Oud Bruin

This light- to medium-bodied deep copper to brown ale is characterized by a slight to strong vinegar or lactic sourness and spiciness. A fruity-estery character is apparent with no hop flavor or aroma. Flanders brown ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable at low levels. Oak-like or woody characters may be pleasantly integrated into overall palate. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy (yeast) when served. Oud bruins were traditionally matured for over a year in oak tuns where the beer is exposed to beer-souring bacteria resulting in a slightly sour, acidic beer. Modern brewers can "fake" the sourness with acid malt.


  • 10 ounces German Vienna malt

  • 8 ounces Belgian Cara-Vienne malt

  • 4 ounces acid malt

  • 3 ounces chocolate malt

  • 5-1/4 pounds light DME

  • 1 pound corn sugar

  • 2 ounces lactose

  • 4 ounces golden syrup

  • 1/2 ounce Styrian Goldings hops

  • 1/2 ounce Brewers Gold hops

  • 1/2 ounce East Kent Goldings hops

  • 1 teaspoon Irish moss

  • 1/4 ounce steamed oak chips

  • Wyeast 3278 lambic blend yeast

  • 1-1/4 cup wheat DME


  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract, the corn sugar, the lactose and the Styrian Goldings hops.

  4. Return the brew kettle to the heat source and boil for 45 minutes, then add 1/2 ounce of the Fuggles hops and the Irish moss.

  5. Boil for an additional 12 minutes, then add the Brewers Gold hops.

  6. Boil for an additional 3 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  7. Once the wort has cooled to below 77 F, take an original gravity reading, pour the wort into a primary fermenter through a funnel with a strainer and add enough cool water to create 5 gallons.

  8. Once the wort has been transferred to the primary fermenter, pitch the yeast, stir the wort vigorously, seal the fermenter with an airlock and ferment at approximately 70-75 F for 1 week.

  9. Rack the beer to a secondary fermenter, add the oak chips and allow the beer to finish fermentation.

  10. Once fermentation is complete, rack the beer to a bottling bucket, prime with the wheat DME and bottle and condition before drinking - the longer the better.

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