Difference between revisions of "Beer 2014.01"
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Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka. | Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka. | ||
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| + | Some sediment of seemingly soluble state was in there too, and didn't all stay dissolved. We added more vodka to that and let it sit. The extract is in one of the brown bottles in the wood crate for extract stuff. | ||
==Kegging== | ==Kegging== | ||
Revision as of 01:30, 20 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 2 mins from start add 6 grams kent goldings pellets (7.5% alpha)
- At 10 mins from end add 0.6 oz. Fuggle whole leaf hops (4.5% alpha, 4.5 AAUs)
- 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.
Extract
Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka.
Some sediment of seemingly soluble state was in there too, and didn't all stay dissolved. We added more vodka to that and let it sit. The extract is in one of the brown bottles in the wood crate for extract stuff.
Kegging
- Kegged on
- Final Gravity
- Kegged into Keg ?
- Pressurized to 5 PSI. Placed back in fermenting chamber.