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Dervelde No 2

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 21, 2018

Specifics
Style: Belgian Golden Strong Ale
Brewer: Chad Haatvedt
Brew Date: November 29, 2013
Tap Date: April 12, 2014
Yield: 10 gallons
Calories: 223 (12 ounces)
ABV: 8.8%
ABW: 6.9%
Batch No: 2013-11-29
OG: 1.070
OG (Plato): 17.06° P
Target OG: 1.080
Reading 1: 1.006  (17 days)
Reading 2: 1.004 
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.005
Real Extract: 3.93° P
App. Atten.: 94%
Real Atten.: 77%
Status: On Tap
BJCP Style Info: Belgian Golden Strong Ale
O.G.: 1.070 - 1.095
F.G.: 1.005 - 1.016
ABV: 7.5 - 10.5%
Bitterness: 22 - 35 IBUs
Color: 3 - 6 SRM
Info: A golden, complex, effervescent, strong Belgian-style ale.

Commercial Examples: Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil.

General Information
Method: All Grain

Preboil Gravity was 1.0575

Brewhouse Efficiency: 76%

 

Comments

Racked to secondary on December 17th, 2013 Gravity 1.006

Malts and Grains
0.50 pounds Belgian Biscuit Malt 1.9% of grist
0.50 pounds Belgian Biscuit Malt 1.9% of grist
26.00 pounds Belgian Plisen Malt 96.3% of grist
27.00 pounds Total Grain Weight 100% of grist
Adjuncts
2.00 pounds Candi Sugar, Clear  
2.00 pounds Dextrose (Corn Sugar)  
Hops
1.00 ounces Saaz 5,8% Pellets @ 60 minutes
Type: Bittering
Use: Boil
5 AAUs
3.00 ounces Saaz 3.8% Pellets @ 15 minutes
Type: Aroma
Use: Boil
11.4 AAUs
4.00 ounces Total Hop Weight 16.4 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Belgian Strong Ale
Manufacturer: Wyeast
Product ID: 1388
Type: Ale
Flocculation: Low
Attenuation: 75%
Temperature Range: 65–75°F
Amount: 250 ml
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 29.8 Efficiency: 2300%
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Procedure

Water Amounts

Water Amounts Calculator
Target Final Boil Volume: 11 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 12.96 gallons 11 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 27 pounds  
Grain Absorbtion: 5.4 gallons  
Total Water Needed: 18.86 gallons 12.96 gallons (runoff) + 5.4 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed: 8.98 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 9.88 gallons 18.86 gallons (total water) – 8.98 gallons (mash water)

Mash Schedule

Protein Rest: for 20 minutes

Strike Water Temperature Calculator
Grain Weight: 27 pounds
Grain Temperature: 65° F
Strike Water Amount: 9 gallons
Target Mash Temperature: 122° F
Equipment Loss: 5° F

Strike Water Temperature:

 

135.6° F (130.6° F less 5° F equipment loss adjustment)

 

Beta Sacch’ Rest: 149° F for 30 minutes

 

Alpha Sacch’ Rest: 158 F for 30 minutes

 

Mashout: 170° F for 10 minutes

 

 

 

other

 

Dervelde No 2
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 9  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 9.7  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 11.9  
Post-Boil Amount: 10  
Boil Time: 60  
Original Gravity: 1.070 / 17.1° P  
     
     
     
     
Brew Day Notes
 

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