BrewBlog: 23 Skidoo
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: January 16, 2011
Tap Date: April 2, 2011
Yield: 5 gallons
Reference
Color (SRM/EBC):
11.5/22.6
Bitterness (Calc): 30.7 IBU (Rager)
BU/GU: 0.5
Calories: 201 (12 ounces)
Conditioning: Keg
ABV: 7.2%
ABW: 5.6%
Batch No: 02-2011
OG: 1.062
OG (Plato): 15.21° P
Target OG: 1.062
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.008
Real Extract: 4.43° P
App. Atten.: 86.5%
Real Atten.: 70.9%
General Information
Method: All Grain

From the second runnings of Timothy's Tripel brew session. Recipe anticipates a 1.040 pre-boil gravity.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
2.00 pounds DME - Light 19.9% of grist
2.00 pounds Total Extract Weight 19.9% of grist
Reference
Malts and Grains
Adjuncts
2.00 pounds Honey  
Non-Fermentables
1 oz. Coriander Seed @ 15 minutes  
.5 oz. Bitter Orange Peel @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Saison
Manufacturer: Wyeast
Product ID: 3724
Type: Ale
Flocculation: Low
Attenuation: 78%
Temperature Range: 70–95°F
Amount: 125 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 Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
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: 7 days @ 70° F
Secondary: 7 days @ 70° F
Age: 35 days @ 65° F
Tasting Reviews
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Bottle Label
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