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− | [[Category:Beer Church Beers]]
| + | == Overview == |
− | ==Overview== | |
| | | |
| * Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors | | * Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors |
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| * Expected IBU (using Tinseth): 23.6 IBU | | * Expected IBU (using Tinseth): 23.6 IBU |
| * Expected Color: 6.7 SRM | | * Expected Color: 6.7 SRM |
− | * Initial Gravity: ? | + | * Initial Gravity: 1.05 |
| * Final Gravity: ? | | * Final Gravity: ? |
− | * ABV: ? | + | * ABV: 4.2% |
− | * Brewed: 1/20/2013 (planned) | + | * Brewed: 1/20/2013 |
− | * Kegged: ?/?/2013 | + | * Racked: 2/2/2013 |
− | * First served: ?/?/2013 | + | * Kegged: 2/16/2013 |
− | * Last served: ?/?/2013 | + | * First served: 2/24/2013 |
| + | * Last served: 3/3/2013 |
| + | |
| + | == Label == |
| + | {{Template:BeerLabel|brewmaster=Eric Stein|abv_percentage=~4.2|name=Rhubarb Waves of Grain|team=Brittany Z, Andy P, Malerie K, Tucker T, Ryan P |
| + | |blurb=A nice wheaty, aromatic hoppy ale - very little bitterness, sour from the rhubarb. The ginger is a hint, but a hint of orange can be tasted.}} |
| + | |
| + | == Brew Participants == |
| + | |
| + | Those who stuck through thick and thin: |
| | | |
− | ==Brewing==
| + | * Eric Stein |
| + | * Andy Pace |
| + | * Malerie Kaplan |
| + | * Brittany Zimmerman |
| + | * Ryan Pierce |
| | | |
− | ===Mash=== | + | == Brewing == |
| + | |
| + | === Mash === |
| | | |
| Grain Bill: | | Grain Bill: |
− | * 4.5 lb alley kat 2-row pale | + | * 4.5 lb Organic Canadian 2 Row (Gambrinus) |
− | * 3.3 lb us white wheat malt | + | * 3.3 lb canadian soft white wheat malt (Andrew variety) (Cargill Specialty Malt) |
− | * 0.2 lb german karared | + | * 0.2 lb Weyerman CaraRed |
− | * 0.5 oz UK black malt (we might skip this, it was just for color).
| |
| | | |
| | | |
| Mash Schedule: | | Mash Schedule: |
| * Type: Single step in insulated mash tun, no heating | | * Type: Single step in insulated mash tun, no heating |
− | * 11 qt water at 160F | + | * 10 qt water at 170F |
− | * Target temp: 150F | + | * Target temp: 160F |
− | * Actual temp: ? | + | * Actual temp: 155F |
| * Start pH: ? | | * Start pH: ? |
| * Time: 90 mins | | * Time: 90 mins |
| + | * Start Mash: 301pm |
| + | * End Mash: 431pm |
| * End temp: ??? | | * End temp: ??? |
| * End pH: ? | | * End pH: ? |
| | | |
− | ===Sparge=== | + | === Sparge === |
| | | |
− | * 5 gal (less 5 cups) | + | * 5 gal |
| * Target temp: 168F | | * Target temp: 168F |
| | | |
− | ===Boil=== | + | === Boil === |
| | | |
− | * 5.87 gallons at start of boil | + | * ~6.5 gallons at start of boil |
| * 0.8 oz US cascade from start of boil | | * 0.8 oz US cascade from start of boil |
| * 0.8 oz US cascade from 5 mins to end of boil | | * 0.8 oz US cascade from 5 mins to end of boil |
| * 60 minute boil | | * 60 minute boil |
| * 5 gallons expected at end of boil | | * 5 gallons expected at end of boil |
| + | * 5 gallons after boil, measured |
| + | * Measured 1.042 after boil |
| + | * Boil start 6:06pm |
| + | * Boil end 7:??pm |
| | | |
− | ==Fermenting== | + | == Fermenting == |
| * Primary ferment: Plastic tub | | * Primary ferment: Plastic tub |
− | * Pitch Alley Kat House Ale Yeast | + | * Pitch Wyeast American Ale (1056), smack pouch |
| * Ferment temp set point: 66F | | * Ferment temp set point: 66F |
− | * Oxygenate at start with oxygen wand | + | * Shook to oxygenate |
− | * Racked ?. Gravity: ?, ? ABV. Taste: ?
| |
| | | |
− | ==Secondary== | + | == Secondary/Racking == |
| | | |
| * Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so. | | * Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so. |
| | | |
− | ==Kegging==
| + | * 800ml water |
| + | * 1lb chopped fresh rhubarb |
| + | * 20g fresh orange zest (navel) |
| + | * 20g ground fresh ginger |
| + | * boil for 15 minutes (constant stir) |
| + | * add 800 ml water |
| + | * boil another 10 minutes (until the rhubarb entirely falls apart, and then a little longer) (constant stir) |
| + | * extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better. |
| | | |
− | * Kegged on ?
| + | The gravity at rack was 1.010. When we added the rhubarb fluid it lent a pinkish hue. Volume at rack was 5 gallons, and we each got to have a few ounces of the un-flavored warm wheat ale. Can't wait to taste it when it's flavored all the way and the secondary ferment is done. |
− | * Final Gravity ?
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| | | |
− | ==Tasting Notes== | + | === Tasting at Rack === |
| | | |
− | ?
| + | Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy. |
| + | |
| + | == Kegging == |
| + | |
| + | * Kegged on 2/16/2013 into [[Keg 3]] |
| + | |
| + | == Tasting Notes == |
| + | |
| + | At keggig we found it to have a nice wheaty, aromatic hoppy flavor - very little bitterness, but plenty of sour from the rhubarb. The ginger didn't stand out at all, but a hint of orange could be tasted. Good spring beer. |
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| == Source == | | == Source == |
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| Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html | | Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html |
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− | == Planning TODO == | + | == Photos == |
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− | * go shopping for ingredients | + | * vegetables and herbs pre-boil: http://cons.truct.org/album/beerchurch/2013-02-02_0002 |
− | * check if mash/sparge plan makes sense for the malt we're using, the recipe doesn't include that info | + | * just about ready to be kegged, in secondary (back right): http://cons.truct.org/album/beerchurch/2013-02-10_0002 |
| + | |
| + | [[Category:Beer Church Beers]] |