Beer 2013.05

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Overview

  • Style: American Wheat Ale with Chocolate Malt, Cocoa, Raspberry, and Cardamom
  • 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: 1.0.13
  • ABV: 4.07%
  • Brewed: 3/3/2013
  • Racked: ?/?/2013
  • Kegged: ?/?/2013
  • First served: 4/2/2013
  • Last served: ?/?/2013

Brew Participants

The helpers who stuck through thick and thin:

  • Eric Stein
  • Steve Farkas
  • Charlie Stauffer
  • Dan Stokes (dstokeometry - yahoo mail)
  • Tucker Tomlinson

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

  • Boil start: 6:06pm
  • ~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, approximately correct
  • Measured gravity 1.044 after boil
  • Boil end: 7:06pm

Fermenting

  • Primary ferment: Glass carboy, 5gal
  • Oxygenated with stone
  • Pitch Wyeast American Ale (1056), smack pouch
  • Ferment temp set point: 66F

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 3/26/2013 into Keg 3 & put on force carb
  • 1.013 final gravity.

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.

Photos

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