Sample Log #3: From Rick Dimitrios's BrewBlog

Sample Log #3

From the BrewBlog of Rick Dimitrios Port St. John, Florida USA
Printed September 7, 2010

From the BrewBlog of Rick Dimitrios
Port St. John, Florida USA

Printed September 7, 2010

Specifics

Style:	Belgian 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

Grains
10.50 pounds	Belgian Plisen Malt	91.3% of grist
0.50 pounds	German Light Munich Malt	4.3% of grist
0.50 pounds	German Wheat Malt Light	4.3% of grist
11.50 pounds	Total Grain Weight	100% of grist
Adjuncts
2.00 pounds	Sucrose (Table Sugar)
Hops
0.65 ounces	Golding 7.0% Pellets @ 90 minutes Type: Bittering Use: Boil	4.6 AAUs
0.75 ounces	Golding 7.0% Pellets @ 30 minutes Type: Bittering and Aroma Use: Boil	5.3 AAUs
0.50 ounces	Saaz 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

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

BJCP Style Info

Style:	Belgian Blond Ale
O.G.:	1.062 - 1.075
F.G.:	1.008 - 1.018
ABV:	6.0 - 7.5%
Bitterness:	15 - 30 IBUs
Color:	4 - 7 SRM

Info:
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.

Info:

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 Day Data

	Target	Actual
Str Water Amt:	3.8	______
Str Water Temp:	______	______
Mash Temp:	______	______
Mash Time:	______	______
Sp Water Amt:	6.8	______
Sp Water Temp:	______	______
Pre-Boil Grav:	______	______
Pre-Boil Amt:	7.2	______
Post-Boil Amt:	5	______
Boil Time:	90	______
O.G.:	______	______
____________	______	______
____________	______	______

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