Beer 2013.08
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Overview
- Style: Honey Ale
- Codename: Ale to the Chief
- Brewmaster: Steve Farkas
- Type: All-grain
- Expected Pre-Boil Gravity: ???
- Expected Original Gravity: 1.064
- Expected Final Gravity: 1.008
- Expected ABV: 7.4%
- Expected IBU: 30-35
- Expected Color: 7.4 SRM
- Initial Gravity: 1.088
- Final Gravity: 1.017
- ABV: ?
- Brewed: 6/30/2013
- Racked: ?/?/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
- Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html
Brew Participants
The helpers who stuck through thick and thin:
- Eric Stein (Had to Leave early cuz his best friend misses him)
- Steve Farkas
- Eric Veggeberg
- Matt Triano
- Christa Dahman
- Brittany Zimmerman (Arrived while @ B&G)
Brewing
Grain Bill: 2.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 4 -
1 lbs 4.0 oz Honey (1.0 SRM) Sugar
Mash
- 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM)
- 12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
- 10.0 oz Biscuit Malt (23.0 SRM)
Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash.
Plan was:
- Mash In Add 14.22 qt of water at 159.1 F
- Expected mashing temperature of 148, mash for 75min.
What happened:
- 13.5 qt of water at 160F, it got to 142F mash temp
- 13 minutes later we have hot water to add to fix the temp, add about a liter and get up to 147F.
- Still a 75 minute mash.
Sparge
Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water
Boil
- Boil start: ??
- ? gallons at start of boil
- 1.75 oz Goldings, East Kent [5.00 %] - Boil 45.0 min
- 45 mins from end, add 2 tsp of gypsum
- honey 5min before end
- 1.75 oz Fuggles [4.50 %] - Boil 1.0 min
- 90 minute boil
- 5.5 gallons expected at end of boil
- Measured gravity ? after boil
- Boil end: ?
Fermenting
- Primary ferment: Glass carboy, 5gal
- Oxygenated with stone
- 1.1 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast
Ferment at 68-72° for about seven days. Rack to a secondary fermenter after five days and ferment for 14 more days.
Kegging
- Kegged on 9/24/2013 into Keg 1 & put on force carb
- 1.017 final gravity.
Tasting at Serving
?