Beer 2014.01

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  • Style: Irish oatmeal draft stout (w/ rosemary)
  • Codename: Rosemary's Stout
  • Brewmaster: Eric Stein
  • Based on: Beer 2012.02
  • Type: All-grain
  • Initial Gravity: 1.040
  • Final Gravity: 1.010
  • ABV: 3.94
  • Brewed: 1/19/2014
  • Kegged: 9/2/2014
  • First served: 9/20/14
  • Last served: ?/?/?

Brew Participants

Those who stuck through thick and thin:

  • Eric Stein
  • Joseph Bella
  • Justin Conroy



Grain Bill:

  • 6 lbs British 2-row pale malt
  • 1 lbs flaked oats
  • 0.5 lbs UK roasted barley
  • 0.5 lbs 60L

Mash Schedule:

  • Type: Single step in insulated mash tun, no heating
  • 4.04 gal water at 170F
  • Target temp: 148F (undershot at 142F, fixed with hot water to 148F at 15min)
  • Start pH: 5.4
  • Time: 90 mins
  • End temp: 146F
  • End pH: 5.3


  • 14.5 qt, target: 170F
  • For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should.
  • Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer.


  • 90 mins
  • at 2 mins from start add 6 grams kent goldings pellets (7.5% alpha)
  • At 10 mins from end add 0.6 oz. Fuggle whole leaf hops (4.5% alpha, 4.5 AAUs)
  • Chill to 78F, rack through pump
  • After racking - gravity was 1.040, volume was ~4.5 gallons after adding 1.5 gal spring water.
  • Yield: ~4.5 gal wort
  • Initial gravity: 1.040


  • Primary ferment: Carboy
  • Pitched Wyeast 1084 Irish Ale yeast.
  • Racked ?/?/?. Gravity: ?, ?% ABV.


Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka.

Some sediment of seemingly soluble state was in there too, and didn't all stay dissolved. We added more vodka to that and let it sit. The extract is in one of the brown bottles in the wood crate for extract stuff.

On 3/11 we tried the extract with beer samples (we took a quart of beer out during the process).

The numbers are the extract/beer ratio.

   0.0185   way too strong
   0.0097   still a bit strong
   0.00292  subtle, light note - not enough
   0.0062   still too strong, but getting close
   0.00456  what was good - can taste both.

So that's 1:219.3 ratio of rosemary extract to beer.

16865.7 * 0.00456 = 76.907592


  • Kegged by justin and eric
  • Kegged on 9/2/14
  • Final Gravity 1.010
  • Final volume 4.45 gallons, 16865.7 mL (approximately) (hahaha significant figures). Added 76.9 mL of rosemary extract.
  • Kegged into Keg 2
  • Pressurized to ? PSI. Placed back in fermenting chamber.

Tasting Notes

We tapped it on 9/20 at beer church. It's pretty good, but not carbonated yet & you can taste a hint of autolysis. Let's not leave beers on the yeast so long!