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Recipe: Lupulus Brune
This recipe courtesy of Brasserie Lupulus in the Ardennes offers a modern spin on the Wallonian strong brown ale.
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This recipe is based on the one used at the Brasserie Lupulus in the Ardennes village of Courtil, in southeast Belgium. The brewery's founder is Pierre Gobron, who also founded the nearby brewery at Achouffe; Gobron now runs Brasserie Lupulus with his sons. The brewery is better known for its herbal-bitter strong Blonde, but the Brune is a wonderful example of a robust, subtly spiced, Wallonian brown ale with a bit more hop character than most. It's only one example in the motley array of Belgium's brown ales. As far as we know, it is not currently available in the United States.
Special thanks for this go to the brewery administrator, Julien Gobron, who calls it a modern-style Belgian brown ale. Besides a pinch of orange zest, it includes a dash of Australian hops in the whirlpool for a contemporary floral touch.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.067
FG: 1.003
IBUs: 24
ABV: 8.5%
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This recipe is based on the one used at the Brasserie Lupulus in the Ardennes village of Courtil, in southeast Belgium. The brewery's founder is Pierre Gobron, who also founded the nearby brewery at Achouffe; Gobron now runs Brasserie Lupulus with his sons. The brewery is better known for its herbal-bitter strong Blonde, but the Brune is a wonderful example of a robust, subtly spiced, Wallonian brown ale with a bit more hop character than most. It's only one example in the motley array of Belgium's brown ales. As far as we know, it is not currently available in the United States.
Special thanks for this go to the brewery administrator, Julien Gobron, who calls it a modern-style Belgian brown ale. Besides a pinch of orange zest, it includes a dash of Australian hops in the whirlpool for a contemporary floral touch.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.067
FG: 1.003
IBUs: 24
ABV: 8.5%
[PAYWALL]
MALT/GRAIN BILL
9.75 lb (4.4 kg) Belgian Pilsner malt
0.8 oz (23 g) de-bittered black malt
HOPS & ADDITIONS SCHEDULE
0.35 oz (10 g) Hallertauer Magnum [14% AA] at 60 minutes
0.8 oz (23 g) Styrian Bobek [5% AA] at 20 minutes
2.5 lb (1.1 kg) dark Belgian candi syrup (90SRM) at 5 minutes
0.8 oz (23 g) Ella [14.8% AA] at whirlpool
0.3 oz (9 g) Curaçao orange peel at whirlpool
YEAST
White Labs WLP540 Abbey IV Ale or Wyeast 1762 Belgian Abbey Style Ale II
DIRECTIONS
Mill the grains. Mash in at 147°F (64°C) and rest for 30 minutes. Gradually raise the temperature to 161°F (72°C) over about 10 minutes, then rest for 5 minutes. Raise the temperature to 172°F (78°C) and mash out. Boil for 60 minutes and whirlpool, following the hops and additions schedule. Chill to 68°F (20°C) and pitch the yeast. Ferment, allowing the temperature to free rise up to 79°F (26°C). When fermentation is complete, bottle-condition (in sturdy bottles) or keg-condition with priming sugar to reach 3–4 volumes of carbonation.
