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− | [[Category:Beer Church Beers]]
| + | == Overview == |
− | ==Overview== | |
| | | |
| * Style: | | * Style: |
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| * Last served: ?/?/2013 | | * Last served: ?/?/2013 |
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− | ==Brew Participants== | + | == Brew Participants == |
| | | |
− | The helpers who stuck through thick and thin: | + | The helpers: |
| + | * Eric |
| + | * Farkas |
| + | * Joseph Bella |
| + | * Ryan Pierce |
| | | |
| + | == Brewing == |
| | | |
− | | + | === Mash === |
− | ==Brewing==
| |
− | | |
− | ===Mash=== | |
| | | |
| Grain Bill: | | Grain Bill: |
− | * | + | * 1/2 pounds 40L crystal malt |
| + | * 9 pounds american 2-row malt |
| + | * 1/2 pound wheat malt |
| + | * 10 lbs of canned pumpkin (can you say challenging mash?) |
| | | |
| Mash Schedule: | | Mash Schedule: |
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| * Actual temp: 146F, started out at like 142. | | * Actual temp: 146F, started out at like 142. |
| * Start pH: ? | | * Start pH: ? |
− | * Time: 90 mins | + | * Time: 120 mins (this was probably not a good idea) |
− | * Start Mash: ?pm | + | * Start Mash: 4:25pm |
− | * End Mash: ?pm | + | * End Mash: 6:30pm |
| * End temp: ?F | | * End temp: ?F |
| * End pH: ? | | * End pH: ? |
| | | |
− | ===Sparge=== | + | === Sparge === |
| | | |
− | * 4 gal | + | * 4.5 gal |
− | * Target temp: 168F | + | * Target temp: 168F - varied between 180 and 140 |
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− | ===Boil=== | + | === Boil === |
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− | * Boil start: ?pm | + | * Boil start: 830pm |
− | * ~ gallons at start of boil | + | * 6.4 gallons at start of boil |
| + | * 15 mins in, 1oz mt hood hops |
| + | * 15 mins in 150ml molasses |
| + | * 15 mins in, put in 1 whole nutmeg, ground |
| + | * 15 mins in, put in 1oz of cinnamon sticks |
| + | * 15 mins in, put in .5 tbsp of crushed whole cloves, |
| + | * 45 mins in, .8oz mt hood hops |
| + | * 45 mins in, 1 tsp irish moss |
| * 5 gallons expected at end of boil | | * 5 gallons expected at end of boil |
| * Measured gravity ? after boil | | * Measured gravity ? after boil |
| * Boil end: ?pm | | * Boil end: ?pm |
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− | ==Fermenting== | + | == Fermenting == |
| * Primary ferment: Glass carboy, 5gal | | * Primary ferment: Glass carboy, 5gal |
− | * Pitch Wyeast American Ale (1056) ???, smack pouch | + | * Pitch Wyeast American Ale II (1272), smack pouch |
| * Ferment temp set point: 72F | | * Ferment temp set point: 72F |
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− | ==Kegging== | + | == Kegging == |
| | | |
| * Kegged on ?/?/2013 into [[Keg ?]] & put on force carb | | * Kegged on ?/?/2013 into [[Keg ?]] & put on force carb |
| * ? final gravity. | | * ? final gravity. |
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− | ==Tasting at Serving== | + | == Tasting at Serving == |
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| [ask brittany] | | [ask brittany] |
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− | ==Photos== | + | == Photos == |
| + | |
| + | [[Category:Beer Church Beers]] |