Beer 2016.04

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Overview

  • Style: Chocolate Oktoberfest Ale
  • Codename: Choktober
  • Brewmaster:Ron Olson
  • Based on: [1]
  • Type: All-grain
  • Initial Gravity: 1.050
  • Final Gravity: 1.014
  • ABV: 4.73
  • Brewed: 2016-09-11
  • Kegged: 2016-11-01
  • First served: ????
  • Last served: ????

Brew Participants

Those who stuck through thick and thin:

  • Ron (Brewmaster)
  • Justin
  • An
  • Monica
  • Jacob
  • Corinna

Brewing

Mash

Grain Bill: (Something's not recorded correctly here. We had 12 lbs of grain, but this only adds up to 10. I think one of these numbers didn't get updated when we went to buy more grain. I can't remember which. Might be CaraMunich? Justin (talk) 17:02, 18 September 2016 (CDT))

  • 6.01lb German Munich Avengard (#424)
  • 1.0lb UK Chocolate (#315)
  • 1.0lb UK Pale Ale (#318)
  • 1.0lb German Vienna (#427)
  • 1.0lb CaraMunich (#412)

Mash Schedule:

  • Type: Single step
  • Equipment 10 gal igloo cooler
  • Grain Weight: 12.0 lb
  • Mash Water/Grain Ratio: 1.33 Qt/lb
  • Grain Temp: ~65F
  • Strike Water: 4 gallons (16 quarts) @ ~170F
  • Mash Temp: ~150F (measured at end of mash)
  • 60 Min Mash

Sparge

  • Sparge Temp: ~168F
  • 5 gallons (20 quarts)

Boil

  • Start volume: ~5.5 gal
  • Boil time: 60 min
  • 1oz German Tettnang Hop Pellets (30 min)
  • .5oz Czech Saaz Hop Pellets (30 min)
  • 1tsp Irish Moss (45 min)
  • .5oz Czech Saaz Hop Pellets (Flame Out)
  • End volume: ~4.25 gal. Added .75 gallons of distilled water.
  • Initial Gravity: 1.050 (after distilled water was added)

Fermenting

  • Primary: Wyeast German Ale yeast in a 6 gallon carboy.

Kegging

Keg 6 (Could use a new label)