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− | [[Category:Beer Church Beers]]
| + | == 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 |
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| * 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 |
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| * Last served: ?/?/2013 | | * Last served: ?/?/2013 |
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− | ==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 === |
− | ==Brewing==
| |
− | | |
− | ===Mash=== | |
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| Grain Bill: | | Grain Bill: |
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| * End pH: ? | | * End pH: ? |
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− | ===Sparge=== | + | === Sparge === |
| | | |
| Started cycling the mash water in pre-sparge at ?pm | | Started cycling the mash water in pre-sparge at ?pm |
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| * Target temp: 168F | | * Target temp: 168F |
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− | ===Boil=== | + | === Boil === |
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| * 60 minute boil | | * 60 minute boil |
| * 5 gallons expected at end of boil | | * 5 gallons expected at end of boil |
− | * Measured ? gravity after 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 20mins from end | + | * 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. |
− | * Oxygenate with stone
| + | |
| + | == Extract Addition == |
| | | |
− | ==Extract Addition==
| + | 7 grams ginger, chopped |
| + | 4 chamomile teabags (not sure of grams) |
| + | 125mL vodka |
| + | 4 cycles in 250mL soxhlet extractor at hard boil |
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− | Ginger extract at kegging. TBD.
| + | 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. |
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− | ==Tasting at Rack== | + | == Tasting at Rack == |
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− | ==Kegging== | + | == Kegging == |
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− | * 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. |
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− | ==Tasting Notes== | + | == Tasting Notes == |
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| == Source == | | == Source == |
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− | 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 == |
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− | ==Photos==
| + | [[Category:Beer Church Beers]] |