Difference between revisions of "Beer 2013.03"
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| − | + | == Overview == | |
| − | ==Overview== | ||
| − | * Style: Barley Wine | + | * Style: Weak Barley Wine |
| − | * Codename: | + | * Codename: Barely Barley Ale |
| + | * Tagline: "If you told me this was a porter I'd believe you." | ||
* Brewmaster: Eric Stein | * Brewmaster: Eric Stein | ||
* Type: Partial-grain | * Type: Partial-grain | ||
* Expected Initial Gravity: 1.103 | * Expected Initial Gravity: 1.103 | ||
| − | * | + | * Measured Final Gravity: 1.016 smaller bucket, 1.015 on the larger bucket |
| − | * ABV: | + | * ABV: 6.83% |
* Brewed: 2/10/2013 | * Brewed: 2/10/2013 | ||
* Kegged: ? | * Kegged: ? | ||
| − | * First served: | + | * First served: 3/19/2013 on Tap 1 |
* Last served: ?/?/2013 | * Last served: ?/?/2013 | ||
| − | ==Brewing== | + | Originally based on Stone Old Guardian Barley Wine. Tweaked because we don't have a big enough mash tun to make a 5 gallon batch out of 23 pounds of grain. Yipes. |
| + | |||
| + | == Label == | ||
| + | {{Template:BeerLabel|brewmaster=Eric Stein|abv_percentage=~6.8|name=Barely Barley Ale|team=Eric S., Tucker T., Charlie|blurb=A little nutty and brown, but also reminds of a stout in a way; a little porterish. Not very hoppy.}} | ||
| + | |||
| + | == Brewing == | ||
| − | ===Mash=== | + | === Mash === |
Grain Bill: | Grain Bill: | ||
* 8.6 lbs Organic 2 row pale malt | * 8.6 lbs Organic 2 row pale malt | ||
* 14.4 oz UK Crystal 60L (Pauls Medium Crystal Malt) | * 14.4 oz UK Crystal 60L (Pauls Medium Crystal Malt) | ||
| − | |||
* 3.3 lb Muntons light malt extract | * 3.3 lb Muntons light malt extract | ||
* 3.3 lb Muntons amber malt extract | * 3.3 lb Muntons amber malt extract | ||
| Line 28: | Line 32: | ||
Mash Schedule: | Mash Schedule: | ||
* Type: Single step in insulated mash tun, no heating | * Type: Single step in insulated mash tun, no heating | ||
| − | * | + | * 17.75 qt water at 161F |
* expect absorbtion of 4.56 qts, so out of mash pre-sparge we expect 15.44 of wort. | * expect absorbtion of 4.56 qts, so out of mash pre-sparge we expect 15.44 of wort. | ||
* Target temp: 148F | * Target temp: 148F | ||
| Line 37: | Line 41: | ||
* End pH: Did not measure | * End pH: Did not measure | ||
* Started: 3:40 PM | * Started: 3:40 PM | ||
| − | * End: 5: | + | * End: 5:16 PM |
| − | ===Sparge=== | + | === Sparge === |
* 14.625 qts sparge water | * 14.625 qts sparge water | ||
* Target temp: 168F | * Target temp: 168F | ||
| + | * We accidentally put 3/4 of a teaspoon of 88% lactic acid solution in the sparge water. Don't ask. | ||
| − | ===Boil=== | + | === Boil === |
| − | * Start: ~ | + | * Start: ~8.5gals? Not sure. |
* 105 mins. Start with 1.7oz of nugget pellet hops at flame start. | * 105 mins. Start with 1.7oz of nugget pellet hops at flame start. | ||
* after the boil is over, add 2 oz of czech saaz pellets in a bag, while the wort chiller runs. Yes that's wacky. | * after the boil is over, add 2 oz of czech saaz pellets in a bag, while the wort chiller runs. Yes that's wacky. | ||
| − | * Yield: | + | * Boil Yield: ~6 gal |
* Boil start: 6:02pm | * Boil start: 6:02pm | ||
| − | * | + | * Whirlfloc: 7:24pm |
* Boil done: 7:47pm (target) | * Boil done: 7:47pm (target) | ||
| − | ==Fermenting== | + | While chilling, fill up the 10 gallon brew kettle to the top with more hot water. Chill down to 88F. |
| − | * Primary ferment: Plastic | + | |
| + | == Fermenting == | ||
| + | * Starting gravity: 1.071 | ||
