsner Malt 1.15 kg / 45%
• Vienna Malt 0.60 kg / 24%
• Wheat Malt 0.4 kg / 16%
• Light Chocolate Malt 0.1 kg / 4%
• Harraways Jumbo Rolled Oats 0.1kg / 4%
• Aurora Malt 0.1kg / 4%
• Light Crystal Malt 0.1 kg / 4%

Hops:

Type                           Amount (g)     Alpha Acid %     Time

Crosby Crystal Hops                   40                                           2.7                   60 minutes

ADJUNCTS

Type                          Amount (g)         Use  Time

• Calcium Chloride   5g (1 tsp)         Mash  60 mins
• Calcium Sulphate  5g (1 tsp)          Mash  60 mins
• Irish Moss               1/2 tab              Boil     10 mins
• Yeast Nutrient         1 capsule          Boil     10 mins

MASH

Type              Temp (C)         Time       Style

Dough In                    38.9                        20           Infusion Mash 1                       66.7                          30           Infusion Mash 2                      67.8                          60           Infusion Mash Out                 79.4                           10            Infusion

BOIL

• 60 minutes

Yeast

• Repitched my house culture club made up of a Lambic Blend and Bottle Dregs from Lambics, Saisons and a Wild Saison and the dregs of a Petrus Oud Bruin into the primary
• You could get your own off to very a good start with GigaYeast Sour Cherry Funk GB150

               

Racking

After an extended primary fermentation of 3-4 weeks I racked the beer off into a glass demijohn 10L for secondary fermentation where it has been aging and souring for just on 6 months now and about to be bottled anytime soon.

Bottling

Finally got around to bottling after a very long conditioning in the glass demijohn on Sun 30 Oct.  Bulk primed with 105g of white sugar and was tasting very complex and sour but not overpoweringly so at bottling.