Difference between revisions of "Beer 2013.10"
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(Created page with "Category:Beer Church Beers ==Overview== * Style: * Codename: * Brewmaster: Brittany Zimmerman * Type: All-grain * Initial Gravity: ?? * Final Gravity: ? * ABV: ? * Brew...") |
(→Mash) |
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* 13 qt water at 162F | * 13 qt water at 162F | ||
* Target temp: 152F | * Target temp: 152F | ||
− | * Actual temp: | + | * Actual temp: 146F, started out at like 142. |
* Start pH: ? | * Start pH: ? | ||
* Time: 90 mins | * Time: 90 mins |
Revision as of 21:51, 22 September 2013
Overview
- Style:
- Codename:
- Brewmaster: Brittany Zimmerman
- Type: All-grain
- Initial Gravity: ??
- Final Gravity: ?
- ABV: ?
- Brewed: 9/22/2013
- Racked: ?/?/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
The helpers who stuck through thick and thin:
Brewing
Mash
Grain Bill:
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 13 qt water at 162F
- Target temp: 152F
- Actual temp: 146F, started out at like 142.
- Start pH: ?
- Time: 90 mins
- Start Mash: ?pm
- End Mash: ?pm
- End temp: ?F
- End pH: ?
Sparge
- 4 gal
- Target temp: 168F
Boil
- Boil start: ?pm
- ~ gallons at start of boil
- 5 gallons expected at end of boil
- Measured gravity ? after boil
- Boil end: ?pm
Fermenting
- Primary ferment: Glass carboy, 5gal
- Pitch Wyeast American Ale (1056) ???, smack pouch
- Ferment temp set point: 72F
Kegging
- Kegged on ?/?/2013 into Keg ? & put on force carb
- ? final gravity.
Tasting at Serving
Source
[ask brittany]