Now We're A Bruin

by Mike Dixon
2nd place TRUB 2002

Oud Bruin - 5 gallons

8 oz. British crystal 70-80L
3 lb. German Vienna malt
3 lb. German Munich malt
3 lb. German Dark Munich malt
4 oz. Wheat malt

152 F 60 min
170 F 10 min

Caramelize first runnings.

1 oz. Hallertauer (5% AA, 75 min.)
0.5 oz. Saaz (aroma)

Wyeast 1214
Lactobacillus delbruckii culture (Wyeast 4335)
Ferment at 68 F, age at 60F for 3 months

OG 1.054
FG 1.009
IBU 20