Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Oak Aged Blessed And Cursed [Belgian Dark Strong Ale]

Belgian Dark Strong Ale – All Grain GONE

Batch #:

Batch Size:

5 gallons

Boil Time:

120 min

Brew Date:

February 15, 2010

Tap Date:

December 12, 2010

Statistics

OG:

1.098 23.3° P

Reading 1:

1.020 5.1° P at 13 days

Reading 2:

1.020 5.1° P at 27 days

FG:

1.020 5.1° P

Real Extract:

8.4° P

Attenuation:

78.1% Apparent – 63.9% Real

Color:

17.1 SRM

IBU:

41 Daniels

BU/GU:

0.42

ABV:

10.4%

ABW:

8.1%

Calories:

323 12 oz

General Info

Made invert candi sugar from table sugar and citric acid.

Pitched this on the yeast cake from batch #1.

Malts and Grains

Amount	Malt/Grain	% of Grist
11.00 pounds	Belgian Plisen Malt	63.3%
3.00 pounds	German Light Munich Malt	17.3%
1.00 pounds	German Wheat Malt Light	5.8%
0.75 pounds	German CaraMunich Malt I	4.3%
0.75 pounds	Belgian Caravienne Malt	4.3%
0.75 pounds	Belgian Special B Malt	4.3%
0.13 pounds	British Pale Chocolate	0.7%
17.38 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.50 pounds	Candi Sugar, Amber

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
1.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Abbey Ale	White Labs	WLP530	1500 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

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 70% of mash water at 166° F / 74° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Fermentation and Aging

Primary:

15 days @ 72° F

Secondary:

14 days @ 60° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

Oak Aged Blessed and Cursed

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	5.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	3.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	120
OG:	1.098 / 23.3° P
Mash PH:
Boil PH:

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Log: Oak Aged Blessed And Cursed