After more than a year of waiting on our Flanders Red project to finish up it's time to remove that beer and add a new one. Next we all decided on a Belgian Brown or Oude Bruin. There are differences between the two types of Red and Brown, where the red is more tart and vinegar like, the brown is more earthy and lightly funky with the underlying beer carrying it. For this beer I mashed pretty high cause I was using 2nd generation WLP001 yeast and in the past it will finish out pretty dry on the 2nd go around. The beer turned out a lot more brown that I was expecting. Hopefully I can post some pictures of the barrel sometime in the future.
Oude Bruin
Malt:
13 lbs: Rahr Pilsner
1 lb: Munich Malt
12 oz: Caramunich III
8 oz: Special B
Hops:
2.25 oz: Willamette 4.5aa @ 60min
Misc:
1 Whirlfloc @ 20min
Target OG: 1.065
Target FG: 1.015
IBU: ~25
Actual OG: 1.060
Actual FG:
Apparent Attenuation:
ABV:
ABW:
Yeast:
White Labs California Ale (WLP001) - Repitch from Columbus Rye
Hopville Recipe
Update 3.18.2011: Beer fermentation has completed I will take a gravity tonight and see where it stands. Right now it plans on being racked to the barrel next weekend.
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