Hey, so I wanted to reopen this post because I found it's difficult to find a recipe/information on kuytbier. I've brewed/tweaked this recipe over the last few years and it's won a few awards. I'm actually brewing this today in preparation for the NHC finals. It won the historical beer category for the Philadelphia region.
I'm no longer using golden naked oats or flaked oats. I'm sticking with oat malt, white wheat malt, and pale malt (in my recipe I have a touch of victory and munich, to mimic a maris otter/golden promise.
With regards to the mash, I do a step mash (this mash is the same mash found in the Zymurgy article on Kuytbier):
Mash in @ 113F for 20min
Raise mash temperature to 143F and rest for 30 minutes
Raise mash temperature to 161F and rest for 30 minutes
Raise mash temperature to 170 for mash out
As far as yeast goes i've used both a Belgian and Kolsch strain (Imperial yeast Gnome and Dieter) with success. I prefer the Gnome (Ardennes) strain personally but they both work well. For the Gnome I ferment at 68-70F and with Dieter I go 63-65F.
Here's the recipe:
Style: Kuytbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.04 gal
Post Boil Volume: 5.99 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.062 SG
Estimated Color: 5.6 SRM
Estimated IBU: 27.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 90 Minutes
Grist:
6lbs Oat Malt 43.6%
4.25lbs 2-row 30.9%
2.5lbs Wheat Malt 18.2%
4oz Victory Malt 1.8%
4oz Munich Malt 1.8%
8oz Rice Hulls 3.6%
Hops:
.5oz Loral @ FWH 22 IBU
.35oz Loral @ 10min 5 IBU
.5oz Loral @ Dryhop for 3-5 days
Mash:
Mash-in: 113F for 20min
Mash-step: 143F for 30min
Mash-step: 161F for 30min
Mash-out: 170F for 10min
Yeast:
Imperial Yeast B45 Gnome (WY3522 Ardennes/Achouffe) @68-70F
Imperial Yeast G03 Kieter (German ale/Kolsch) @63-65F
Let me know what you guys think and if you brew it, give me some feedback!