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