Beer 2013.09

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Overview

  • Style: American Wheat Ale with Chocolate Malt, Cocoa, Cacao Nibs, Cherry
  • Codename: Beery Garcia
  • Brewmaster: Eric Stein
  • Type: All-grain
  • Initial Gravity: 1.052
  • Final Gravity: 1.015
  • ABV: 4.86%
  • Brewed: 7/28/2013
  • Racked: ?/?/2013
  • Kegged: 8/?/2013
  • First served: 7/18/2014
  • Last served: ?/?/2014

Brew Participants

The helpers who stuck through thick and thin:

  • Eric Stein
  • Joseph Bella

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
  • 13 qt water at 170F
  • Target temp: 160F
  • Actual temp: 157F
  • Start pH: ?
  • Time: 90 mins
  • Start Mash: 3:15pm
  • End Mash: 4:46pm
  • End temp: ?F
  • End pH: ?

Sparge

  • 4 gal
  • Target temp: 168F

Boil

  • Boil start: 5:30pm
  • ~7.5 gallons at start of boil
  • 0.4 oz US cascade from start of boil
  • 70 grams cocoa powder at 5 mins to start of boil
  • 4 oz cacao nibs 30 mins from end of boil
  • 0.6 oz US cascade from 5 mins to end of boil
  • 60 minute boil
  • 5 gallons expected at end of boil
  • Measured gravity 1.052 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

Kegging

  • Kegged on 9/22/2013 into Keg 3 & put on force carb
  •  ? final gravity: 1.012

Tasting at Serving

Source

Based on Beer 2013.05, removed some flavors, added cherry.

Photos