09. Bruun Ale
Belgian Dark Strong Ale

 

Type: All Grain

 Date: 10-01-2009

Batch Size: 25,00 L

 Brewer: Klaus Bruun Pedersen
Boil Size: 28,62 L Asst Brewer: Karsten Bruun
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 49,00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4,50 kg Caraamber (59,1 EBC) Grain 42,86 %
4,50 kg Pale Malt, Maris Otter (5,9 EBC) Grain 42,86 %
45,00 gm Cascade [7,60 %] (60 min) Hops 24,4 IBU
25,00 gm Cascade [7,60 %] (5 min) Hops 2,7 IBU
1,00 kg Cane (Beet) Sugar (0,0 EBC) Sugar 9,52 %
0,50 kg Brown Sugar, Dark (98,5 EBC) Sugar 4,76 %
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1,076 SG

 Measured Original Gravity: 1,076 SG
Est Final Gravity: 1,020 SG Measured Final Gravity: 1,025 SG
Estimated Alcohol by Vol: 7,44 % Actual Alcohol by Vol: 6,67 %
Bitterness: 27,1 IBU Calories: 743 cal/l
Est Color: 47,6 EBC Color:
Color
 

Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 9,00 kg
Sparge Water: 0,08 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
 

Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 37,55 L of water at 52,5 C 50,0 C
45 min Saccharification Decoct 15,92 L of mash and boil it 68,3 C
10 min Mash Out Heat to 75,6 C over 10 min 75,6 C

 
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 141,6 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C  
 

Notes

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