Dodo Pale Ale

Type: All Grain

Date: 12/9/2006

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): 50.0

Brewhouse Efficiency: 60.00

Taste Notes: Gold Price 2007: Upper Mississippi Mash-Out in "16. Belgian and French Ale" out of 29 Entries.

Ingredients

Amount Item Type % or IBU

3.22 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 57.76 %

1.40 kg Munich Malt (17.7 EBC) Grain 25.12 %

0.50 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 8.97 %

0.45 kg Aromatic Malt (51.2 EBC) Grain 8.14 %

100.10 gm Cascade (not dried) [2.00 %] (60 min) Hops 30.6 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) [Starter 800 ml] [Cultured] Yeast-Ale

Beer Profile

Est Original Gravity: 1.058 SG

Measured Original Gravity: 1.058 SG

Est Final Gravity: 1.014 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.78 %

Actual Alcohol by Vol: 6.26 %

Bitterness: 30.6 IBU

Calories: 543 cal/l

Est Color: 21.9 EBC

Color:

Color

Mash Profile

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

Total Grain Weight: 5.57 kg

Sparge Water: 11.94 L

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

TunTemperature: 22.2 C

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Dodo Single Infusion, Full Body, No Mash Out

Step Time Name Description Step Temp

60 min Mash In Add 15.60 L of water at 76.5 C 70.0 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

Used 2/3 Reverse Osmosis water (5 gallon) and 1/3 Madison for a total of 28 l which brings the bicarbonates back from 364.0 to 120.

I thought I had the step temp at 70 C but my turkey bash meter is probably off by +4 C. Aimed for 19 but got only 17.5 l in fermentor (before adding starter).

pH dropped from 5.7 to 5.5, 10 and 20 minutes into mashing. It's temparture corrected. The chilled wort pH was still a high 5.6. pH 4.0 calibration solution measured 4.2 so values might be a bit too hi?

Hops were green when frozen back in September (3 months ago). I expect they went back in acids and I used more because the green ones must have been wetter, yes by a factor of 4.1.

850 ml starter from Wyeast 1762 (Belgian Abbey II) of the Potbelly Dodo Nov. '06. Was 2 weeks after it's hi krausen (late). Bubble every 20 seconds after 12 hours.

Cooler with manifold and spigot weighs 3.5 kg.

With the 5.6 kg grains there was 15.6 l in the mash tun filled up to the rim (~3 l water per grain kg dillution)

First taste is plenty bitter. Color looks dark redish/copper.
Moved fermentor to basement at hi spot where it's 65.5 F (18.6 C), down from 68 F iin kitchen.

Took back to kitchen for 3 days. Then put in 0C garage for 5 hours for the yeast to settle and raked into carboy.

First taste is sweet and fruity. surprisingly at FG 1.011 when kegged after 11 days. Final 7.3 Brix indicates 6.2% ABV which is in style defs.

Entered in competition as a 16B Belgian Pale ale eventhough it was intended to be a 18B Belgian Dubbel (Thanks to Tony and Mark for that suggestion)

Created by Dodo