BrewBlog: Bastogne Blonde
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: June 9, 2013
Tap Date: July 20, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
4.5/8.9
Bitterness (Calc): 30.8 IBU (Rager)
BU/GU: 0.47
Calories: 210 (12 ounces)
Conditioning: Keg
ABV: 7.6%
ABW: 5.9%
Batch No: 11-2013
OG: 1.065
OG (Plato): 15.9° P
Target OG: 1.066
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 4.56° P
App. Atten.: 87.1%
Real Atten.: 71.4%
Status: On Tap
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.75 pounds Dextrose (Corn Sugar)  
Non-Fermentables
0.33 oz Sweet Orange Peel @ 5 minutes  
Reference
Hops
1.25 ounces 11.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil
14.5 AAUs
0.30 ounces
Delta
6.5% Leaf @ 15 minutes
Type: Flavor
Use: Aroma
2 AAUs
0.30 ounces
Delta
6.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma
2 AAUs
1.85 ounces Total Hop Weight 18.4 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 4500 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

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 26.6 Efficiency: 75.1%
Notes:
Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Procedure

Added 4g (by weight) of liquid calcium chloride to the mash to get it to ~40 ppm.

Mash PH: 5.8. Added 3/4 tbsp lactic acid to mash to adjust to 5.4.

Pre-boil PH: 5.2.

Pitching PH: 5.2.

Fermentation
Primary: 14 days @ 67° F
Secondary: 10 days @ 65° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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Bottle Label
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