Difference between revisions of "Beer 2013.09"
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Line 6: | Line 6: | ||
* Type: All-grain | * Type: All-grain | ||
* Initial Gravity: 1.052 | * Initial Gravity: 1.052 | ||
− | * Final Gravity: 1. | + | * Final Gravity: 1.015 |
* ABV: 4% | * ABV: 4% | ||
* Brewed: 7/28/2013 | * Brewed: 7/28/2013 |
Revision as of 20:16, 24 August 2014
Overview
- Style: American Wheat Ale with Chocolate Malt, Cocoa, Cacao Nibs, Cherry
- Codename: Beery Garcia
- Brewmaster: Eric Stein
- Type: All-grain
- Initial Gravity: 1.052
- Final Gravity: 1.015
- ABV: 4%
- Brewed: 7/28/2013
- Racked: ?/?/2013
- Kegged: 8/?/2013
- First served: 7/18/2014
- Last served: ?/?/2014
Brew Participants
The helpers who stuck through thick and thin:
- Eric Stein
- Joseph Bella
Brewing
Mash
Grain Bill:
- 4.5 lb Organic Canadian 2 Row (Gambrinus)
- 2.5 lb Wheat malt - "imparts a creamy, sweet, malty wheat flavor. Use for 5% head retention in any style. Use for Weizenbier and Weiss beer. Typical color 2-2.3L." Breiss Malting Company.
- 1.0 lb UK Chocolate Malt
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 13 qt water at 170F
- Target temp: 160F
- Actual temp: 157F
- Start pH: ?
- Time: 90 mins
- Start Mash: 3:15pm
- End Mash: 4:46pm
- End temp: ?F
- End pH: ?
Sparge
- 4 gal
- Target temp: 168F
Boil
- Boil start: 5:30pm
- ~7.5 gallons at start of boil
- 0.4 oz US cascade from start of boil
- 70 grams cocoa powder at 5 mins to start of boil
- 4 oz cacao nibs 30 mins from end of boil
- 0.6 oz US cascade from 5 mins to end of boil
- 60 minute boil
- 5 gallons expected at end of boil
- Measured gravity 1.052 after boil
- Boil end: 7:06pm
Fermenting
- Primary ferment: Glass carboy, 5gal
- Oxygenated with stone
- Pitch Wyeast American Ale (1056), smack pouch
- Ferment temp set point: 66F
Kegging
- Kegged on 9/22/2013 into Keg 3 & put on force carb
- ? final gravity: 1.012
Tasting at Serving
Source
Based on Beer 2013.05, removed some flavors, added cherry.