Beer 2013.02
From Pumping Station One
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
- Racked: 2/2/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
Those who stuck through thick and thin:
- Eric Stein
- Andy Pace
- Malerie Kaplan
- Tucker Tomlinson
- Brittany Zimmerman
- Ryan Pierce
Brewing
Mash
Grain Bill:
- 4.5 lb Organic Canadian 2 Row (Gambrinus)
- 3.3 lb canadian soft white wheat malt (Andrew variety) (Cargill Specialty Malt)
- 0.2 lb Weyerman CaraRed
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 10 qt water at 170F
- Target temp: 160F
- Actual temp: 155F
- Start pH: ?
- Time: 90 mins
- Start Mash: 301pm
- End Mash: 431pm
- End temp: ???
- End pH: ?
Sparge
- 5 gal
- Target temp: 168F
Boil
- ~6.5 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
- 5 gallons after boil, measured
- Measured 1.042 after boil
Fermenting
- Primary ferment: Plastic tub
- Pitch Wyeast American Ale (1056), smack pouch
- Ferment temp set point: 66F
- Shook to oxygenate
- Racked ?. Gravity: ?, ? ABV. Taste: ?
Secondary
- Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.
- 800ml water
- 1lb chopped fresh rhubarb
- 20g fresh orange zest (navel)
- boil for n minutes
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
