Difference between revisions of "Beer 2015.06"
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* Based on: http://www.homebrewtalk.com/showthread.php?t=218147 | * Based on: http://www.homebrewtalk.com/showthread.php?t=218147 | ||
* Type: All-grain | * Type: All-grain | ||
− | * Initial Gravity: | + | * Initial Gravity: 1.068 |
− | * Final Gravity: | + | * Final Gravity: 1.010 |
− | * ABV: | + | * ABV: 7.61% |
* Brewed: 2015-12-06 | * Brewed: 2015-12-06 | ||
− | + | * Kegged: 2015-12-29 | |
− | * Kegged: | + | * First served: 2015-01-05 |
− | * First served: | ||
* Last served: ????-??-?? | * Last served: ????-??-?? | ||
Line 18: | Line 17: | ||
Those who stuck through thick and thin: | Those who stuck through thick and thin: | ||
− | * Kyle Bieneman | + | * Kyle Bieneman (actually had to leave before we were done because baby, but he's the brewmaster so...) |
* Justin Conroy | * Justin Conroy | ||
* Dan Baltudis | * Dan Baltudis | ||
+ | * Daniel Ronald Baltudis | ||
* Eugene Liokumovich | * Eugene Liokumovich | ||
* Ron Olson | * Ron Olson | ||
− | |||
* Corinna Anni Roaque | * Corinna Anni Roaque | ||
+ | * Joseph Bella (got here late) | ||
== Brewing == | == Brewing == | ||
Line 31: | Line 31: | ||
Grain Bill: | Grain Bill: | ||
− | * | + | * 10lbs Pale Malt by Paul's Malt (UK). 2.5-3.5L |
+ | * 1lb Caramelt Malt by Cargill Specialty Malt (USA). 35-45L | ||
+ | * 1lb Wheat Malt by Briess Malting Company (USA). 2-2.3L | ||
+ | * 0.25lb Special Roast by Briess Malting Company (USA). 50L | ||
+ | * 0.08lb Roasted Barley by Briess Malting Company (USA). 300L | ||
Mash Schedule: | Mash Schedule: | ||
Line 37: | Line 41: | ||
* Equipment 10 gal igloo cooler | * Equipment 10 gal igloo cooler | ||
* Volume: 5ish gallons | * Volume: 5ish gallons | ||
− | * Mash water input: | + | * Mash water input: 4 gal (16 quarts) |
− | * Start temp: Mash was | + | * Start temp: Mash was 170F. Mash temp was 160F at start of mash. |
− | |||
* Time: 60 min | * Time: 60 min | ||
− | * End temp: | + | * End temp: 156F |
=== Sparge === | === Sparge === | ||
* 180F water | * 180F water | ||
− | * | + | * 5 gallons (20 quarts) |
− | |||
=== Boil === | === Boil === | ||
− | * Start volume: ~ | + | * Start volume: ~6 gal |
− | * Boil time: 25 | + | * Boil time: 60 min |
− | * End volume: ~ 5 gal | + | * 1oz Hallerhauer hops (10 min) |
− | * | + | * 2 Cinnamon Sticks (30 min) |
+ | * 1oz Ginger Root (30 min) | ||
+ | * 1oz Cascade hops (60 min) | ||
+ | * 1.25 lb Honey (Flame out) | ||
+ | * End volume: ~ 4 gal. Added 1 gal of distilled water to get to 5 gal. | ||
+ | * Initial Gravity (with distilled water): 1.068 | ||
== Fermenting == | == Fermenting == | ||
− | * Primary ferment: | + | * Primary ferment: 6 gallon glass carboy |
− | * Yeast | + | * Yeast: Wyeast 1028 London Ale |
== Kegging == | == Kegging == | ||
[[Category:Beer Church Beers]] | [[Category:Beer Church Beers]] |
Latest revision as of 06:08, 7 January 2016
Overview
- Style: Christmas
- Codename: Christmas Truce
- Brewmaster: Kyle Bieneman
- Based on: http://www.homebrewtalk.com/showthread.php?t=218147
- Type: All-grain
- Initial Gravity: 1.068
- Final Gravity: 1.010
- ABV: 7.61%
- Brewed: 2015-12-06
- Kegged: 2015-12-29
- First served: 2015-01-05
- Last served: ????-??-??
Brew Participants
Those who stuck through thick and thin:
- Kyle Bieneman (actually had to leave before we were done because baby, but he's the brewmaster so...)
- Justin Conroy
- Dan Baltudis
- Daniel Ronald Baltudis
- Eugene Liokumovich
- Ron Olson
- Corinna Anni Roaque
- Joseph Bella (got here late)
Brewing
Mash
Grain Bill:
- 10lbs Pale Malt by Paul's Malt (UK). 2.5-3.5L
- 1lb Caramelt Malt by Cargill Specialty Malt (USA). 35-45L
- 1lb Wheat Malt by Briess Malting Company (USA). 2-2.3L
- 0.25lb Special Roast by Briess Malting Company (USA). 50L
- 0.08lb Roasted Barley by Briess Malting Company (USA). 300L
Mash Schedule:
- Type: Single step
- Equipment 10 gal igloo cooler
- Volume: 5ish gallons
- Mash water input: 4 gal (16 quarts)
- Start temp: Mash was 170F. Mash temp was 160F at start of mash.
- Time: 60 min
- End temp: 156F
Sparge
- 180F water
- 5 gallons (20 quarts)
Boil
- Start volume: ~6 gal
- Boil time: 60 min
- 1oz Hallerhauer hops (10 min)
- 2 Cinnamon Sticks (30 min)
- 1oz Ginger Root (30 min)
- 1oz Cascade hops (60 min)
- 1.25 lb Honey (Flame out)
- End volume: ~ 4 gal. Added 1 gal of distilled water to get to 5 gal.
- Initial Gravity (with distilled water): 1.068
Fermenting
- Primary ferment: 6 gallon glass carboy
- Yeast: Wyeast 1028 London Ale