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Sample Log #2

From the BrewBlog of Joe Brewer – Anytown, Colorado USA
Printed October 20, 2021

Specifics
Style: Blonde Ale
Brew Date: July 1, 2009
Tap Date: September 1, 2009
Yield: 10 liters
Color (SRM/EBC): 6.2/12.2
Bitterness (Calc): 25.6 IBU (Rager)
BU/GU: 0.43
Calories: 196 (12 ounces)
Conditioning: Bottles
ABV: 6.7%
ABW: 5.2%
Bottling ABV: 7.2%
Batch No: 02_BB
OG: 1.060
OG (Plato): 14.74° P
Target OG: 1.058
Reading 1: 1.020  (7 days)
Reading 2: 1.015  (14 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.76° P
App. Atten.: 82.6%
Real Atten.: 67.7%
Status: Bottled
BJCP Style Info: Blonde Ale
O.G.: 1.038 - 1.054
F.G.: 1.008 - 1.013
ABV: 4.2 - 5.5%
Bitterness: 15 - 28 IBUs
Color: 3 - 6 SRM
Info: Easy-drinking, approachable, malt-oriented American craft beer.

Commercial Examples: Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller’s Summer Ale, Hollywood Blonde, Redhook Blonde.

General Information
Method: All Grain
Cost: $27.29
Comments

The latest iteration. Added dry hop addition.

Malts and Grains
18.00 kilograms American Pale Malt (2-Row) 80.9% of grist
4.00 kilograms German Light Munich Malt 18% of grist
0.25 kilograms Crystal Malt 40L 1.1% of grist
22.25 kilograms Total Grain Weight 100% of grist
Non-Fermentables
1/2 tsp. Fermcap @ 60 minutes  
Hops
1.00 grams Magnum 13.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil
13 AAUs
1.00 grams Amarillo 8.2% Pellets @ 3 minutes
Type: Aroma
Use: Boil
8.2 AAUs
1.00 grams Amarillo 8.2% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
8.2 AAUs
3.00 grams Total Hop Weight 29.4 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: California Ale
Manufacturer: White Labs
Product ID: WLP001
Type: Ale
Flocculation: High
Attenuation: 76%
Temperature Range: 20–23°C
Amount: 2000 ml
Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
PPK: 2.2 Efficiency: 7.7%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 65.6°C

Add 100% of mash water at 162° F / 72° C

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 @ 66° C
Secondary: 14 days @ 66° C
Tertiary: 21 days @ 66° C
Lager: 35 days @ 34° C
Age: 28 days @ 50° C
Sample Log #2
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 55.6  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 18  
Post-Boil Amount: 10  
Boil Time: 90  
Original Gravity: 1.060 / 14.7° P  
     
     
     
     
Brew Day Notes
 

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