Beer 2013.05

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

Brewing

Mash

Grain Bill:

• 4.5 lb Organic Canadian 2 Row (Gambrinus)
• 2.5 lb canadian soft white wheat malt (Andrew variety) (Cargill Specialty Malt)
• 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

• ~6.5 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
• 2 cups cocoa powder at flame out
• 60 minute boil
• 5 gallons expected at end of boil
• 5 gallons after boil, measured
• Measured ??? 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.

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.