Beer 2015.06

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Overview

  • Style: Christmas
  • Codename: Christmas Truce
  • Brewmaster: Kyle Bieneman
  • Based on: http://www.homebrewtalk.com/showthread.php?t=218147
  • Type: All-grain
  • Initial Gravity: 1.068
  • Final Gravity: 1.010
  • ABV: 7.61%
  • Brewed: 2015-12-06
  • Kegged: 2015-12-29
  • First served: 2015-01-05
  • Last served: ????-??-??

Brew Participants

Those who stuck through thick and thin:

  • Kyle Bieneman (actually had to leave before we were done because baby, but he's the brewmaster so...)
  • Justin Conroy
  • Dan Baltudis
  • Daniel Ronald Baltudis
  • Eugene Liokumovich
  • Ron Olson
  • Corinna Anni Roaque
  • Joseph Bella (got here late)

Brewing

Mash

Grain Bill:

  • 10lbs Pale Malt by Paul's Malt (UK). 2.5-3.5L
  • 1lb Caramelt Malt by Cargill Specialty Malt (USA). 35-45L
  • 1lb Wheat Malt by Briess Malting Company (USA). 2-2.3L
  • 0.25lb Special Roast by Briess Malting Company (USA). 50L
  • 0.08lb Roasted Barley by Briess Malting Company (USA). 300L

Mash Schedule:

  • Type: Single step
  • Equipment 10 gal igloo cooler
  • Volume: 5ish gallons
  • Mash water input: 4 gal (16 quarts)
  • Start temp: Mash was 170F. Mash temp was 160F at start of mash.
  • Time: 60 min
  • End temp: 156F

Sparge

  • 180F water
  • 5 gallons (20 quarts)

Boil

  • Start volume: ~6 gal
  • Boil time: 60 min
  • 1oz Hallerhauer hops (10 min)
  • 2 Cinnamon Sticks (30 min)
  • 1oz Ginger Root (30 min)
  • 1oz Cascade hops (60 min)
  • 1.25 lb Honey (Flame out)
  • End volume: ~ 4 gal. Added 1 gal of distilled water to get to 5 gal.
  • Initial Gravity (with distilled water): 1.068

Fermenting

  • Primary ferment: 6 gallon glass carboy
  • Yeast: Wyeast 1028 London Ale

Kegging