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Tiny Tim
Belgian Blond Ale
BJCP 2008 – 18A
OG
1.070
FG
1.010
SRM
5.1
ABV
7.6%
IBU
29.5
Awards
2
Batch #
2017-17
Batch Size
5.00
gal
Boil Time
90
min
Brew Date
October 1, 2017
Tap Date
October 29, 2017
BU/GU
0.42
ABW
6.2%
Kcal
227
12 oz
Real Extract
5.2° P
Attenuation
84.8%
apparent
69.6%
real
Fermentables
Belgian Plisen Malt
8.75
lbs
|
59.1%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
59.1%
Scottish Golden Promise
5.25
lbs
|
35.4%
Type
Grain
35.4%
Belgian Aromatic Malt
0.31
lbs
|
2.1%
Type
Grain
Origin
Belgium
Color
20.0-26.0 SRM
PPG
78.0
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Flaked Oats
0.25
lbs
|
1.7%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
Flaked Wheat
0.25
lbs
|
1.7%
Type
Grain
Origin
Varies
Color
2.0 SRM
PPG
80.0
Info
Imparts a wheat flavor and hazy color. For wheat beers and Belgian white beers.
Hops
0.50 oz
Magnum
12.8%
60 min
Boil
0.75 oz
Saaz
3.5%
10 min
Boil
Non-Fermentables
0.25 tsp
Super Moss
Fining
Boil
10 min
1.0 oz
Bitter Orange Peel
Spice
Boil
10 min
0.5 oz
Coriander Seed
Spice
Boil
10 min
Yeasts
1 pkg
Trappist Ale
WLP500
White Labs
Equipment Profile
Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00
gal
Boil Volume
12.00
gal
Evaporation Rate
9.00%
per hour
Hop Utilization
100%
Mash Tun Volume
10.00
gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00
gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile
Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In
75 min
150°F
Fermentation and Aging
7 days
Primary
64°F
2 days
Secondary
71°F
Water Profile
Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
Procedure
Single infusion mash at 149°F for 60 minutes.
Sparge with 170°F water.
90 minute boil.
Add hops according to schedule.
Cool wort.
Pitch yeast at 64°F from starter.
Primary ferment one week, raising to a temperature 71°F by the end.
Transfer to secondary.
Lager for at least 3 weeks at 37°F.
Carbonate to 3.4 volumes.
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Tiny Tim – 2 Awards
Name
Tiny Tim
Competition
Biere de Rock
Date
01/27/2018
Style
Belgian Blond Ale
Place
Pro-Am
Organization
Rockyard Brewing
Name
Tiny Tim
Competition
Biere de Rock
Date
01/27/2018
Style
Belgian Blond Ale
Place
3rd