Flanders Brown Ale

Flanders Brown Ale (Oud Bruin)

(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.012
IBU = 20 SRM = 16.4 ABV = 4.7%

Note that the total grain bill of 10.33 lbs. (4.7 kg) is based on a brew system with a nominal extract efficiency of approximately 65%. If your setup is better or worse, adjust the grain quantities accordingly. Original gravities (OG) may vary depending on your brand selection for grain and on your evaporation losses during the boil. Always use your hydrometer to verify the OG at the end of the boil and liquor your wort down to the target OG if necessary.

Ingredients
5.0 lbs. (2.3 kg) pale Pils malt (1.5–2 °L)
1.26 lbs. (0.57 kg) 6-row pale brewers malt (1.7–2 °L)
1.89 lbs. (0.86 kg) Vienna malt (3–4 °L)
2.14 lbs. (0.97 kg) crystal malt (40 °L)
5.5 AAU German Hallertauer Mittelfrüh (1.4 oz./ 39 g of 4% alpha acid)
1 oz. (28 g) Saaz for aroma
2 cups French oak chips (medium-toast)
2 packages Wyeast 1388 (Belgian Strong Ale) or White Labs WLP550 (Belgian Ale) yeast
1 package Wyeast 5335 (Lactobacillus bruchneri) bacteria
3/4 cup dry malt extract (for priming)

Step by Step
Mash in at approximately 125 °F (52 °C) for a 20-minute rest hydration, beta-glucan and protein rest. Using a combination of hot-water infusion and direct heat, raise the temperature to 144 °F (62 °C) for a 40-minute beta-amylase rest. Raise the temperature again to 162 °F (72 °C) for a 40-minute alpha-amylase rest. Recirculate the run-off for 15–20 minutes, until it runs clear; then start lautering and sparging, until the wort in the kettle reaches a gravity of approximately 1.48 (12°P).Boil the wort for about 90 minutes. Add the bittering hops 15 minutes into the boil and the aroma hops 75 minutes into the boil. After shutdown, the wort should have evaporated sufficiently to be at or above the target original gravity. If not, liquor down to adjust. Stir the wort gently with a spatula to create a whirlpool effect. Then let the brew rest for at least 30 minutes (longer is better) to allow for sedimentation of the hot break and hop debris. Siphon the wort off the trub and heat exchange it to the primary fermentation temperature of about 68 °F (20 °C), add 1 cup of French oak chips (medium-toast) and pitch one package of yeast as well as the package of bacteria. Because the bacteria have a longer lag time, the yeast will start primary fermentation and metabolize most of the sugars before the bacteria become active. Rack after two weeks, then again after four weeks, and add the second cup of French oak chips.Pitch the second package of yeast and the priming agent into the still, racked brew and package immediately. Condition the finished beer in bottles or in a keg for another six weeks. The beer improves with longer conditioning and will keep for at least six months if stored in a cool and dark environment.

Flanders Brown Ale (Oud Bruin)

(5 gallons/19 L, partial mash)
OG = 1.049 FG = 1.012
IBU = 20 SRM = 16.4 ABV = 4.8%

Note that the grain-to-extract equivalent of 7 lbs. (3.2 kg) liquid malt extract (LME) is based on a nominal LME solid content of approximately 80% and on a theoretical zero-contribution to gravity of the steeped grain. Original gravities (OG) may vary depending on your LME brand selection. Also, for convenience you may wish to use just an entire 6.6-lb. (3-kg) can of LME and accept a slightly smaller volume of wort. Always use your hydrometer to verify the OG at the end of the boil.

Ingredients
3.85 lbs. (1.75 kg) pale Pils liquid malt extract
1.26 lb. (0.57 kg) 6-row pale brewers malt (approx. 1.7–2 °L)
1.89 lbs. (0.9 kg) Vienna malt (3–4 °L)
2.14 lbs. (0.97 kg) crystal malt (40 °L)
5.5 AAU German Hallertauer Mittelfrüh for buttering (approximately 1.4 oz./39 g of 4% alpha acid)
1 oz. (28 g) Saaz for aroma
2 cups French oak chips (medium-toast)
2 packages Wyeast 1388 (Belgian Strong Ale ) yeast or White Labs WLP550 (Belgian Ale) yeast
1 package Wyeast 5335 (Lactobacillus bruchneri) bacteria
3/4 cup dry malt extract (for priming)

Step by Step
Replace the pale Pils malt from the all-grain recipe with the Pils LME. Place each of the milled specialty grains in a separate muslin bag. Steep them for about an hour in about 2 gallons (0.9 L) of approximately 190 °F (88 °C) water. Lift the bags and rinse with cold water, but without squeezing them. Heat the flavored and colored brewing liquor to the boiling point. Turn off the heat. Stir in the LME and fill the kettle to about five gallons (19 L). Bring it to a boil again. From here on, follow the equivalent instructions from the all-grain recipe.