Oud Bruin No. I

The same day I brewed the previous session ale, I wanted to also try another sour ale. At the time I didn’t have access to any cultures, so the options are spontaneous fermentation or culturing lactobacillus from one source or another. I decided to use Brain Sparging on Brewing’s guide to souring the wort. I’d previously soured a portion of wort and added it to the boil of a berliner weisse, but the effect wasn’t particularly sour. So, this time I decided to sour the entire wort for a few days to a week and then do the boil.

I ended up with a lot less wort than I’d hoped for, so I’m thinking of possibly blending it with one of the mass market lagers here (Ducal? Real?) in order to boost the maltiness and ABV just a tad. We’ll see.

Oud Bruin No. I

Flanders Brown Ale/Oud Bruin

Recipe by BrewingInBolivia


Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.045 1.008 10.0
/
19.7
15.5 IBU 4.8%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 4.0 Litres / 1.1 Gal 90.0 min 70.0%

Fermentables

Name Type SRM Percentage Amount
Pale Ale Malt Grain 3.0 33.56 % 0.25 Kg / 0.55 Lbs
Raw Barley Grain 1.0 26.85 % 0.20 Kg / 0.44 Lbs
Brown Sugar, Light Sugar 8.0 20.13 % 0.15 Kg / 0.33 Lbs
Vienna Grain 3.0 5.37 % 0.04 Kg / 0.09 Lbs
Amber Malt Grain 22.0 3.36 % 0.03 Kg / 0.06 Lbs
Copper Malt Grain 100.0 2.68 % 0.02 Kg / 0.04 Lbs
Crystal 120 Grain 120.0 2.68 % 0.02 Kg / 0.04 Lbs
Crystal 20 Grain 20.0 2.68 % 0.02 Kg / 0.04 Lbs
Flaked Oats Adjunct 1.0 2.68 % 0.02 Kg / 0.04 Lbs

Hops

Name AA% Amount Use Time
Saaz 3.6% 3.00 g / 0.11 oz Boil 90 mins
Willamette 5.0% 2.00 g / 0.07 oz Boil 90 mins

Yeast

Name Attenuation
Ted’s Cerveceria Ñusta Yeast 75 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 68.0 °C / 154.4 °F Infusion

Notes

Brewed 5 May 2013. Did a sour wort. Cooled wort to 50 C before pitching some ground malt into the wort and leaving to sour for 2-3 days.

I won’t add the brown sugar until boiling.

Pre-sour wort SG 1.025

Sampled it after three days souring: Plenty of cheesy aroma, but little influence on the taste. A hint of funk, but not really adding much to the actual taste. Decided to keep souring it.

Let it sour for 6 days total. Sampled the wort and it was very tart–not quite to mouth puckering, but left a refreshing impression.

Boiled on 11 May 2013 and added both hops and brown sugar at the boil. Lovely aroma of oranges and passion fruit throughout the boil.
Made a starter with cultured Ted’s Cerveceria Nusta (Belgian golden strong with honey) yeast.

OG 1.035. I guess the souring process ate up more of the sugars than I expected.

Recipe Generated with BrewMate

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