Soundview Summer Saizon

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Soundview Summer Saizon – Belgian Blond Ale (18A)
Brewer PML
Date 06/06/2012

Batch Size 5.135 gal Boil Size 5.859 gal
Boil Time 60.000 min Efficiency 65%
OG 1.061 FG 1.016
ABV 5.8% Bitterness 23.1 IBU (Tinseth)
Color 6.8 srm (Morey) Calories (per 12 oz.) 201

Fermentables

Total grain: 13.250 lb
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) Bel Grain 12.000 lb Yes No 80% 3.0 srm
Corn, Flaked Grain 8.000 oz Yes No 80% 1.0 srm
Biscuit Malt Grain 3.000 oz Yes No 79% 23.0 srm
Rice Hulls Adjunct 4.000 oz Yes No 0% 0.0 srm
Dinglemans – Aromatic Malt Grain 5.000 oz Yes No 77% 20.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Styrian Goldings 4.5% 1.500 oz Boil 60.000 min Pellet 21.1
Saaz (Czech Republic) 4.5% 0.250 oz Boil 2.000 min Pellet 0.3
Saaz (Czech Republic) 4.5% 0.250 oz Boil 15.000 min Pellet 1.7

Misc

Name Type Use Amount Time
Irish Moss Fining Boil 1.000 tsp 15.000 min

Yeast

Name Type Form Amount Stage
Wyeast – Forbidden Fruit Ale Liquid 0.528 cup Primary

Mash

Name Type Amount Temp Target Temp Time
Infusion 4.300 gal 162.301 F 150.000 F 90.000 min
Final Batch Sparge Infusion 3.500 gal 186.010 F 165.200 F 15.000 min

Instructions

  1. Add 12.000 lb Pale Malt (2 Row) Bel, 8.000 oz Corn, Flaked, 3.000 oz Biscuit Malt, 4.000 oz Rice Hulls, 5.000 oz Dinglemans – Aromatic Malt, to the mash tun.
  2. Bring 4.300 gal water to 162.301 F, 3.500 gal water to 186.010 F, for upcoming infusions.
  3. Add 4.300 gal water at 162.301 F to mash to bring it to 150.000 F. Hold for 90.000 min.
  4. Add 3.500 gal water at 186.010 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 1.500 oz Styrian Goldings into boil for 60.000 min.
  7. Put 1.000 tsp Irish Moss into boil for 15.000 min.
  8. Put 0.250 oz Saaz (Czech Republic) into boil for 15.000 min.
  9. Put 0.250 oz Saaz (Czech Republic) into boil for 2.000 min.
  10. Stop boiling the wort.
  11. You should have 5.386 gal wort post-boil.
    You anticipate losing 1.004 qt to trub and chiller loss.
    The final volume in the primary is 5.135 gal.
  12. Cool wort and pitch Wyeast – Forbidden Fruit Ale yeast, to the primary.
  13. Let ferment until FG is 1.016.
  14. Transfer beer to secondary.

Brew Date 2012-07-25

Preboil
SG 1.056 Volume into BK 5.724 gal
Strike Temp 150.000 F Final Temp 150.000 F
Eff into BK 66.74% Projected OG 1.061
Postboil
OG 1.061 Postboil Volume 5.386 gal
Volume Into Fermenter 5.135 gal Brewhouse Eff 65.11
Projected ABV 5.83%
Postferment
FG 1.016 Volume 5.135 gal
Date 2012-08-01 ABV 5.83

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