BrewBlog: Blessed and Cursed
Brewer: Geoff Humphrey
Brew Date: July 2, 2011
Yield: 10 gallons
Color (SRM/EBC):
Bitterness (Calc): 23.3 IBU (Tinseth)
BU/GU: 0.26
Calories: 293 (12 ounces)
Conditioning: Keg
ABV: 10.1%
ABW: 7.9%
Batch No: 13-2011
OG: 1.090
OG (Plato): 21.56° P
Target OG: 1.094
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.016
Real Extract: 6.82° P
App. Atten.: 83.4%
Real Atten.: 68.3%
Status: Conditioning
General Information
Method: All Grain

Add 5g of gypsum to mash to replace minerals lost to whole house filter water.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
22.00 pounds 69.6% of grist
6.00 pounds 19% of grist
2.00 pounds 6.3% of grist
0.50 pounds 1.6% of grist
0.50 pounds 1.6% of grist
0.50 pounds 1.6% of grist
0.13 pounds 0.4% of grist
31.63 pounds 100% of grist
1.00 pounds Candi Sugar, Dark  
1.00 pounds Candi Sugar, Amber  
Name: Abbey Ale
Manufacturer: White Labs
Product ID: WLP530
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 66–72°F
Amount: 2000 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

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

Mash profile for most well-modified malts.


# 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

Distilled Water

Calicum: 0.0 ppm
Bicarbonate: 0.0 ppm
Sulfate: 0.0 ppm
Chloride: 0.0 ppm
Sodium: 0.0 ppm
Magnesium: 0.0 ppm
PH: 7.0%

Add minerals to create a distinct, custom water profile.


Single infusion mash at 150° F for 60 minutes.

Ferment at 72° F.

Once primary fermentation begins to slow, optionally make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.

Primary: 7 days @ 72° F
Secondary: 14 days @ 72° F
Age: 240 days @ 60° F
Tasting Reviews
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Bottle Label
Geoff's Logs
All Club Logs
Peanut Butthurt Feb 26, 2017
Fetchez la Vache Aug 17, 2013
The Devil You Know Jul 27, 2013
Lil Devil Jul 26, 2013
Wassail Maple Brown Jun 23, 2013
Bastogne Blonde Jun 9, 2013
Wrathchild May 27, 2013
Funkin’ Ra May 24, 2013
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