I've been wanting to make an oud bruin for quite some time, but the area I live in is decidedly deficient of mixed fermentation blends (dregs aren't really available either). So when I saw a pack of Roeselares at the LHBS, I snapped it up and started planning.
Because Radagast is the keeper of animals and Mirkwood forest, I wanted something that would evoke a dark, ancient forest; for some reason the name Oud bruin does so. My end goal is a pleasantly sour, complex, fruity/malty, and earthy beer. Naturally, I am raising the OG far higher than oud bruins normally are--if I am going to wait 8-12 months to bottle, I want something which will be satisfying.
Radagast's Old Bruin - Flanders Brown Ale/Oud Bruin
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Batch Size: 3.331 gal
Boil Size: 4.331 gal
Boil Time: 60.000 min
Efficiency: 75%
OG: 1.082
FG: 1.016
ABV: 8.6%
Bitterness: 9.9 IBUs (Tinseth)
Color: 27 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Pilsner (2 Row) Bel Grain 8.000 lb Yes No 79% 2 L
Special B Malt Grain 12.000 oz Yes No 65% 160 L
Special Roast Grain 5.000 oz Yes No 72% 50 L
Aromatic Malt Grain 4.000 oz Yes No 78% 26 L
Acid Malt Grain 6.000 oz Yes No 59% 3 L
Munich Malt Grain 12.000 oz Yes No 80% 9 L
Cane (Beet) Sugar Sugar 12.800 oz No No 100% 0 L
Candi Sugar, Dark Sugar 6.400 oz No No 78% 275 L
Total grain: 11.637 lb
Hops
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Name Alpha Amount Use Time Form IBU
Pacific Gem 14.0% 0.200 oz Boil 1.000 hr Pellet 11.45
Misc
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Name Type Use Amount Time
Mushrooms, Bolete Herb Secondary 0.400 oz 0.000 s
Yeast
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Name Type Form Amount Stage
Wyeast 3763 Roeselare Ale Ale Liquid 0.479 cup Primary
Mash
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Name Type Amount Temp Target Time
Infusion 4.566 gal 135.239 F 128.600 F 0.000 s
Temperature --- --- 155.600 F 0.000 s
Mashed in about 4 gallons of water, and hit the strike temp of 128 (bit higher than I would like). I decided that with this batch, I'm going to use a combination of decoction and turbid mash, just as an experiment. So to raise the temperature between rests, I will pull 2 quarts of thin mash, gently simmer it for 15 minutes, then slowly add it in to raise the temp by 5-8 degrees. Which is being a pain, and I'm not trying it again for quite a while. Finally managed to get the temp into the mid 140s--this was the most trouble I've had with temp control in quite a while. And all because I tried to complicate things.
Pre-boil is 1.050 at 130 degrees, which is probably pretty close to target.
I sparged twice, with 1.5 gallons each time, first time was with 150 degree water, second around 125. The grain bag was heavily squeezed both times, the new runnings brought to a boil, then added to the main kettle. Second time I added the remainder of my homemade Candi syrup. I used a 4 hour boil--yes, you read that right. The long boil and multiple sparges let me squeeze all the sugary goodness out of my grain, plus added melanoidens. Hops were added in a single addition at 60 minutes.
I ended up not adding the white sugar, and being as I forgot to grab the bolete mushroom, I will dry-shroom the beer (or more likely, make a broth with the mushroom and add it in a few days).
4-13-16; OG 1.092....jeeze. Good thing I didn't add the sugar. Roeselares pitched, most of the smack pack (a little went into the small amount of the Gaffer's homebrew, and into a gallon of Kedrigern's Brown). Even though it was also expired, it swelled up (although not as much as it should have).
10-6-16; Mashing in the 1.5 gallon top up; 2lb pale, 10oz aromatic, 8oz munich, 3oz crystal 80, and 3oz special B. 150 mash for 1 hour.
I chiseled off 9.4 oz of chaga, but will probably measure by handfulls--two handfuls at first wort through the boil, and one during cooling (some of the compounds are volatile). Standard 1 hour boil, and ambient cooling to extract more chaganess. OG of the addition was 1.072 at 130 degrees. After siphoning to the new carboy, I added two probiotic capsules, and will rack the oud broun to that fermenter in the morning. The wort seems to have a slight earthy bitterness to it--probably needs more chaga--but I could be imagining it.
Added Dregs (built up) from a bottle of Calabaza Boreal.
© John Frey, 2016. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.
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