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

Belgian Blond Ale – All Grain GONE

Batch #:

11-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

June 9, 2013

Tap Date:

July 20, 2013

Statistics

Target OG:

1.066 16.1° P

OG:

1.065 15.9° P

Target FG:

1.010 2.6° P

FG:

1.008 2.1° P

Real Extract:

4.6° P

Attenuation:

86.8% Apparent – 71.1% Real

Color:

4.5 SRM

IBU:

30.8 Rager

BU/GU:

0.47

ABV:

7.6%

ABW:

5.9%

Calories:

210 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
18.00 pounds	Belgian Plisen Malt	80%
4.00 pounds	American Wheat Malt	17.8%
0.50 pounds	Belgian Aromatic Malt	2.2%
22.50 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.75 pounds	Dextrose (Corn Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
0.33 oz	Sweet Orange Peel	5 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.25 ounces	Magnum	60 min	Bittering	Boil	Pellets	11.6%
0.30 ounces	Delta	15 min	Flavor	Aroma	Leaf	6.5%
0.30 ounces	Delta	1 min	Aroma	Aroma	Leaf	6.5%
1.85 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Ardennes	Wyeast	3522	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

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
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Notes:

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Water Profile London, England

Calcium:

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 and Aging

Primary:

14 days @ 67° F

Secondary:

10 days @ 65° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Bastogne Blonde

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.065 / 15.9° P
Mash PH:
Boil PH:

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Log: Bastogne Blonde