Chitty Bang Bang - Oud Bruin

>> Sunday, October 19, 2014

I needed to use up my Wyeast PC Oud Bruin blend so today I brewed up an Oud Bruin-ish beer. I like my Oud Bruins a bit more tart than the classic style guidelines. This style should be tart but not as much as a Flanders Red and they should have a fairly substantial malty backbone. This particular blend is supposed to allow the malt character to shine in the finished beer so I'm anxious to taste the results. As usual, I'm using aged hops in this beer. The recipe as I brewed it:

3 lbs 8.0 oz Crisp Maris Otter
3 lbs 8.0 oz Pilsner Malt
2 lbs 8.0 oz Munich Dark
1 lbs 8.0 oz Chit Malt
10.0 oz Aromatic Malt
8.0 oz Pale Wheat
8.0 oz Special B
1.0 oz Midnight Wheat
1.0 oz Debittered Aged Hops (60.0 min)
PC Oud Bruin Blend (Wyeast #3209)
Yeast Nutrient
Whirlfloc

Mash at 156F for 50 min, 90 minute boil, ferment at 80F.

Brewing Notes
No issues. Hit target O.G. of 1.074 spot on. I whirlpooled down to 80F then transferred to a Better Bottle and pitched the blend. No aeration on this one.

Update 1/7/2015
I pulled a sample of this today. There's something a little off in this one. I'm going to rack it to secondary this weekend to get it off the yeast cake and give it some time to age a bit.

Update 1/20/2015
I racked this onto the yeast cake of the 2013 Oud Bruin Experiment over the past weekend. When I tasted it back on the 7th, it seemed like there was some autolysis issues in the beer. I'm hoping the brett in the yeast cake will clean things up a bit. I'll give this beer a few months before I try it again. 

Update 1/26/2014
There's definitely some activity in this beer. A bit of a krausen has formed and I'm getting a "glug" in the airlock every few minutes.

Update 4/7/2015
Pulled a sample tonight. I'm glad to say the hints of burnt rubber band (autolysis notes) are totally gone and it has a nice sourness level. The sourness level is towards the high end for the style...probably more along the lines of a Flanders Red than an Oud Bruin. ThIs is likely due to the additional cultures that were added via the 2013 Oud Bruin yeast cake causing it to dry out a bit more than the 3209 would have done on its own. I'm just glad this beer has been salvaged because it was a borderline dumper when I racked it.

Update 6/2/2015
I pulled a sample last night and I'm really liking this beer. The sourness is noticeable, but it's not too crazy. It has a lot of dark fruit character and really seems ready to drink right now. I may go ahead and package this beer in a couple weeks.

Update 6/28/2015
I went ahead and bottled this one yesterday.

Update 8/9/2015
The Beehive Brew-Off wrapped up today. This beer took bronze. I decided to enter it in 28B Mixed Fermentation Sour Beer as an American Sour Brown. Based on my experience, I knew judges wouldn't accept this as an Oud Bruin (too sour). I'm glad there's finally an American Sour category that is more tolerant of some of the more sour beers.

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