Difference between revisions of "Beer 2015.04"
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* Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40 | * Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40 | ||
* Type: All-grain | * Type: All-grain | ||
| − | * Initial Gravity: | + | * Initial Gravity: 1.082 (before adding more fermentables) |
* Gravity going into secondary: ? | * Gravity going into secondary: ? | ||
* Final Gravity: ? | * Final Gravity: ? | ||
| Line 25: | Line 25: | ||
* eric slehofer | * eric slehofer | ||
* giovanni arroio | * giovanni arroio | ||
| + | * glenn powers | ||
== Brewing == | == Brewing == | ||
| Line 61: | Line 62: | ||
* Boil time: 120 min | * Boil time: 120 min | ||
* 2.0 oz German Norther Brewer pellets, 9.6% alpha, 120 min | * 2.0 oz German Norther Brewer pellets, 9.6% alpha, 120 min | ||
| + | * 2.5 tsp Brewcraft Yeast Nutrient (thiamin, vitamin B complex), 10 min | ||
| + | * 5 tsp LD Carlson Yeast Nutrient (urea, diammonium phosphate), 10 min | ||
| + | * 1 tsp Irish Moss, 10 min | ||
* 4.0 oz Black and Tan Blend coffee at flame out | * 4.0 oz Black and Tan Blend coffee at flame out | ||
| + | * Ended up with about 4 gal at 1.022 gravity | ||
| + | * Added 1.5 gal distilled water to top up to 5.5 gal and 1.082 gravity | ||
== Fermenting == | == Fermenting == | ||
| Line 67: | Line 73: | ||
* Yeast Wyyeast 1214 Belgian Ale | * Yeast Wyyeast 1214 Belgian Ale | ||
* Note: Pitched on top of yeast cake from [[Beer 2015.03]] | * Note: Pitched on top of yeast cake from [[Beer 2015.03]] | ||
| + | * Set up blow off tube | ||
== Kegging == | == Kegging == | ||
[[Category:Beer Church Beers]] | [[Category:Beer Church Beers]] | ||
Revision as of 02:42, 27 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: 1.082 (before adding more fermentables)
- 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
- glenn powers
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
- 2.5 tsp Brewcraft Yeast Nutrient (thiamin, vitamin B complex), 10 min
- 5 tsp LD Carlson Yeast Nutrient (urea, diammonium phosphate), 10 min
- 1 tsp Irish Moss, 10 min
- 4.0 oz Black and Tan Blend coffee at flame out
- Ended up with about 4 gal at 1.022 gravity
- Added 1.5 gal distilled water to top up to 5.5 gal and 1.082 gravity
Fermenting
- Primary ferment: Carboy
- Yeast Wyyeast 1214 Belgian Ale
- Note: Pitched on top of yeast cake from Beer 2015.03
- Set up blow off tube