Batch 1 of Amarillo Belgo

Dates
Date Brewed: 29 May 2011 Date Racked: 18 Jun 2011
Date Packaged: 18 Jun 2011 Date Ready: 18 Jun 2011


Selected Style and BJCP Guidelines
18A-Belgian Strong Ale-Belgian Blond Ale

Minimum OG: 1.062 SG Maximum OG: 1.075 SG
Minimum FG: 1.008 SG Maximum FG: 1.018 SG
Minimum IBU: 15 IBU Maximum IBU: 30 IBU
Minimum Color: 4.0 SRM Maximum Color: 7.0 SRM


Recipe Overview
Target Wort Volume Before Boil: 8.00 US gals Actual Wort Volume Before Boil: 8.00 US gals
Target Wort Volume After Boil: 6.08 US gals Actual Wort Volume After Boil: 6.08 US gals
Target Volume Transferred: 5.28 US gals Actual Volume Transferred: 5.28 US gals
Target Volume At Pitching: 5.28 US gals Actual Volume At Pitching: 5.28 US gals
Target Volume Of Finished Beer: 5.00 US gals Actual Volume Of Finished Beer: 5.00 US gals
Target Pre-Boil Gravity: 1.048 SG Actual Pre-Boil Gravity: 1.049 SG
Target OG: 1.064 SG Actual OG: 1.063 SG
Target FG: 1.011 SG Actual FG: 1.011 SG
Target Apparent Attenuation:: 81.4 % Actual Apparent Attenuation: 81.4 %
Target ABV: 7.0 % Actual ABV: 6.9 %
Target ABW: 5.5 % Actual ABW: 5.4 %
Target IBU (using Tinseth): 37.0 IBU Actual IBU: 36.8 IBU
Target Color (using Morey): 4.3 SRM Actual Color: 4.3 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 81.1 %
Target Fermentation Temp: 68 degF Actual Fermentation Temp: 68 degF


Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 11lb 0oz 84.6 % 2.9 In Mash/Steeped
UK Wheat Malt 1lb 8oz 11.5 % 0.5 In Mash/Steeped
US Caramel 15 Malt 8.00 oz 3.8 % 1.2 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Amarillo 7.8 % 1.03 oz 19.5 Loose Pellet Hops 30 Min From End
US Amarillo 7.8 % 1.03 oz 12.6 Loose Pellet Hops 15 Min From End
US Amarillo 7.8 % 1.00 oz 4.9 Loose Pellet Hops 5 Min From End
US Amarillo 7.8 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped


Other Ingredients
Ingredient Amount When


Yeast
White Labs WLP550-Belgian Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Pilsener

Step Type Temperature Duration
Rest at 122 degF 20
Raise by infusion to 151 degF 10
Rest at 151 degF 30


Mash Notes
1g gypsum in each


Boil Notes


Fermentation Notes
Aerated for 45 seconds, just on. 5 gallons in. Started low 60's, in white fridge. 71 on morning one and 78 on morning 2 - opened fridge door at that point. Holding at 73 following morning.


Packaging Notes
Dry hopped 1oz June 7, 2011


Tasting Notes