Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Bostogne Golden Blonde [Belgian Blond Ale]

Belgian Blond Ale – All Grain GONE

Batch #:

21-2009

Batch Size:

5 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

August 22, 2009

Tap Date:

August 26, 2009

Cost:

Statistics

OG:

1.075 18.2° P

FG:

1.010 2.6° P

Real Extract:

5.4° P

Attenuation:

85.7% Apparent – 70.3% Real

Color:

4.2 SRM

IBU:

27.2 Rager

BU/GU:

0.36

ABV:

8.7%

ABW:

6.8%

Calories:

244 12 oz

Comments

Made with all the stuff I had on hand - the last remnants of pils and 2 row; wheat.

Malts and Grains

Amount	Malt/Grain	% of Grist
4.00 pounds	Belgian Pilsen Malt	33.3%
4.00 pounds	American Wheat Malt	33.3%
4.00 pounds	American Pale Malt (2-Row)	33.3%
12.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.25 ounces	Magnum	60 min	Bittering	Boil	Pellets	13.5%
1.00 ounces	Kent Golding	30 min	Bittering and Aroma	Boil	Pellets	5.5%
0.50 ounces	Kent Golding	1 min	Aroma	Boil	Pellets	5.5%
1.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Bastogne Belgian Ale	White Labs	WLP510	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

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

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

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	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Procedure

Single infusion mash at 151-152° for at least 60 minutes.
Add hops according to schedule.
Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
Cool to fermentation temperature.
Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.

Fermentation and Aging

Primary:

7 days @ 70° F

Secondary:

7 days @ 70° F

Age:

42 days @ 55° F

Bostogne Golden Blonde

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.075 / 18.2° P
Mash PH:
Boil PH:

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Log: Bostogne Golden Blonde

Belgian Blond Ale – All Grain GONE

Statistics

Comments

Malts and Grains

Adjuncts

Hops

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

Water Profile Highlands Ranch, Colorado

Procedure

Fermentation and Aging

Bostogne Golden Blonde

Brew Day Data

Scale Recipe

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