| + | * Primary ferment: Plastic tubs: 5 gallons in one, 4 gallons in the other. | ||
* Pitched Wyeast 1098 (British Ale) | * Pitched Wyeast 1098 (British Ale) | ||
* Ferment temp set point: 60F | * Ferment temp set point: 60F | ||
| − | * | + | * Checked with wine thief in larger bucket 3/3/2013: grav 1.019. |
| + | |||
| + | === Flavor @ Wine Thief === | ||
| + | |||
| + | Tucker and Eric tested this out with their mouths. It's a little nutty and brown, but also reminds of a stout in a way; a little porterish. Not very hoppy - our dilution lowered the hops. | ||
| + | |||
| + | == Racking == | ||
| − | == | + | == Kegging == |
| − | + | * Kegged into [[Keg 5]] on 3/17 - the 4 gallon bucket. The other bucket remains. Tasted good at keg, but warm & flat so not a true tasting. Kegged by Sacha De'Angeli and Eric Stein. THIS KEG IS GONE. | |
| + | * Kegged into [[Keg 4]] on 3/26 - the 5 gallon bucket. Kegged by Tucker Tomlinson, James Longfield, and Eric Stein. Didn't put on force carb until 4/1. Oops. | ||
| − | + | == Tasting Notes == | |
| − | |||
| − | + | [[Category:Beer Church Beers]] | |
Latest revision as of 03:50, 23 July 2014
Overview
- Style: Weak Barley Wine
- Codename: Barely Barley Ale
- Tagline: "If you told me this was a porter I'd believe you."
- Brewmaster: Eric Stein
- Type: Partial-grain
- Expected Initial Gravity: 1.103
- Measured Final Gravity: 1.016 smaller bucket, 1.015 on the larger bucket
- ABV: 6.83%
- Brewed: 2/10/2013
- Kegged: ?
- First served: 3/19/2013 on Tap 1
- Last served: ?/?/2013
Originally based on Stone Old Guardian Barley Wine. Tweaked because we don't have a big enough mash tun to make a 5 gallon batch out of 23 pounds of grain. Yipes.
Label
Brewing
Mash
Grain Bill:
- 8.6 lbs Organic 2 row pale malt
- 14.4 oz UK Crystal 60L (Pauls Medium Crystal Malt)
- 3.3 lb Muntons light malt extract
- 3.3 lb Muntons amber malt extract
- 3.3 lb Muntons dark malt extract
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 17.75 qt water at 161F
- expect absorbtion of 4.56 qts, so out of mash pre-sparge we expect 15.44 of wort.
- Target temp: 148F
- Actual temp: 152F
- Start pH: Did not measure
- Time: 90 mins
- End temp: ?
- End pH: Did not measure
- Started: 3:40 PM
- End: 5:16 PM
Sparge
- 14.625 qts sparge water
- Target temp: 168F
- We accidentally put 3/4 of a teaspoon of 88% lactic acid solution in the sparge water. Don't ask.
Boil
- Start: ~8.5gals? Not sure.
- 105 mins. Start with 1.7oz of nugget pellet hops at flame start.
- after the boil is over, add 2 oz of czech saaz pellets in a bag, while the wort chiller runs. Yes that's wacky.
- Boil Yield: ~6 gal
- Boil start: 6:02pm
- Whirlfloc: 7:24pm
- Boil done: 7:47pm (target)
While chilling, fill up the 10 gallon brew kettle to the top with more hot water. Chill down to 88F.
Fermenting
- Starting gravity: 1.071
- Primary ferment: Plastic tubs: 5 gallons in one, 4 gallons in the other.
- Pitched Wyeast 1098 (British Ale)
- Ferment temp set point: 60F
- Checked with wine thief in larger bucket 3/3/2013: grav 1.019.
Flavor @ Wine Thief
Tucker and Eric tested this out with their mouths. It's a little nutty and brown, but also reminds of a stout in a way; a little porterish. Not very hoppy - our dilution lowered the hops.
Racking
Kegging
- Kegged into Keg 5 on 3/17 - the 4 gallon bucket. The other bucket remains. Tasted good at keg, but warm & flat so not a true tasting. Kegged by Sacha De'Angeli and Eric Stein. THIS KEG IS GONE.
- Kegged into Keg 4 on 3/26 - the 5 gallon bucket. Kegged by Tucker Tomlinson, James Longfield, and Eric Stein. Didn't put on force carb until 4/1. Oops.