Beer 2015.03

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Sadly, we all got too busy in life after we brewed this, and it stayed in the carboy for 6 months. We never got to taste it before it went bad. :-(

Overview

  • Style: Belgian Ale
  • Codename: Cardamom Carrying Belgian
  • Brewmaster: Eric Stein
  • Based on: "Backers brew" http://kegscode.com/wp-content/uploads/2015/04/BACKERS-BREW.pdf
  • Type: All-grain
  • Initial Gravity: 1.057
  • Gravity going into secondary: ?
  • Final Gravity: ?
  • ABV:
  • Brewed: 4/12/2015
  • 2nd Fermentation: 04/26/2015
  • Kegged: ?/?/2015
  • First served: ?/?/2015
  • Last served: ?/?/?

Brew Participants

Those who stuck through thick and thin:

  • eric stein
  • justin conroy
  • ron olson

Brewing

Mash

Grain Bill:

  • 8.75lb Pale mlt (made from tow-row winter barley) (Pauls Malt) (Typical Color 2.5-3.5L. British.
  • 1lb munich malt (dingemans, typical color 4-7L). Belgian.
  • 0.75 lb wheat malt. Briess malting company. Typical color 2-2.3L. American.

Mash Schedule:

  • Type: Single step
  • Start temp: Mash was 146F.
  • Start pH: didn't check
  • Time: 30 min
  • End temp: 145F
  • Used 4.25 gallons of mash water @ 163F

Sparge

  • 190F water
  • 3 gal of sparge water

Boil

  • start ~6gal
  • boil started 4:51pm
  • 0.5 oz nelson sauvin hops @ start of boil
  • 1 oz nelson sauvin hops @ 10 min from end of boil
  • 0.5 oz partially crushed cardamom pods at 10 min from end of boil (need a better mortar & pestle...)
  • 0.5 oz of grated ginger root, 10min from end of boil
  • 0.5 oz of nelson sauvin hops @ flame out


Fermenting

  • Primary ferment: Carboy
  • Yeast wyyeast 1214 belgian ale

Kegging