Difference between revisions of "Beer 2013.07"
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* Boil end 7:46pm | * Boil end 7:46pm | ||
* Measured 1.048 gravity after boil | * Measured 1.048 gravity after boil | ||
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+ | ====Taste after Boil==== | ||
+ | |||
+ | The hoppiness was quite low as expected, a nice honeyed taste with some sourness that carries an aftertaste. Of course, the ginger and chamomile isn't in there, so this isn't that representative! | ||
==Fermenting== | ==Fermenting== |
Revision as of 16:17, 20 May 2013
Overview
- Style: Belgian Golden Ale with Hibiscus and honey
- Codename: Amber Hare Golden Belgian
- 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:
- Eric S
- Donna B
- James L
- Kris Huisinga
- Matt Triano
- Essam Khairullah
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
- Boil start 6:43pm
- 40mins from end: 6oz raw sugar, 4.2 oz wildflower honey
- 3 oz of dried hibiscus flowers 30mins from end
- 0.4 oz czech saaz at 26 mins from end
- 0.4 oz czech saaz at 16 mins from end
- Boil end 7:46pm
- Measured 1.048 gravity after boil
Taste after Boil
The hoppiness was quite low as expected, a nice honeyed taste with some sourness that carries an aftertaste. Of course, the ginger and chamomile isn't in there, so this isn't that representative!
Fermenting
- Primary ferment: Plastic tub
- Pitch Wyeast 1214 belgian abbey
- Ferment temp set point: 62F after 12 hours, at 75 until then. (This was a mistake)
Extract Addition
Ginger extract at kegging. TBD. Chamomile 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. The team came up with some modifications after we started working! Yeah.