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Mysterious Belgian Sour Brown
Flanders Brown Ale/Oud Bruin • Extract • 5 gal
June 17, 2001 06:26am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 6/16 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 12/16 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1/2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2/16 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 2/16 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 4.5 lbs
Dry Extra Light;Muntons
Dry Extra Light;Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1/16 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 3/16 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1/4 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 7/8 oz
Styrian Goldings -6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
-
Wyeast1214Belgian Abbey™
Wyeast1214Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Replace the American 6 row with some sauer malt (German Acidulated malt) for souring the wort. Ad Wyeast 4335 (Lactobacillus delbrueckii) in secondary along with 1 oz oak chips
Style (BJCP)
Category: 17 -Sour Ale
Subcategory: C -Flanders Brown Ale/Oud Bruin
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 -1.074 |  |
| Terminal Gravity: | 1.013 | 1.008 -1.012 | |
| Color: | 18.8 SRM | 15 -22 | |
| Alcohol: | 5.0% ABV | 4% -8% | |
| Bitterness: | 24.5 IBU | 20 -25 | |
Discussion
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