Bruin Part 1

Look at part 2 of this recipe...

Brewer:	William Solomon		Email:	wsolomo1@nycap.rr.com
Beer:	Bruin Part 1		Style:	Oud Bruin
Type:	Extract w/grain		Size:	4.7 gallons
Color:	31 HCU (~16 SRM)		Bitterness:	21 IBU
OG:	1.056		FG:	1.009
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Carbon filter
Grain:	8 oz. German Munich 4 oz. Belgian aromatic 8 oz. American crystal 40L 3 oz. British chocolate
Steep:	Steep in 1 qt, 30 min, 150F. Sparge with 1 qt of near boiling water.
Boil:	75 minutes	SG 1.076	3.5 gallons
	3.3 lb. Light malt extract 3.3 lb. Wheat extract
	1 tsp irish moss at 30 minutes
Hops:	.5 oz. Cascade (5.5% AA, 60 min.) .5 oz. Fuggles (4.2% AA, 60 min.) .5 oz. Tettnanger (4.6% AA, 20 min.) .5 oz. Tettnanger (4.6% AA, 10 min.)
Yeast:	Starter made from Boon Mariage Parfait and Orval dregs.
Log:	Made a sour wort: raised 3.3# light extract to 130F (with 1.5 gallons water), added 3 oz crush munich and left in attic for 36 hours. Filtered sour through strainer and boiled with rest of extract and specialty grain sparge water. Cooled and added water to bring to 4.7 gallons, pitched yeast at ~75F. Fermented at ~70F. After 5 days, transfer to secondary, adding 1/2 cup each toasted and untoasted oak chips (boiled or 20 minutes and drained), 4 cans (14.5 oz)pitted tart pie cherries in water (heated to 150f for 20 minutes in 1/2 gallon water). After 1 week more, Added 3 lb fresh bing cherries (with pits)(heated at 150F in 1 qt for 20 min, crushed and cooled). Afetr 1 more week (2 weeks total in secondary) transfer to tertiary, leaving fruit. Add isinglass and polyclar to help remove haze from fruit.
Carbonation:	3.0 volumes	Corn Sugar: 5.23 oz. for 4.5 gallons @ 70°F
Tasting:	A little "boring" after primary, reccomend using a little more interesting yeast (belgian ale). Also, not sour enough. This lead to the second oud bruin recipe. The two were mixed and then bottled. See Bruin number two for details.

Recipe posted 07/02/99.