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Flanders Brown Ale

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Flanders Brown Ale

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Beer Style: Flanders Brown / Ouid Bruin 
Recipe Type: partial mash
Yield: 5 gallons

Description:

Adapted from 'Flanders Brown Ale' in the May/June 2005 BYO magazine. Grain bill was increase about 30% to match target OG / ABV. The original recipe used pale Pils and 6-row pale malts, which were substituted with pale millet and/or rice malt(s). The original recipe also used Belgian Ale or Belgian Strong Ale yeasts, and Belgian Lactobacillus bacteria. Mangrove Jack's and Fermentis makes several Belgian style dry yeasts. The Belgian Lactobacillus bacteria is another matter, and we have not figured out a suitable substitute, or any substitute for that matter. We would love to hear from you if you have any suggestions. The long fermentation and conditioning process does still serve a purpose in that it gives the French oak chips to impart their flavor into the finished beer. However, as there isn't any Belgian Lactobacillus bacteria in this adapted recipe, it will not achieve the same flavor profile as conventional equivalent.

Ingredients:

  • 6.6 LBS Sorghum Syrup or GF LME
  • 2.45 LBS Vienna Millet Malt
  • 2.85 Crystal Millet Malt or 4 LBS Crystal Rice Malt
  • 1.4 OZ German Hallertauer Mittelfruh
  • 1 OZ Saaz for aroma
  • 2 Cups French oak chips (medium-toast)
  • 2 Packages Belgian Ale or Belgian Strong Ale Yeast; Mangrove Jack's M41 and M47, or SafAle BE-256 recommended

Additional Instructions

Primary Ferment: 2 weeks
Secondary Ferment: 4 weeks

Beer Profile

Original Gravity: 1.044
Final Gravity: 1.011
Alcohol by Vol: 4.4%
Color SRM: 8.1
Bitterness IBU: 20.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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Procedure:

Steep milled malt along with amylase enzyme in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170 F water until water runs clear. Top kettle up to 7 gallon pre-boil size (due to extra long boil time). Bring to boil.

Pitch LME or syrup and candi syrup. Allow to achieve hot break and maintain rolling boil.

Note 90 minute boil time.

1.4 OZ German Hallertauer Mittelfruh @ 75 mins
1 OZ Saaz for aroma @ 15 mins

1 Cup French oak chips (medium-toast) and 1 package Belgian Ale or Belgian Strong Ale Yeast in primary fermenter

Rack after two weeks, and then rack a second time after 4 weeks. After second racking, add 1 Cup French oak chips (medium-toast). Pitch the second package of Belgian Ale or Belgian Strong Ale Yeast along with the priming sugar into the still, racked brew and package immediately. Condition the finished beer in bottles or in a keg for another six weeks.

You can review the original recipe here: byo.com/malt/item/1221-oud-bruin-style-profile

Source:
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