Gladfield “New World” Oud Bruin

Batch Size

30L Kettle Full; ~23L (in fermenter)

Ingredients

Malts

  • 3.1kg Gladfield Munich Malt (51%)
  • 1.0kg Harraway’s Flaked Wheat (11.1%)
  • 0.8kg Harraway;s Rolled Oats (12.7%)
  • 0.7kg Gladfield Aurora Malt (11.1%)
  • 0.33kg Gladfield Medium Crystal Malt (4.2%)
  • 0.25kg Gladfield Roasted Wheat (4.2%)

Hops

  • 60min – 5g Rakau 10.7% (4.6 IBU)
  • 10min – 10g Amarillo 9.8% (3.9 IBU)
  • 0min – 15g Amarillo 9.8% (3.8 IBU)
  • 20g Rakau 10.7% (5.5 IBU)

Yeast (co-pitch of 2 strains)

1st Pitch: Lallemand Philly Sour - Non Saccharomyces Strain (2 Packets)

2nd Pitch (@pH <3.7): Lallemand Abbaye Belgian Ale (1 Packet)


Mash Additions:

Water Profile

Brewing Process

  1. Heat Strike Water to achieve Mash Temp of 64°C (~6°C above strike).
  2. Add minerals to Strike or Foundation water.
  3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
  4. Mash at 64°C for 60 mins. Confirm no residual starches remain.
  5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
  6. Boil for 60 minutes adding hops and kettle finings at indicated times.
  7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
  8. Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
  9. Rehydrate and pitch ONLY THE 2 SACHETS OF PHILLY SOUR YEAST, as per manufacturer's recommendations. Ferment at 20°C for the first 3 days.
  10. NB:  The Philly Sour Lachancea strain needs a head-start to allow it the chance to sour the wort. The staged pitch prevents the Abbaye strain from out-competing the Philly Sour. Once the wort has soured, the Abbaye Strain will ferment the remaining sugars and develop the alcohol, Esters and phenolic characters.
  11. Monitor the pH drop over the 1st 48-72 hours. Once the pH drops below 3.8 (Day 2-3), rehydrate and pitch 1 sachet of Lallemand Abbaye Belgian Ale Yeast.
  12. 48-72hrs after FG is reached (i.e. Taste No Diacetyl), Crash to 5-6°C.
  13. Add preferred finings (Klarsol, Gelatine, etc.).
  14. Crash cool to 0-1°C and wait for the beer to clear naturally or filter as required.
  15. Keg or bottle condition - your choice? Aim for 2.6-2.7 volumes of CO2.


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