Dodo Pale Ale Remake 2

Type: All Grain

Date: 1/29/2007

Batch Size: 17.49 L

Brewer: Jurgen F. Doreleijers

Boil Size: 21.01 L

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 0.0

Brewhouse Efficiency: 60.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

3.18 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 53.92 %

1.36 kg Munich Malt (17.7 EBC) Grain 23.06 %

0.45 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 7.69 %

0.45 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 7.69 %

0.45 kg Aromatic Malt (51.2 EBC) Grain 7.63 %

28.30 gm Cascade [5.80 %] (60 min) Hops 25.3 IBU

0.23 tsp Irish Moss (Boil 10.0 min) Misc

8.93 L Madison Water

19.00 L RO Water

1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Cultured] Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG

Measured Original Gravity: 1.055 SG

Est Final Gravity: 1.015 SG

Measured Final Gravity: 1.009 SG

Estimated Alcohol by Vol: 6.09 %

Actual Alcohol by Vol: 6.00 %

Bitterness: 25.3 IBU

Calories: 512 cal/l

Est Color: 20.7 EBC

Color:

Color

Mash Profile

Mash Name: Dodo Single Infusion, Full Body, No Mash Out

Total Grain Weight: 5.90 kg

Sparge Water: 11.36 L

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

TunTemperature: 22.2 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

Dodo Single Infusion, Full Body, No Mash Out

Step Time Name Description Step Temp

60 min Mash In Add 16.51 L of water at 73.4 C 66.0 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 152.2 KPA

Carbonation Used: -

Keg/Bottling Temperature: 16.0 C

Age for: 21.0 days

Storage Temperature: 20.0 C

Notes

Started mash with 9l Madison water and 6l RO which fills up the mash tun to the rim. Preheated 9l Madison and 19.5l RO in total in 2 pots.
Step temp achieved is 65.5C on CDN short thermometer and 71C on turkey one.
Mash pH 10 min, 45 min in: at 5.6 and 5.4 at 63.3C, 61.3C according to Hanna HI 98127 (temp corrected meter).
Iodine test (using BTF) after 20 minutes shows no starch. Double checked against positive pancake mix test.

Sparging with 81c water. 7.0 Brx for gravity reading of last run off: 1021. So hi that I'll pass more RO.

Almost forgot Irish Mosh so gave another 10m boil. Got the yeast from an old bottle and from keg leftover.

Got 18.6 l in fermentor.

I have almost 21l in the boil pot but will add like 4l more. Now runoff is still 8 Brix: 1024.
After 30min I endup with almost 25l in the boil. I started the boil almost a 30 min ago. So, I used early hop addition for the first run offs.
22l after boil of 60min.

pH of beer at kegging is 4.5 to 4.6. Wort that was left open on the kitchen table for 11 days was 4.0 pH and got a nasty acetobacter vomit aroma but drinkable;-)

Created by Dodo