Beer 2013.09

Overview

• Style: American Wheat Ale with Chocolate Malt, Cocoa, Cacao Nibs, Cherry
• Codename: Beery Garcia
• Brewmaster: Eric Stein
• Type: All-grain
• Initial Gravity: 1.052
• Final Gravity: 1.015
• ABV: 4%
• Brewed: 7/28/2013
• Racked: ?/?/2013
• Kegged: 8/?/2013
• First served: 7/18/2014
• Last served: ?/?/2014

Brew Participants

The helpers who stuck through thick and thin:

• Eric Stein
• Joseph Bella

Brewing

Mash

Grain Bill:

• 4.5 lb Organic Canadian 2 Row (Gambrinus)
• 2.5 lb Wheat malt - "imparts a creamy, sweet, malty wheat flavor. Use for 5% head retention in any style. Use for Weizenbier and Weiss beer. Typical color 2-2.3L." Breiss Malting Company.
• 1.0 lb UK Chocolate Malt

Mash Schedule:

• Type: Single step in insulated mash tun, no heating
• 13 qt water at 170F
• Target temp: 160F
• Actual temp: 157F
• Start pH: ?
• Time: 90 mins
• Start Mash: 3:15pm
• End Mash: 4:46pm
• End temp: ?F
• End pH: ?

Sparge

• 4 gal
• Target temp: 168F

Boil

• Boil start: 5:30pm
• ~7.5 gallons at start of boil
• 0.4 oz US cascade from start of boil
• 70 grams cocoa powder at 5 mins to start of boil
• 4 oz cacao nibs 30 mins from end of boil
• 0.6 oz US cascade from 5 mins to end of boil
• 60 minute boil
• 5 gallons expected at end of boil
• Measured gravity 1.052 after boil
• Boil end: 7:06pm

Fermenting

• Primary ferment: Glass carboy, 5gal
• Oxygenated with stone
• Pitch Wyeast American Ale (1056), smack pouch
• Ferment temp set point: 66F

Kegging

• Kegged on 9/22/2013 into Keg 3 & put on force carb
• ? final gravity: 1.012

Source

Based on Beer 2013.05, removed some flavors, added cherry.