Back to Basics Belgian Prankster
| Dates |
| Date Brewed: | 21 Jul 2012 | Date Racked: | 21 Jul 2012 | ||
| Date Packaged: | 21 Jul 2012 | Date Ready: | 21 Jul 2012 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.054 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.014 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 8.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 7.00 US gals | Actual Wort Volume Before Boil: | 7.00 US gals |
| Target Wort Volume After Boil: | 5.75 US gals | Actual Wort Volume After Boil: | 5.72 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.50 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 5.50 US gals |
| Target Volume Of Finished Beer: | 5.02 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.038 SG | Actual Pre-Boil Gravity: | 1.039 SG |
| Target OG: | 1.050 SG | Actual OG: | 1.057 SG |
| Target FG: | 1.011 SG | Actual FG: | 1.012 SG |
| Target Apparent Attenuation:: | 77.8 % | Actual Apparent Attenuation: | 78.4 % |
| Target ABV: | 5.2 % | Actual ABV: | 6.0 % |
| Target ABW: | 4.1 % | Actual ABW: | 4.7 % |
| Target IBU (using Tinseth): | 33.0 IBU | Actual IBU: | 32.9 IBU |
| Target Color (using Morey): | 8.8 SRM | Actual Color: | 8.8 SRM |
| Target Mash Efficiency: | 60.0 % | Actual Mash Efficiency: | 61.7 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pale Malt | 8lb 12oz | 70.3 % | 5.6 | In Mash/Steeped |
| German Munich Malt | 2lb 0oz | 16.1 % | 1.9 | In Mash/Steeped |
| Belgian Aromatic Malt | 1lb 0oz | 8.1 % | 3.3 | In Mash/Steeped |
| Belgian Cara 45 Malt | 3.00 oz | 1.5 % | 1.5 | In Mash/Steeped |
| Sugar - Turbinado | 8.00 oz | 4.0 % | 0.9 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Northern Brewer | 9.9 % | 0.50 oz | 16.1 | Loose Whole Hops | First Wort Hopped |
| Czech Saaz | 7.8 % | 0.20 oz | 5.1 | Loose Whole Hops | First Wort Hopped |
| Czech Saaz | 7.8 % | 0.80 oz | 10.1 | Loose Whole Hops | 15 Min From End |
| Czech Saaz | 7.8 % | 1.00 oz | 1.1 | Loose Whole Hops | 1 Min From End |
| Northern Brewer | 9.9 % | 0.50 oz | 0.7 | Loose Whole Hops | 1 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| 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: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
| 3g cc |
| Boil Notes |
| Unexpectedly high efficiency = overshot preboil. Added 1 gal water to bring down from 1.046 to 1.039 |
| Fermentation Notes |
| Started at 68 (cooled to 75 or so) for first few days, then let rise a degree or 2 a day up to 72. FG sample tasted excellent, almost saison-like. |
| Packaging Notes |
| Tasting Notes |