September 8, 2017

Barrel Aged Americanized Oud Bruin Batch 2 Recipe

When I brewed batch 1 of this barrel aged Americanized oud bruin I planned to keep it in my tiny two gallon whisky barrel for about a year. That was March. I checked on the beer earlier in the summer I was both pleased with the flavor and concerned about the tannin content of the beer. The beer is progressing nicely but the tannins are already at the top end of my preference. I need to pull it early and age it outside the barrel or just bottle it. That leaves the barrel available for a new batch which brings me to this post.

Changes between batch 1 and batch 2 of the oud bruin recipe

So far I feel the batch 1 oud bruin recipe hits all the desired notes although I am continuing to learn and understand my sour culture. It's thrown a few acetic beers which I don't like. I am in the process of determining whether it is (1) my fault from underpitching and letting the beer sit too long without developing a pellicle to regulate air exposure; or (2) if it has too much lactic acid bacteria activity early on which is delaying pellicle formation and allowing acetic fermentation; or (3) the culture just has too many acetic acid-producing microorganisms. For this batch I hopped the starter to approximately 20 IBUs which should help knock back some of the LAB and make way for more yeast production early in fermentation. The culture has some de Garde dregs to it and I know at the time the dreg beer was brewed that was something de Garde dealt with as well. The starter smells cleaner, more yeast-forward. Not so much of the acid aromas as in prior starters with this culture.

Otherwise batch 2 will be identical to batch 1. I expect with the barrel having received now three beers the tannins will reduce and this batch will be good for a longer stay in its oaky home.

Barrel Aged Americanized Oud Bruin Batch 2 Recipe

Batch Size: 2.25 gallon
Est. ABV: 7.3%
Est. IBU: 24
Est. OG: 1.071
Est. FG: 1.015
Est. SRM: 25
Expected Efficiency: 72%
Grain BillPoundsOuncesSRMPct. Grist
Pilsner malt40266.80%
White wheat malt10216.70%
Vienna malt63.56.00%
Crystal 804804.20%
Chocolate malt2.63502.70%
Aromatic malt2262.20%
Black patent malt1.45001.50%
Water Profileppm
Bru'n Water Brown Malty Profile
PH: 5.5
Water AdditionsMashSparge
Epsom Salt0.4g00.3g
Canning Salt
Baking Soda0.4g
Calcium Chloride0.9g0.7g
Pickling Lime
Lactic Acid
Mash ScheduleStep Temp.Step Time
Single infusion mash
Mash volume: 7.8 qt
Sparge volume: 1.5 gal
Infuse 7.8 quarts at 167F150F75
Sparge 1.5 gal at 190F
Boil ScheduleVolumeUnitTimeIBU
60 minute boil
Belma [12%]0.25oz6024
Fermentation Schedule# DaysTemp.
Yeast: Oregon Special
Pitch 300ml slurry
Pitch at 70F?Ambient
Bottle to 4 vol CO2 with 2 oz table sugar

Brewday & Fermentation Notes 

Brewed 9.6.17

Preboil volume: 3gal
Preboil gravity: 1.054
Mash efficiency: 75%

Postboil volume: 2.1 gal
Postboil gravity: 1.070
Brewhouse efficiency 67%

Aggressive fermentation--seems probable underpitching on prior uses of the mixed culture caused slight acetic character. Far more aggressive fermentation than other batches. 


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