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== Overview ==
==Overview==
* Style: Honey Ale
* Style: Honey Ale
* Expected IBU: 30-35
* Expected IBU: 30-35
* Expected Color: 7.4 SRM
* Expected Color: 7.4 SRM
* Initial Gravity: ?
* Initial Gravity: 1.088
* Final Gravity: ?
* Final Gravity: 1.017
* ABV: ?
* ABV: ?
* Brewed: 6/30/2013
* Brewed: 6/30/2013
* Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html
* Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html
==Brew Participants==
== Brew Participants ==
The helpers who stuck through thick and thin:
The helpers who stuck through thick and thin:
* Eric Stein ?
* Eric Stein (Had to Leave early cuz his best friend misses him)
* Steve Farkas ?
* Steve Farkas
* Eric Veggeberg ?
* Eric Veggeberg
* Matt Triano ?
* Matt Triano
* Christa Dahman ?
* Christa Dahman
* Brittany Zimmerman (Arrived while @ B&G)
==Brewing==
== Brewing ==
Grain Bill:
Grain Bill:
===Mash===
=== Mash ===
* 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM)
* 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM)
* 10.0 oz Biscuit Malt (23.0 SRM)
* 10.0 oz Biscuit Malt (23.0 SRM)
Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash.
Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash.
===Sparge===
Plan was:
* Mash In Add 14.22 qt of water at 159.1 F
* Expected mashing temperature of 148, mash for 75min.
What happened:
* 13.5 qt of water at 160F, it got to 142F mash temp
* 13 minutes later we have hot water to add to fix the temp, add about a liter and get up to 147F.
* Still a 75 minute mash.
=== Sparge ===
Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water
Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water
===Boil===
=== Boil ===
* Boil end: ?
* Boil end: ?
==Fermenting==
== Fermenting ==
* Primary ferment: Glass carboy, 5gal
* Primary ferment: Glass carboy, 5gal
* Oxygenated with stone
* Oxygenated with stone
Rack to a secondary fermenter after five days and ferment for 14 more days.
Rack to a secondary fermenter after five days and ferment for 14 more days.
==Kegging==
== Kegging ==
* Kegged on ?/?/2013 into ? & put on force carb
* Kegged on 9/24/2013 into [[Keg 1]] & put on force carb
* ? final gravity.
* 1.017 final gravity.
==Tasting at Serving==
== Tasting at Serving ==
?
?
==Photos==
== Photos ==
[[Category:Beer Church Beers]]
