Difference between revisions of "Beer 2014.01"
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| Line 26: | Line 26: | ||
Mash Schedule: | Mash Schedule: | ||
* Type: Single step in insulated mash tun, no heating | * Type: Single step in insulated mash tun, no heating | ||
| − | * | + | * 4.04 gal water at 170F |
| − | * Target temp: | + | * Target temp: 148F (undershot at 142F, fixed with hot water to 148F at 15min) |
* Start pH: 5.4 | * Start pH: 5.4 | ||
* Time: 90 mins | * Time: 90 mins | ||
| Line 34: | Line 34: | ||
===Sparge=== | ===Sparge=== | ||
| − | * 5 | + | * 14.5 qt, target: 170F |
* For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should. | * For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should. | ||
* Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer. | * Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer. | ||
Revision as of 21:08, 19 January 2014
Overview
- Style: Irish oatmeal draft stout (w/ rosemary)
- Codename: Rosemary's Stout
- Brewmaster: Eric Stein
- Type: All-grain
- Initial Gravity: ??
- Final Gravity: ??
- ABV: ??
- Brewed: 1/19/2014
- Kegged: ?/?/2014
- First served: ?/?/?
- Last served: ?/?/?
Brewing
Mash
Grain Bill:
- 6 lbs British 2-row pale malt
- 1 lbs flaked oats
- 0.5 lbs UK roasted barley
- 0.5 lbs 60L
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 4.04 gal water at 170F
- Target temp: 148F (undershot at 142F, fixed with hot water to 148F at 15min)
- Start pH: 5.4
- Time: 90 mins
- End temp: 146F
- End pH: 5.3
Sparge
- 14.5 qt, target: 170F
- For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should.
- Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer.
Boil
- 90 mins
- At 30 mins add 0.6 oz. Fuggle whole leaf hops (4.5% alpha, 4.5 AAUs)
- At 10 mins add 0.2 oz Simcoe
- Chill to 78F, rack through pump
- After racking, gravity was ??, volume was ?? gallons. Added 1 gal distilled water. This gives us:
- Yield: ?? gal wort
- Initial gravity: ??
Fermenting
- Primary ferment: Carboy
- Pitched Wyeast 1084 Irish Ale yeast.
- Racked ?/?/?. Gravity: ?, ?% ABV.
Kegging
- Kegged on
- Final Gravity
- Kegged into Keg ?
- Pressurized to 5 PSI. Placed back in fermenting chamber.