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− | [[Category:Beer Church Beers]]
| + | == Overview == |
− | ==Overview== | |
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| * Style: Belgian Golden Ale with Hibiscus and honey | | * Style: Belgian Golden Ale with Hibiscus and honey |
− | * Codename: Red Hare Golden Belgian | + | * 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 == |
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| Those who stuck through thick and thin: | | Those who stuck through thick and thin: |
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| * Essam Khairullah | | * Essam Khairullah |
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− | ==Brewing== | + | == Brewing == |
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− | ===Mash=== | + | === Mash === |
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| Grain Bill: | | Grain Bill: |
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| * End pH: ? | | * End pH: ? |
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− | ===Sparge=== | + | === Sparge === |
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| 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 |
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| * Measured 1.048 gravity after boil | | * Measured 1.048 gravity after boil |
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− | ==Fermenting== | + | ==== 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 == |
| * 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 == |
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− | ==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. |
− | Chamomile extract at kegging. TBD.
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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. The team came up with some modifications after we started working! Yeah. | | Eric made this up with the help of Donna. The team came up with some modifications after we started working! Yeah. |
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− | ==Photos== | + | == Photos == |
| + | |
| + | [[Category:Beer Church Beers]] |