Difference between revisions of "Beer 2013.05"
Jump to navigation
Jump to search
(→Mash) |
(→Boil) |
||
Line 61: | Line 61: | ||
* 0.4 oz US cascade from start of boil | * 0.4 oz US cascade from start of boil | ||
* 0.6 oz US cascade from 5 mins to end of boil | * 0.6 oz US cascade from 5 mins to end of boil | ||
− | * | + | * 110 grams cocoa powder at 5 mins to end of boil |
* 60 minute boil | * 60 minute boil | ||
* 5 gallons expected at end of boil | * 5 gallons expected at end of boil |
Revision as of 01:32, 4 March 2013
Overview
- Style: American Wheat Ale with Chocolate Malt, Cocoa, and Raspberry
- Codename: Your Grain On Chocolate
- Brewmaster: Eric Stein
- Type: All-grain
- Expected Pre-Boil Gravity: ??? - need to run through beersmith
- Expected Original Gravity: ???
- Expected Final Gravity: ???
- Expected ABV: ??? %
- Expected IBU: ???
- Expected Color: ???
- Initial Gravity: ?
- Final Gravity: ?
- ABV: ?
- Brewed: 3/3/2013
- Racked: ?/?/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
Those who stuck through thick and thin:
- Eric Stein
- Steve Farkas
- Charlie (chuckonearth gmail)
- Dan Stokes (dstokeometry - yahoo mail)
Brewing
Mash
Grain Bill:
- 4.5 lb Organic Canadian 2 Row (Gambrinus)
- 2.5 lb Wheat malt - "imparts a creamy, sweet, malty wheat flavor. Use for 5% head retention in any style. Use for Weizenbier and Weiss beer. Typical color 2-2.3L." Breiss Malting Company.
- 1.0 lb UK Chocolate Malt
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 10 qt water at 170F
- Target temp: 160F
- Actual temp: 155F
- Start pH: ?
- Time: 90 mins
- Start Mash: 3:46pm
- End Mash: 5:16pm
- End temp: 145F
- End pH: ?
Sparge
- 5 gal
- Target temp: 168F
Boil
- ~7.5 gallons at start of boil
- 0.4 oz US cascade from start of boil
- 0.6 oz US cascade from 5 mins to end of boil
- 110 grams cocoa powder at 5 mins to end of boil
- 60 minute boil
- 5 gallons expected at end of boil
- Measured gravity ??? after boil
Fermenting
- Primary ferment: Plastic tub
- Pitch Wyeast American Ale (1056), smack pouch
- Ferment temp set point: 66F
- Oxygenate with stone
Secondary/Racking
- 1 whirlfloc tablet?
- ? oz of raspberry extract - try to taste by trying several measurements before deciding on a total figure. use the hydrometer test sample for testing.
Rack into fresh carboy. Probably around Feb 10th or so.
Tasting at Rack
Kegging
- Kegged on ?/?/2013 into Keg ?
Tasting at Keg
At kegging we found ?.
Source
Based on Beer 2013.02, changed some malts and hops, added chocolate and extract, removed secondary vegetable inputs.