Rick Dimitrios's BrewBlog > Current > Sample Log #3 [Belgian Blond Ale]

Sample Log #3

Specifics

Style:

Belgian Blond Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18A

A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale.

Brew Date:

August 01, 2009

Tap Date:

September 27, 2009

Yield:

5 gallons

Color (SRM/EBC):

3.8/7.5

Bitterness:

29.4 IBU (Rager)

BU/GU

0.43

Calories:

218 (12 ounces)

Conditioning:

Bottles

ABV:

8.4%

ABW:

6.6%

Bottling ABV:

8.9%

Batch No:	03_BB
OG:	1.068
OG (Plato):	16.6° P
Target OG:	1.068
Reading 1:	1.020 (5 days)
Reading 2:	1.010 (10 days)
FG:	1.005
FG (Plato):	1.28° P
Target FG:	1.008
Real Extract:	4.05° P
App. Atten.:	92.3%
Real Atten.:	75.6%
Status:	Secondary

General Information

Method:	All Grain
Cost:	$32.40

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.50 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

91.3% of grist

0.50 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

4.3% of grist

0.50 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

4.3% of grist

11.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	7.2 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	11.5 pounds
Grain Absorbtion:	2.4 gallons
Total Water Needed:	10.7 gallons	7.2 gallons (runoff) + 2.4 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	3.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.8 gallons	10.7 gallons (total water) – 3.8 gallons (mash water)

)

100% of grist

Adjuncts

2.00 pounds

Sucrose (Table Sugar)

Hops

0.65 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

7.0% Pellets @ 90 minutes
Type: Bittering
Use: Boil

4.6 AAUs

0.75 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

7.0% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

5.3 AAUs

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

5.8% Pellets @ 1 minutes
Type: Aroma
Use: Boil

2.9 AAUs

1.90 ounces

Total Hop Weight

12.7 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Abbey Ale
Manufacturer:	White Labs
Product ID:	WLP530
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	66–72°F
Amount:	1000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	28.7	Efficiency:	65.93%
Notes:	Mash with a direct heat source to maintain temperature.

Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Denver, Colorado

Calicum:	31.5 ppm
Bicarbonate:	104 ppm
Sulfate:	50.8 ppm
Chloride:	23.5 ppm
Sodium:	21.4 ppm
Magnesium:	8.5 ppm
PH:	7.8%

Fermentation

Primary:	7 days @ 72° F
Secondary:	7 days @ 70° F
Age:	45 days @ 61° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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Brew Status

Sample Log #2	Bottled
Sample Log #1	On Tap
Sample Log #3	Secondary

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