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Robot: Cosmetic changes
== Overview ==
==Overview==
* Style: Whole grain IPA with cardamom
* Style: American IPA with cardamom
* Codename: Putting the India back in IPA
* Codename: Putting the India back in IPA
* Brewmaster: Ryan Pierce
* Brewmaster: Ryan Pierce
* Type: All-grain
* Type: All-grain
* Initial Gravity: ?
* Initial Gravity: 1.040
* Final Gravity: ?
* Final Gravity: 1.006
* ABV: ?
* ABV: 4.5%
* Brewed: 1/6/2013
* Brewed: 1/6/2013
* Kegged: ?
* Kegged: 2/10/2013
* First served: ?/?/2013
* First served: 2/16/2013
* Last served: ?/?/2013
* Last served: ?/?/2013
==Brewing==
== Label ==
{{Template:BeerLabel|brewmaster=Ryan Pierce|abv_percentage=4.5|name=Putting the India back in IPA|team=Eric S, Brittany Z, others who we are forgetting
|blurb=A bit floral, light, mild bitterness for an IPA (more of a pale ale's bitterness). The cardamon really stands out amazingly and it's very tasty..}}
== Brew Participants ==
Those who stuck through thick and thin:
* Ryan Pierce
* Eric Stein
* Brittany Zimmerman
* Others we are forgetting (We didn't start recording brewing participants until after this beer was made.)
===Mash===
== Brewing ==
=== Mash ===
Grain Bill:
Grain Bill:
* 6 lbs British 2 row pale malt
* 1 lbs TF&S Pale Crystal
* 0.5 oz UK Chocolate
Mash Schedule:
Mash Schedule:
* Type: Single step in insulated mash tun, no heating
* Type: Single step in insulated mash tun, no heating
* x qt water at ?F
* 11 qt water at 160F
* Target temp: ?F
* Target temp: 150F
* Start pH: ?
* Actual temp: 148.5
* Time: ? mins
* Added 5 cups boiling water to reach 149.4F about 20-30 mins in, subtracted from sparge water
* End temp: ?
* Start pH: Did not measure
* End pH: ?
* Time: 90 mins
* End temp: 143F ???
* End pH: Did not measure
===Sparge===
=== Sparge ===
* 5 gal (less 5 cups)
* Target temp: 168F
===Boil===
=== Boil ===
* 90 mins
* 90 mins
* 12 fresh green cardamom pods added in sock at start of boil
* At 30 mins, add 1.5 oz German Northern Brewer hops, whole leaf, 9.4% alpha, 14.1 AAU
* At 85 mins, add 1.5 oz hops, same as above
* Yield: 5.0 gal
==Fermenting==
== Fermenting ==
* Primary ferment: Plastic tub
* Primary ferment: Plastic tub
* Pitched ?
* Pitched Wyeast 1450 (Denny's Favorite)
* Racked ?. Gravity: ?, ? ABV. Taste: ?
* Ferment temp set point: 60F
* Oxygenated with stone
* Note: Fermentation chamber dropped below 60F due to shop temperature issues.
* Note: Fermentation chamber set point raised to 65F on 1/20/13 due to another brew requiring a higher temp.
== Racking ==
Racked into secondary, glass carboy.
* Gravity 1.006, ABV 4.5%
* Date: 1/20/2013
== Kegging ==
* Kegged on 2/10/2013 into [[Keg 1]]
* Final Gravity 1.010 (pre-prime) (Measured with less accurate hydrometer, assume 1.006)
* Primed with .5 cups of corn sugar in a cup and a half of water, heated until steaming hot and added in during the kegging. Placed back in the fermentation chamber.
* Placed in the serving fridge on 2/16/2013 by Eric Stein.
== Tasting Notes ==
At kegging, Tucker Eric and Esther tasted it. We found that it was a bit floral, light, mild bitterness for an IPA (more of a pale ale's bitterness) and a hint of sour.
After being carbonated and chilled, the sourness didn't stand out anymore. The cardamon really stands out amazingly and it's very tasty.
== Bottling ==
I'm not sure what we'll do with all of them but I bottled a dozen bottles of this. I took 2 - one as a helper and 1 as a bottler. One is for James who helped me bottle. Obviously 2 for ryan as brewmaster, I don't remember who else helped. They're the unlabelled bottles in the secret beer fridge, in the sixpacks. The labelled ones are obviously what they are. - eric
[[Category:Beer Church Beers]]
