BrewBlog: Blessed and Cursed
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: July 2, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
20.2/39.9
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
Comments

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

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
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
Adjuncts
1.00 pounds Candi Sugar, Dark  
1.00 pounds Candi Sugar, Amber  
Reference
Hops
Reference
Yeast
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
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

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%
Notes:

Add minerals to create a distinct, custom water profile.

Procedure

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.

Fermentation
Primary: 7 days @ 72° F
Secondary: 14 days @ 72° F
Age: 240 days @ 60° F
Tasting Reviews
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Bottle Label
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