DBM #80 - All That Jazz v.2
Belgian Blond Ale (18 A)
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Type: All Grain
Batch Size: 20,82 l
Boil Size: 28,60 l
Boil Time: 90 min
End of Boil Vol: 22,64 l
Final Bottling Vol: 18,93 l
Fermentation: Ale, Two Stage
Batch Size: 20,82 l
Boil Size: 28,60 l
Boil Time: 90 min
End of Boil Vol: 22,64 l
Final Bottling Vol: 18,93 l
Fermentation: Ale, Two Stage
Date: 24 Apr 2017
Brewer: Tommy Dale-Schjetlein
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 75,3 %
Taste Rating: 30,0
Brewer: Tommy Dale-Schjetlein
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 75,3 %
Taste Rating: 30,0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6,00 kg | Pilsner (2 Row) Bel (3,9 EBC) | Grain | 1 | 85,7 % |
| 0,35 kg | Caramel/Crystal Malt - 20L (39,4 EBC) | Grain | 2 | 5,0 % |
| 0,35 kg | White Wheat Malt (4,7 EBC) | Grain | 3 | 5,0 % |
| 0,30 kg | Sugar, Table (Sucrose) (2,0 EBC) | Sugar | 4 | 4,3 % |
| 45,00 g | Hallertauer Mittelfrueh [2,70 %] - Boil 90,0 min | Hop | 5 | 14,1 IBUs |
| 45,00 g | Hallertauer Mittelfrueh [2,70 %] - Boil 60,0 min | Hop | 6 | 13,2 IBUs |
| 2,0 pkg | Safebrew Abbey Ale (DCL/Fermentis #BE-256) | Yeast | 7 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,076 SG
Est Final Gravity: 1,004 SG
Estimated Alcohol by Vol: 9,5 %
Bitterness: 27,2 IBUs
Est Color: 11,9 EBC
Est Final Gravity: 1,004 SG
Estimated Alcohol by Vol: 9,5 %
Bitterness: 27,2 IBUs
Est Color: 11,9 EBC
Measured Original Gravity: 1,070 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 7,9 %
Calories: 662,2 kcal/l
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 7,9 %
Calories: 662,2 kcal/l
Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body
Sparge Water: 17,84 l
Sparge Temperature: 0,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,69
Measured Mash PH: 5,23
Sparge Water: 17,84 l
Sparge Temperature: 0,0 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,69
Measured Mash PH: 5,23
Total Grain Weight: 7,00 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Protein Rest | Add 17,97 l of water at 68,8 C | 63,0 C | 30 min |
| Saccharification | Add -0,00 l of water and heat to 72,0 C over 15 min | 72,0 C | 20 min |
| Mash Out | Heat to 77,0 C over 10 min | 77,0 C | 10 min |
Sparge: Fly sparge with 17,84 l water at 0,0 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 111,33 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Pressure/Weight: 111,33 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 12,0 C
Carbonation Used: Bottle with 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 12,0 C
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