EoinMag
Well-Known Member
So I posted recently about our Dublin sour project with the lambic barrel brew.
Well we've done a second group brew which is a variation on the first, this time we do primary in our own vessels at home and we are transferring to a barrel for the secondary and again phase.
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
I doubled the recipe for 10 imperial gallons instead of the five above.
I was a little short on Munich so I subbed with 600g more of lager malt.
We used ECY23 Oud Bruin mix for this.
I'm considering what to do with my cut when it comes out of the barrel, am thinking fruit, but still to be decided.
This is being transferred to the barrel sometime in the next two weeks along with all of the others.
That'll be 450 litres of sour beers that we have brewing, presently making us the biggest sour brewers in the country
Well we've done a second group brew which is a variation on the first, this time we do primary in our own vessels at home and we are transferring to a barrel for the secondary and again phase.
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
I doubled the recipe for 10 imperial gallons instead of the five above.
I was a little short on Munich so I subbed with 600g more of lager malt.
We used ECY23 Oud Bruin mix for this.
I'm considering what to do with my cut when it comes out of the barrel, am thinking fruit, but still to be decided.
This is being transferred to the barrel sometime in the next two weeks along with all of the others.
That'll be 450 litres of sour beers that we have brewing, presently making us the biggest sour brewers in the country
