Joe Brewer's BrewBlog > Current > Sample Log #3 [Belgian Blond Ale]

Style:

Belgian Blond Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18A

A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale.

Brew Date:

August 1, 2009

Tap Date:

September 27, 2009

Yield:

5 liters

Color (SRM/EBC):

3.8/7.5

Bitterness (Calc):

29.4 IBU (Rager)

BU/GU:

0.43

Calories:

218 (12 ounces)

Conditioning:

Bottles

ABV:

8.4%

ABW:

6.6%

Bottling ABV:

8.9%

Batch No:	03_BB
OG:	1.068
OG (Plato):	16.6° P
Target OG:	1.068
Reading 1:	1.020 (5 days)
Reading 2:	1.010 (10 days)
FG:	1.005
FG (Plato):	1.28° P
Target FG:	1.008
Real Extract:	4.05° P
App. Atten.:	92.3%
Real Atten.:	75.6%
Status:	Secondary

Method:	All Grain
Cost:	$32.40

Enter desired final yield (volume):

liters

10.50 kilograms

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

91.3% of grist

0.50 kilograms

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

4.3% of grist

0.50 kilograms

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

4.3% of grist

11.50 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 litres
Evaporation Rate:	5.04 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.8 litres	5 litres (final boil volume) ÷ 0.96 (cooling) + 7.6 litres (boil evaporation)
Grain Amount:	11.5 kilograms
Grain Absorbtion:	20.4 litres
Total Water Needed:	37 litres	12.8 litres (runoff) + 20.4 litres (grain absorbtion) + 3.78 litres (equip. loss)
Mash Water Needed:	28.8 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	8.2 litres	37 litres (total water) – 28.8 litres (mash water)

)

100% of grist

2.00 kilograms

Sucrose (Table Sugar)

0.65 grams

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

7.0% Pellets @ 90 minutes
Type: Bittering
Use: Boil

4.6 AAUs

0.75 grams

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

7.0% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

5.3 AAUs

0.50 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

5.8% Pellets @ 1 minutes
Type: Aroma
Use: Boil

2.9 AAUs

1.90 grams

Total Hop Weight

12.7 AAUs

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Name:	Abbey Ale
Manufacturer:	White Labs
Product ID:	WLP530
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	19–22°C
Amount:	1000 ml

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	37.85 liters	Boil Volume:	45.42 liters
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	3.03 liters
Efficiency:	72%	Mash Tun Weight:	4.08 kilograms
Hop Utilization:	100%	Mash Tun Volume:	37.85 liters
Loss:	3.79 liters	Mash Tun Specific Heat:	0.30 Cal/gram per °C
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.

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature:	72°C	Tun Temperature:	72°C
Sparge Temperature:	168°C	PH:	5.4
PPK:	2.9	Efficiency:	10%
Notes:	Mash with a direct heat source to maintain temperature.

Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	65.6°C	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	75.6°C	Heat to 168° F / 75° C for at least 10 minutes

Denver, Colorado

Calicum:	31.5 ppm
Bicarbonate:	104 ppm
Sulfate:	50.8 ppm
Chloride:	23.5 ppm
Sodium:	21.4 ppm
Magnesium:	8.5 ppm
PH:	7.8%

Primary:	7 days @ 72° C
Secondary:	7 days @ 70° C
Age:	45 days @ 61° C

	0 Reviews		Submit a Review		Refresh Page

0 Reviews

Submit a Review

Refresh Page

Sample Log #2	Bottled
Sample Log #1	On Tap
Sample Log #3	Secondary

Orange Krush	Sep 14, 2009
60 Minute Ticker	Oct 14, 2009