Batch 80 - belgisk pale ale
Belgian Blond Ale

 

Type: All Grain

 Date: 3/31/2007

Batch Size: 26.00 L

 Brewer: Jan Chrillesen
Boil Size: 29.76 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.00 kg Pilsner (2-row, spring) (3.0 EBC) Grain 86.2 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.2 %
0.25 kg Aroma 100 (103.5 EBC) Grain 4.3 %
0.25 kg Münchener malt (19.1 EBC) Grain 4.3 %
65.00 gm Saaz [4.00%] (60 min) Hops 20.9 IBU
20.00 gm Saaz [4.00%] (15 min) Hops 3.2 IBU
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
8.00 ml Lactic Acid (Mash 60.0 min) Misc
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 2000 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.056 SG

 Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 5.9 %
Bitterness: 24.1 IBU Calories: 514 cal/l
Est Color: 11.8 EBC Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 5.80 kg
Sparge Water: 18.57 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash Add 17.00 L of water at 72.8 C 67.0 C 60 min
Mashout Heat to 77.0 C over 10 min 77.0 C 10 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 147.3 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes
Nutricient = servomyces
26 liter
18.5 liter spargevand
Brygget 26. januar 2007
OG: 13.5 grader plato
FG: 1.010
Karboneret med 8g sukker pr liter