Oud Bruin

Source: Don Blake
Recipe added: 06/09/98
Email: dontblake@hotmail.com

After a few months of aging, this recipe is very reminiscent of its inspiration, Rodenbach Grand Cru. The Lambic yeast gives a pleasant twang and the raspberries make a deep ruby treat.

Specifics

Recipe type: All Grain
Batch Size: 5.5 gal
Starting Gravity: 1.045
Finishing Gravity: 1.006
Time in Boil: 90 min
Primary Fermentation: 10 days, 6.5 gal Glass
Secondary Fermentation: 20 days, 6.5 gal Glass /w lambic yeast & raspberries
Additional Fermentation: 4 days, 5 Gal Glass

Ingredients:

8 lb Pale Malt
1 lb 120L Crystal
.125 lb Chocolate
31 g Saaz 60 min
16 g Hallertauer 20 min

Procedure:

Mash in 2.25 gal water at 178F to get 155F after conversion, Add 1.2 gal boiling to get 166F Sparge w/5 gal at 170F Primary - Wyeast 1388 Belgain Strong Secondary - Wyeast 3278 Belgian Lambic Blend + 4.5 lb pureed raspberries

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