Suggested that Dodge's HM at The National Brewing Championships be a starting point.
Oud Bruin
Flanders Brown Ale/Oud Bruin
Type: All Grain
Batch Size (fermenter): 20.80 l
Boil Size: 26.00 l
Boil Time: 90 min
End of Boil Volume 22.00 l
Final Bottling Volume: 18.90 l
Fermentation: Temp 19 C
Ingredients
Ingredients
4.42 kg Pilsner (2 Row) UK (2.0 EBC)
1.81 kg Munich Malt (20.0 EBC)
0.34 kg Caramunich Malt (110.3 EBC)
0.23 kg Aromatic Malt (400.0 EBC)
0.23 kg Special B Malt (400.0 EBC)
0.23 kg Wheat Malt, Ger (3.9 EBC)
0.06 kg Black (Patent) Malt (1280.0 EBC)
31.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min 15.0 IBUs
Original Gravity: 18 Plato
Final Gravity: 4.2 Plato
Alcohol by Vol: 7.6 %
Bitterness: 15.0 IBUs
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Mash Steps
Mash In 67.0 C 60 min
Boil for 90 min
Ferment in primary with ECY23 at 20oC
Feckin Plato :P
Is MCI Lager malt considered the same as the listed UK pils malt? Being a base malt that would help a lot.
Original gravity = 1.074
Final gravity = 1.016
Sent from my HTC One
Who stocks Belgium sour mix WLP655 :-\
Shane in HBC will get it in for you if you ask him or
MM have it in stock
http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=156
Lads I can sort all that CaraMunich if you want. Have 10kg left over from a batch.
Quote from: Il Tubo on November 20, 2013, 10:52:58 AM
Don't buy anything yet! We'll buy what we need in one go, and I don't think we're using WLP655 this time.
When is that then? This beer sounds like it's going to be epic!
Looks class lads. Hopefully us NCB's so something similar for barrel no.3 or 3 Will be handy having someone about a year ahead of us to compare with. I have a demi of Alt with WLP 655 pitched thats 4 months in now so check in in another month or 2 and report in.
Could be a nice starter for a big batch.
What's happening to the sour mix?
I think Christmas has distracted progress on this. Hopefully get a plan together soon.
Just want to check if all you guys are willing to use a sour mix to ferment? I may have a culture for Oud Bruin that would make this 'epic!'
It means sacrificing a bucket and any other plastic that comes in contact to the church of sour though. Feelings on this?
You'd "ruin" a siphon and paddle as well yeah?
I wouldn't reuse any plastic that came in contact with the culture for a non-sour. So if you're using a plastic paddle in the fermentor it would be best to dedicate it to sours only to be on the safe side.
So new hydrometer, siphon, trial jar and paddle (as well as bucket obviously) would be needed?
My hydrometer is glass and I don't add back samples to fermentor so they'd be fine to use again.
Really, it's bucket, bung, air lock, syphon and paddle and in my case the turkey baster I use to take samples.
Quote from: imark on January 05, 2014, 03:13:19 PM
Just want to check if all you guys are willing to use a sour mix to ferment? I may have a culture for Oud Bruin that would make this 'epic!'
It means sacrificing a bucket and any other plastic that comes in contact to the church of sour though. Feelings on this?
I'm ok with that..
Quote from: iTube on January 06, 2014, 11:15:52 AM
I'll do whatever it is required!
I have a siphon I was about to bin anyway!
Don't be falling into the 'it's a sour so any ol infected shite will be fine' camp! If it's in bad shape dont use it. We only want the appropriate cultures after all.
I'm good with this
If you're doing your homework on Oud Bruin in advance of the epic barrel project you should familiarise yourself with this elegant lady! (https://dl.dropboxusercontent.com/u/9833819/Pictures/LiefmansGoudenband.jpg)
Where did you pick it up Mark
Drinkstore.ie - I think the LC is getting some in for us too.
Ask Gerry! :P
I have a Wyeast lambic blend smack pack at home that is about three years old. I smacked it recently for the crack to see if there was anything still alive in it. It took about 3 weeks to blow up, but the pack is like a balloon now since it's been sitting in the kitchen so long. I'm considering using it to sour a beer shortly after doing a primary of normal yeast.
I was a little surprised that it was still able to take off after all this time.
Quote from: Eoin on January 20, 2014, 11:42:52 AM
I have a Wyeast lambic blend smack pack at home that is about three years old. I smacked it recently for the crack to see if there was anything still alive in it. It took about 3 weeks to blow up, but the pack is like a balloon now since it's been sitting in the kitchen so long. I'm considering using it to sour a beer shortly after doing a primary of normal yeast.
I was a little surprised that it was still able to take off after all this time.
Hardy bucks! Wonder how the ratio of various constituents stood up. I'd guess you wouldn't have the same result if you used it?
Well the Brewers yeast would be long gone but I suspect the other bugs are alive and kicking. Considering that the blend is supposed to start a primary on yeast and slide into a buggy secondary from one blend, I think if I started on yeast then pitched this the results would be very similar.
Sent from my HTC One
Seeing as the style came on someone else's say I'd say they should come up with the bones of a recipe.
Sent from my HTC One
Ok guys just to bring everybody up to speed on where this has been at...I have been trying to organise the purchase of a specific culture for our oud bruin barrel. Unfortunately, it has been quite a slow process but we have a decision point on Thursday. If at that point we don't have an agreed cost and delivery date, we will revert to a more easily arranged culture. Thanks for your patience. :-[
as regards the recipe...I think the one on first post is a good starting point. If there are suggested amendments that will benefit this recipe lets fire them up on the thread over the next couple of days.
Does the style ever make use of Turbid mashing?
Sent from my HTC One
Hadn't even considered it Eoin. Got an idea?
In other news...positive response on the culture...we could be going sour into primary! 8)
I pitched some 655 into a demi of altbier about 5 months ago and just got around to checking the gravity now. Its down to 1.005 . I pitched just as i kegged the rest of the batch. Sample was just starting to sour now. Just to give a time line for you guys. I added a tsp of sugar and roused the yeast to try kick them off again. Will check again in few months and report back.
EDIT. just checked notes at it was 5 months not 6.
Adding bugs in primary should give a more pronounced sourness that mellows. Our culture is Belgian yeast and lacto. So shouldn't need the 12-18mth time Brett does.
Dodge's recipe is on the first post on this thread :)
Doing my brew at the moment.
just to be certain...
Us05 for primary.
ECY23 for secondary..??
Cheers
Nope...ECY23 can go in primary. It is a blend of yeast and lactobacillus.
Ah so not to bother with the us 05 then. :)
No need for it
Can we get that edited as to not confuse people?
Not to be picky about the edit but it say's in the ingredients list that you need 1 packet of safale us05 ::)
Looks like the edit doesn't come through on tapatalk. Looks OK on browser.
I'll be brewing mine on Saturday. Since I enjoyed my last 2 brews up in the Liffey area, I might brew mine outside will there is gale force winds and horizontal rain ;D
You know, manly brewing :P
Lads do you mind if I ask. Did you import a batch of the ECY yeast or is there a semi local source?
I think I can speak for the other liffey brewers in saying the we will share it.
We imported it as a local club. :)
Over enthusiastic
So has this been tasted recently? Would love it to be ready!!
The second one I made has no sourness.. I added 500g of raspberry to 4 liters to see how that goes
I've a few bottles of my contribution that was spare. I'll bring it to November. Maybe we can get a sample from the barrel too?
It's been so long. I'm not even thirsty anymore.
Sssshhh! That's a top secret project ;)