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
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
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
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.
Boil for an additional 12 minutes, then add
the Brewers Gold hops.
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
Once the wort has cooled to below 77º 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.
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 70-75º F for 1 week.
Rack the beer to a secondary fermenter, add
the oak chips and allow the beer to finish fermentation.
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.