Sour Belgian Blonde Ale

Type: All Grain Date: 01/12/13
Batch Size
(fermenter):
5.50 gal
Brewer: Aaron Godfrey
Boil Size: 7.75 gal Asst Brewer:
Boil Time: 90 min Equipment: Coleman 70-Quart Xtreme Cooler
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.76 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients

Amt

Name

Type

#

%/IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 90.9 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 9.1 %
0.75 oz Mt. Hood [6.00 %] – Boil 60.0 min Hop 3 15.4 IBUs
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 4
1.0 pkg Belgian Lambic Blend (Wyeast Labs #3278) [124.21 ml] Yeast 5

Beer Profile

Est Original Gravity: 1.053 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 6.2 %
Bitterness: 15.4 IBUs Calories: 150.2 kcal/12oz
Est Color: 3.6 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11 lbs
Sparge Water: 5.64 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 15.75 qt of water at 164.4 F 154.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 5.64gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 3.5
Pressure/Weight: 7.49 oz Carbonation Used: Bottle with 7.49 oz Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

– Brewed at Paul’s.
– Outside temps hovered around 30F, until we got 2 propane burners running
– Ended up with a lower pre-boil gravity then planned. Likely due to not factoring in equipment and grain temp being around 40, instead of 70.
– Boiled 90 minutes, ended up with the right amount in the fermenter.
– Added dregs from Block 15 beers:
— Framboise White
— Golden Canary
— Ferme De La Provisions7/4/13 – Picked up ~5lbs of Oregon Marrionberries, hand-picked from Sauvie Island.
7/5/2013 – Added 5lbs of frozen Marrionberries.
8/25/13 – Took gravity reading. 1.001. REally nice sourness. Less then Els. Awesome ruby color.
10/19/13 – Bottled with Dan, Richard, and Matt. Shot for 3.5 volumes of carbonation. Used 6.1 oz of table sugar. 1.000 reading.

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