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Robot: Cosmetic changes
== Overview ==
==Overview==
* Style: Belgian Golden Ale with Hibiscus and honey
* Style: Belgian Golden Ale with Hibiscus and honey
* Codename:
* Codename: Amber Hare Golden Belgian
* Brewmaster: Eric Stein
* Brewmaster: Eric Stein
* Type: All-grain
* Type: All-grain
* Expected Final Gravity: ?
* Expected Final Gravity: ?
* Expected ABV: ? %
* Expected ABV: ? %
* Initial Gravity: ?
* Initial Gravity: 1.048
* Final Gravity: ?
* Final Gravity: 1.008
* ABV: ?
* ABV: 5.25%
* Brewed: 5/19/2013
* Brewed: 5/19/2013
* Racked: ?/?/2013
* Racked: ?/?/2013
* Last served: ?/?/2013
* Last served: ?/?/2013
==Brew Participants==
== Brew Participants ==
Those who stuck through thick and thin:
Those who stuck through thick and thin:
* Eric S
* Donna B
* James L
* Kris Huisinga
* Matt Triano
* Essam Khairullah
== Brewing ==
=== Mash ===
===Mash===
Grain Bill:
Grain Bill:
* 10.5 qt water at 165F
* 10.5 qt water at 165F
* Target temp: 152F
* Target temp: 152F
* Actual temp: 152F
* Actual temp: 151.5F
* Start pH: ?
* Start pH: ?
* Time: 70 mins
* Time: 70 mins
* End pH: ?
* End pH: ?
===Sparge===
=== Sparge ===
Started cycling the mash water in pre-sparge at ?pm
Started cycling the mash water in pre-sparge at ?pm
* Target temp: 168F
* Target temp: 168F
===Boil===
=== Boil ===
* 60 minute boil
* 60 minute boil
* 5 gallons expected at end of boil
* 5 gallons expected at end of boil
* Boil start 6:43pm
* Boil start ?pm
* 40mins from end: 6oz raw sugar, 4.2 oz wildflower honey
* 3 oz of dried hibiscus flowers 30mins from end
* 30mins from end: 6oz raw sugar, 4 oz wildflower honey
* 0.4 oz czech saaz at 26 mins from end
* 0.25 oz czech saaz at 16 mins from end
* 0.4 oz czech saaz at 16 mins from end
* 0.25 oz czech saaz at 6 mins from end
* Boil end 7:46pm
* Boil end ?pm
* Measured 1.048 gravity after boil
==== Taste after Boil ====
The hoppiness was quite low as expected, a nice honeyed taste with some sourness that carries an aftertaste. Of course, the ginger and chamomile isn't in there, so this isn't that representative!
==Fermenting==
== Fermenting ==
* Primary ferment: Plastic tub
* Primary ferment: Plastic tub
* Pitch Wyeast
* Pitch Wyeast 1214 belgian abbey
* Ferment temp set point: 62F
* Ferment temp set point: 62F, but the beer chilling system is currently down due to power issues. Eric will try to resolve this soon.
== Extract Addition ==
7 grams ginger, chopped
4 chamomile teabags (not sure of grams)
125mL vodka
4 cycles in 250mL soxhlet extractor at hard boil
How much of this is to be added is yet to be determined, we have about 100mL of result, lost 10% to spillage and tasting so far.
==Tasting at Rack==
== Tasting at Rack ==
==Kegging==
== Kegging ==
* Kegged on ?/?/2013 into [[Keg ?]]
* Kegged on 7/21/2013 into [[Keg 5]]. Measured gravity again as 1.006. Tasted a little tart as expected, wonderfully rounded flavor. Is quite close to being like the Huitzi. Tested the extract to taste quite nice with the beer.
==Tasting Notes==
== Tasting Notes ==
== Source ==
== Source ==
Eric made this up with the help of Donna.
Eric made this up with the help of Donna. The team came up with some modifications after we started working! Yeah.
== Photos ==
[[Category:Beer Church Beers]]
