Beer 2013.10

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Overview

  • Style:
  • Codename:
  • Brewmaster: Brittany Zimmerman
  • Type: All-grain
  • Initial Gravity: ??
  • Final Gravity: ?
  • ABV: ?
  • Brewed: 9/22/2013
  • Racked: ?/?/2013
  • Kegged: ?/?/2013
  • First served: ?/?/2013
  • Last served: ?/?/2013

Brew Participants

The helpers:

  • Eric
  • Farkas
  • Joseph Bella
  • Ryan Pierce

Brewing

Mash

Grain Bill:

  • 1/2 pounds 40L crystal malt
  • 9 pounds american 2-row malt
  • 1/2 pound wheat malt
  • 10 lbs of canned pumpkin (can you say challenging mash?)

Mash Schedule:

  • Type: Single step in insulated mash tun, no heating
  • 13 qt water at 162F
  • Target temp: 152F
  • Actual temp: 146F, started out at like 142.
  • Start pH: ?
  • Time: 120 mins (this was probably not a good idea)
  • Start Mash: 4:25pm
  • End Mash: 6:30pm
  • End temp: ?F
  • End pH: ?

Sparge

  • 4.5 gal
  • Target temp: 168F - varied between 180 and 140

Boil

  • Boil start: 830pm
  • 6.4 gallons at start of boil
  • 15 mins in, 1oz mt hood hops
  • 15 mins in 150ml molasses
  • 15 mins in, put in 1 whole nutmeg, ground
  • 15 mins in, put in 1oz of cinnamon sticks
  • 15 mins in, put in .5 tbsp of crushed whole cloves,
  • 45 mins in, .8oz mt hood hops
  • 45 mins in, 1 tsp irish moss
  • 5 gallons expected at end of boil
  • Measured gravity ? after boil
  • Boil end: ?pm

Fermenting

  • Primary ferment: Glass carboy, 5gal
  • Pitch Wyeast American Ale II (1272), smack pouch
  • Ferment temp set point: 72F

Kegging

  • Kegged on ?/?/2013 into Keg ? & put on force carb
  •  ? final gravity.

Tasting at Serving

Source

[ask brittany]

Photos