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

?


Photos