Difference between revisions of "Beer 2015.04"
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(Created page with "== Overview == * Style: Russian Imperial Stout * Codename: Lark Dord * Brewmaster: Ryan Pierce * Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40 * T...") |
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* Style: Russian Imperial Stout | * Style: Russian Imperial Stout | ||
| − | * Codename: Lark Dord | + | * Codename: Lark Dord 2015 |
* Brewmaster: Ryan Pierce | * Brewmaster: Ryan Pierce | ||
* Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40 | * Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40 | ||
| Line 22: | Line 22: | ||
* justin conroy | * justin conroy | ||
* ron olson | * ron olson | ||
| + | * doorman dave | ||
* eric slehofer | * eric slehofer | ||
* giovanni arroio | * giovanni arroio | ||
| Line 43: | Line 44: | ||
Mash Schedule: | Mash Schedule: | ||
* Type: Single step | * Type: Single step | ||
| + | * Equipment 10 gal Gott cooler | ||
* Volume: 7 gal + 1 qt cold water | * Volume: 7 gal + 1 qt cold water | ||
* Start temp: Mash was 160F. Overshot. Added 1 qt cold water (included above) to drop to 152F. | * Start temp: Mash was 160F. Overshot. Added 1 qt cold water (included above) to drop to 152F. | ||
Revision as of 23:04, 26 April 2015
Overview
- Style: Russian Imperial Stout
- Codename: Lark Dord 2015
- Brewmaster: Ryan Pierce
- Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40
- Type: All-grain
- Initial Gravity:
- Gravity going into secondary: ?
- Final Gravity: ?
- ABV:
- Brewed: 4/26/2015
- 2nd Fermentation: ?/?/2015
- Kegged: ?/?/2015
- First served: ?/?/2015
- Last served: ?/?/?
Brew Participants
Those who stuck through thick and thin:
- eric stein
- justin conroy
- ron olson
- doorman dave
- eric slehofer
- giovanni arroio
Brewing
Mash
Grain Bill:
- 15 lbs Organic Pale Malt (US)
- 1.5 lb Flaked Barley (US)
- 1 lb Crystal Malt - 60L (UK), 55-65L
- 1 lb Flaked Oats (US)
- 1 lb Roasted Barley (UK), 600-680L
- 0.75 lb Chocolate Malt (UK), 415-490L
- 0.75 lb Pale Chocolate Malt (UK), 180-250L
- 0.50 lb Special B Malt (Belgium), 140-155L
- 0.25 lb Black Patent Malt (UK), 510-585L
- 1 lb Rice Hulls
Mash Schedule:
- Type: Single step
- Equipment 10 gal Gott cooler
- Volume: 7 gal + 1 qt cold water
- Start temp: Mash was 160F. Overshot. Added 1 qt cold water (included above) to drop to 152F.
- Start pH: didn't check
- Time: 60 min
- End temp: 148F
Sparge
- 170F water, temp rose rapidly during sparge
- 4 gal of sparge water
Boil
- Start volume: ~9gal
- Start gravity: 1.050 @ 138F
- Boil time: 120 min
- 2.0 oz German Norther Brewer pellets, 9.6% alpha, 120 min
- 4.0 oz Black and Tan Blend coffee at flame out
Fermenting
- Primary ferment: Carboy
- Yeast Wyyeast 1214 Belgian Ale
- Note: Pitched on top of yeast cake from Beer 2015.03