Beer 2013.10

Overview

• Style:
• Codename:
• Brewmaster: Brittany Zimmerman
• Type: All-grain
• Initial Gravity: ??
• Final Gravity: ?
• ABV: ?
• Brewed: 9/22/2013
• Racked: ?/?/2013
• Kegged: ?/?/2013
• First served: ?/?/2013
• Last served: ?/?/2013

Brew Participants

The helpers:

• Eric
• Farkas
• Joseph Bella
• Ryan Pierce

Brewing

Mash

Grain Bill:

• 1/2 pounds 40L crystal malt
• 9 pounds american 2-row malt
• 1/2 pound wheat malt
• 10 lbs of canned pumpkin (can you say challenging mash?)

Mash Schedule:

• Type: Single step in insulated mash tun, no heating
• 13 qt water at 162F
• Target temp: 152F
• Actual temp: 146F, started out at like 142.
• Start pH: ?
• Time: 120 mins (this was probably not a good idea)
• Start Mash: 4:25pm
• End Mash: 6:30pm
• End temp: ?F
• End pH: ?

Sparge

• 4.5 gal
• Target temp: 168F - varied between 180 and 140

Boil

• Boil start: 830pm
• 6.4 gallons at start of boil
• 15 mins in, 1oz mt hood hops
• 15 mins in 150ml molasses
• 15 mins in, put in 1 whole nutmeg, ground
• 15 mins in, put in 1oz of cinnamon sticks
• 15 mins in, put in .5 tbsp of crushed whole cloves,
• 45 mins in, .8oz mt hood hops
• 45 mins in, 1 tsp irish moss
• 5 gallons expected at end of boil
• Measured gravity ? after boil
• Boil end: ?pm

Fermenting

• Primary ferment: Glass carboy, 5gal
• Pitch Wyeast American Ale II (1272), smack pouch
• Ferment temp set point: 72F

Kegging

• Kegged on ?/?/2013 into Keg ? & put on force carb
• ? final gravity.

Source

[ask brittany]