Beer 2014.02

Overview

• Style: IPA
• Codename: Hop Liquor
• Brewmaster: Eric Stein
• Based on:
• Type: All-grain
• Initial Gravity: ??
• Final Gravity: ??
• ABV: ??
• Brewed: 8/24/2014
• Kegged: ?/?/2014
• First served: ?/?/?
• Last served: ?/?/?

Brew Participants

Those who stuck through thick and thin:

Brewing

Mash

Grain Bill:

• 6 lbs Gambrinus ESB base malt (typical color 3-4L)
• 1.3 lbs TF&S Dark Crystal II (typical color 118-124L)
• 1 lbs TF&S Amber Malt (typical color 30-42L)
• 0.12 lbs black patent (pauls malt) (english) (typical color 510-585L)

Mash Schedule:

• Type: Multiple step in insulated mash tun, no heating
• 11 qt water at 160F (intended)
• 13 qt of water at various temperatures at start (actual)
• Target temp: 150F
• Actual temp: 146F (got there 5 minutes into the mash)
• 65 minutes into the mash, we added 3 quarts of boiling water to step-mash. We were hoping for beta amylase activity.
• This got us to 158F at 68 minutes.
• Start pH: Did not measure
• Time: 105 mins
• End temp: ??F

Add ??? pounds of medium amber malt sugar before boil.

Sparge

• 12.5 qt, target: 170F

Boil

• 90 mins
• At 30 mins, add 2 oz German Northern Brewer hops, pellets, ?% alpha, ? AAU
• At 85 mins, add 3 oz hops, same as above
• Chill to 78F, rack through pump
• After racking - gravity was ?, volume was ? gallons after adding ? gal spring water.
• Yield: ? gal wort
• Initial gravity: ?

Fermenting

• Primary ferment: Carboy
• Pitched Wyeast IPA yeast
• Racked ?/?/?. Gravity: ?, ?% ABV.

Kegging

• Kegged on ?/?/?
• Final Gravity ?.???
• Kegged into Keg ?
• Pressurized to 5 PSI. Placed back in fermenting chamber.