Difference between revisions of "Beer 2013.07"
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* 10.5 qt water at 165F | * 10.5 qt water at 165F | ||
* Target temp: 152F | * Target temp: 152F | ||
− | * Actual temp: | + | * Actual temp: 151.5F |
* Start pH: ? | * Start pH: ? | ||
* Time: 70 mins | * Time: 70 mins |
Revision as of 21:10, 19 May 2013
Overview
- Style: Belgian Golden Ale with Hibiscus and honey
- Codename:
- Brewmaster: Eric Stein
- Type: All-grain
- Expected Original Gravity: ?
- Expected Final Gravity: ?
- Expected ABV: ? %
- Initial Gravity: ?
- Final Gravity: ?
- ABV: ?
- Brewed: 5/19/2013
- Racked: ?/?/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
Those who stuck through thick and thin:
Brewing
Mash
Grain Bill:
- 4 pounds belgian pilsner
- 2 pounds organic 2row
- 1 pound belgian cara 45
- 4 oz caramel 20L
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 10.5 qt water at 165F
- Target temp: 152F
- Actual temp: 151.5F
- Start pH: ?
- Time: 70 mins
- Start Mash: 4:06pm
- End Mash: ?pm
- End temp: ?F
- End pH: ?
Sparge
Started cycling the mash water in pre-sparge at ?pm
- 5.25 gal
- Target temp: 168F
Boil
- 60 minute boil
- 5 gallons expected at end of boil
- Measured ? gravity after boil
- Boil start ?pm
- ? oz of dried hibiscus flowers 16mins from end
- 30mins from end: 6oz raw sugar, 4 oz wildflower honey
- 0.25 oz czech saaz at 16 mins from end
- 0.25 oz czech saaz at 6 mins from end
- Boil end ?pm
Fermenting
- Primary ferment: Plastic tub
- Pitch Wyeast
- Ferment temp set point: 62F
- Oxygenate with stone
Extract Addition
Ginger extract at kegging. TBD.
Tasting at Rack
Kegging
- Kegged on ?/?/2013 into Keg ?
Tasting Notes
Source
Eric made this up with the help of Donna.