BrewBlog: B.S.
Specifics
Reference
Style:
Brewer: Jason Kruegel
Brew Date: April 26, 2009
Yield: 11 gallons
Reference
Color (SRM/EBC):
5.1/10
Bitterness (Calc): 27.8 IBU
BU/GU: 0.51
Calories: 176 (12 ounces)
ABV: 5.9%
ABW: 4.6%
OG: 1.054
OG (Plato): 13.33° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.51° P
App. Atten.: 80.8%
Real Atten.: 66.2%
General Information
Method: All Grain
Comments
holding a steady internal carboy temp of 75 Degrees on day one of primary. Had issues hitting mash temp, started high almost 158, and then lowered temp, which dropped to 145 with 20 minutes left in mash. This may have led to lower mash efficiency. Racked to secondary of 5-10-09 for clarifying for a few days. Will rack to corny sometime the same week.
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.60 pounds Candi Sugar, Clear  
0.25 pounds Corn Sugar (Dextrose)  
Non-Fermentables
0 Irish Moss @ 15 minutes (Clarity)  
0.01 Yeast Nutrient @ 15 minutes (Fermentation)  
0.09 Coriander Seed @ 15 minutes (Belgian Wit)  
0.09 Orange Peel, Bitter @ 15 minutes (Belgian Wit)  
Reference
Hops
Reference
Yeast
White Labs Belgian Style Ale Yeast Blend — Liquid — 0
Mash
Mash Type: Infusion
Mash PH: 5.4
Efficiency: 70.00%
Grain Temp. 72° F
Tun Temp. 72° F
Sparge Amt. 11.3 gallons
Sparge Temp. 168° F
Equip. Adj.? FALSE
Step Description Temp. Time
Mash In Infusion 150° F 75 min.
Mash Out Infusion 168° F 10 min.
Fermentation
Primary: 14 days @ 75° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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