Difference between revisions of "Beer 2013.02"
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| Line 6: | Line 6: | ||
* Brewmaster: Eric Stein | * Brewmaster: Eric Stein | ||
* Type: All-grain | * Type: All-grain | ||
| + | * Expected Pre-Boil Gravity: 1.046 | ||
| + | * Expected Original Gravity: 1.054 | ||
| + | * Expected Final Gravity: 1.013 | ||
| + | * Expected ABV: 5.3 % | ||
| + | * Expected IBU (using Tinseth): 23.6 IBU | ||
| + | * Expected Color: 6.7 SRM | ||
* Initial Gravity: ? | * Initial Gravity: ? | ||
* Final Gravity: ? | * Final Gravity: ? | ||
| Line 54: | Line 60: | ||
* Oxygenate at start with oxygen wand | * Oxygenate at start with oxygen wand | ||
* Racked ?. Gravity: ?, ? ABV. Taste: ? | * Racked ?. Gravity: ?, ? ABV. Taste: ? | ||
| + | |||
| + | ==Secondary== | ||
| + | |||
| + | * Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so. | ||
==Kegging== | ==Kegging== | ||
| Line 64: | Line 74: | ||
? | ? | ||
| − | == Source | + | == Source == |
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html | Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html | ||
| − | == Planning TODO | + | == Planning TODO == |
| − | |||
* go shopping for ingredients | * go shopping for ingredients | ||
| − | |||
* check if mash/sparge plan makes sense for the malt we're using, the recipe doesn't include that info | * check if mash/sparge plan makes sense for the malt we're using, the recipe doesn't include that info | ||
Revision as of 01:49, 20 January 2013
Overview
- Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors
- Codename: Rhubarb Waves of Grain
- Brewmaster: Eric Stein
- Type: All-grain
- Expected Pre-Boil Gravity: 1.046
- Expected Original Gravity: 1.054
- Expected Final Gravity: 1.013
- Expected ABV: 5.3 %
- Expected IBU (using Tinseth): 23.6 IBU
- Expected Color: 6.7 SRM
- Initial Gravity: ?
- Final Gravity: ?
- ABV: ?
- Brewed: 1/20/2013 (planned)
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brewing
Mash
Grain Bill:
- 4.5 lb alley kat 2-row pale
- 3.3 lb us white wheat malt
- 0.2 lb german karared
- 0.5 oz UK black malt
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 11 qt water at 160F
- Target temp: 150F
- Actual temp: ?
- Start pH: ?
- Time: 90 mins
- End temp: ???
- End pH: ?
Sparge
- 5 gal (less 5 cups)
- Target temp: 168F
Boil
- 5.87 gallons at start of boil
- 0.8 oz US cascade from start of boil
- 0.8 oz US cascade from 5 mins to end of boil
- 60 minute boil
- 5 gallons expected at end of boil
Fermenting
- Primary ferment: Plastic tub
- Pitch Alley Kat House Ale Yeast
- Ferment temp set point: 66F
- Oxygenate at start with oxygen wand
- Racked ?. Gravity: ?, ? ABV. Taste: ?
Secondary
- Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.
Kegging
- Kegged on ?
- Final Gravity ?
Tasting Notes
?
Source
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
Planning TODO
- go shopping for ingredients
- check if mash/sparge plan makes sense for the malt we're using, the recipe doesn't include that info