| Ode |
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Type: All Grain Style: BJCP 2004 - Flanders Brown Ale/Oud Bruin Recipe Notes: August 7: 1010 @64°C, nice sourness
Tasting Notes:
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| % | Weight | Grain | Type | Color |
|---|---|---|---|---|
| 65.7% | 6.5 lbs | Pale Malt (6 Row) US | Grain | 2 |
| 10.9% | 1.08 lbs | Caramel/Crystal Malt - 80L | Grain | 80 |
| 7.6% | 11.99 oz | Wheat, Flaked | Grain | 1.6 |
| 5.8% | 9.17 oz | Aromatic Malt | Grain | 26 |
| 5.3% | 8.47 oz | Biscuit Malt | Grain | 23 |
| 4.7% | 7.41 oz | Special B Malt | Grain | 180 |
| Weight | Name | Time | Type | Use | |||
|---|---|---|---|---|---|---|---|
| None | |||||||
| Weight | Hop | Notes | Form | AA% | Boil Time |
|---|---|---|---|---|---|
| 61729.56 lbs | Williamette | Boil | Pellet | 5.50 | 60 mins |
| Lab | Product | Name | Type | Form |
|---|---|---|---|---|
| Wyeast Labs | 3763 | Roeselare Belgian Blend | Ale | Liquid |
| Water Profile | Ca | Mg | Na | SO4 | Cl | HCO3 | pH |
|---|---|---|---|---|---|---|---|
| None | |||||||
| Mash: Step Mash | |||
|---|---|---|---|
| Name | Type | Target Temp | Time |
| Mash In | Infusion | 122 °F | 10 mins |
| Step up | Temperature | 140 °F | 20 mins |
| Rest | Temperature | 158 °F | 20 mins |
| Mashout: 170.6 °F | |||
