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Sample Log #3

From the BrewBlog of Joe Brewer – Anytown, Colorado USA
Printed May 3, 2024

Specifics
Style: Belgian 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
BJCP Style Info: Belgian Blond Ale
O.G.: 1.062 - 1.075
F.G.: 1.008 - 1.018
ABV: 6.0 - 7.5%
Bitterness: 15 - 30 IBUs
Color: 4 - 7 SRM
Info: 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.
General Information
Method: All Grain
Cost: $32.40
Malts and Grains
10.50 kilograms Belgian Plisen Malt 91.3% of grist
0.50 kilograms German Light Munich Malt 4.3% of grist
0.50 kilograms German Wheat Malt Light 4.3% of grist
11.50 kilograms Total Grain Weight 100% of grist
Adjuncts
2.00 kilograms Sucrose (Table Sugar)  
Hops
0.65 grams Golding 7.0% Pellets @ 90 minutes
Type: Bittering
Use: Boil 		4.6 AAUs
0.75 grams Golding 7.0% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil 		5.3 AAUs
0.50 grams Saaz 5.8% Pellets @ 1 minutes
Type: Aroma
Use: Boil 		2.9 AAUs
1.90 grams Total Hop Weight 12.7 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: Abbey Ale
Manufacturer: White Labs
Product ID: WLP530
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 19–22°C
Amount: 1000 ml
Mash Profile

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
Water Profile

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%
Fermentation
Primary: 7 days @ 72° C
Secondary: 7 days @ 70° C
Age: 45 days @ 61° C
Sample Log #3
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 28.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 8.2  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 12.8  
Post-Boil Amount: 5  
Boil Time: 90  
Original Gravity: 1.068 / 16.6° P  
     
     
     
     
Brew Day Notes
 

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