Beer 2013.02

Overview

• Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors
• Codename: Rhubarb Waves of Grain
• Brewmaster: Eric Stein
• Type: All-grain
• Expected Pre-Boil Gravity: 1.046
• Expected Original Gravity: 1.054
• Expected Final Gravity: 1.013
• Expected ABV: 5.3 %
• Expected IBU (using Tinseth): 23.6 IBU
• Expected Color: 6.7 SRM
• Initial Gravity: ?
• Final Gravity: ?
• ABV: ?
• Brewed: 1/20/2013 (planned)
• Kegged: ?/?/2013
• First served: ?/?/2013
• Last served: ?/?/2013

Brewing

Mash

Grain Bill:

• 4.5 lb alley kat 2-row pale
• 3.3 lb us white wheat malt
• 0.2 lb german karared
• 0.5 oz UK black malt (we might skip this, it was just for color).

Mash Schedule:

• Type: Single step in insulated mash tun, no heating
• 11 qt water at 160F
• Target temp: 150F
• Actual temp: ?
• Start pH: ?
• Time: 90 mins
• End temp: ???
• End pH: ?

Sparge

• 5 gal (less 5 cups)
• Target temp: 168F

Boil

• 5.87 gallons at start of boil
• 0.8 oz US cascade from start of boil
• 0.8 oz US cascade from 5 mins to end of boil
• 60 minute boil
• 5 gallons expected at end of boil

Fermenting

• Primary ferment: Plastic tub
• Pitch Alley Kat House Ale Yeast
• Ferment temp set point: 66F
• Oxygenate at start with oxygen wand
• Racked ?. Gravity: ?, ? ABV. Taste: ?

Secondary

• Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.

Kegging

• Kegged on ?
• Final Gravity ?

Tasting Notes

?

Source

Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html

Planning TODO

• go shopping for ingredients
• check if mash/sparge plan makes sense for the malt we're using, the recipe doesn't include that info