BrewBlog: Fetchez la Blonde (BDG)
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 6, 2010
Yield: 5 gallons
Reference
Color (SRM/EBC):
6.6/13
Bitterness (Calc): 24.7 IBU (Rager)
BU/GU: 0.35
Calories: 226 (12 ounces)
Conditioning: Keg
ABV: 8.3%
ABW: 6.4%
Batch No: 26-2010
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.070
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 4.76° P
App. Atten.: 88%
Real Atten.: 72.1%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.70 pounds Sucrose (Table Sugar)  
0.30 pounds Honey  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Bier de Garde
Manufacturer: Wyeast
Product ID: 3725
Type: Ale
Flocculation: Low
Attenuation: 74-79%
Alcohol Tolerance: High
Temperature Range: 70–95°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 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
Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 50 Efficiency: 151.6%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Fermentation
Primary: 28 days @ 70° F
Lager: 35 days @ 32° F
Tasting Reviews
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