Difference between revisions of "Beer 2013.06"
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| − | + | == Overview == | |
| − | ==Overview== | ||
* Style: Belgian White Ale with Rose Hips | * Style: Belgian White Ale with Rose Hips | ||
| Line 20: | Line 19: | ||
* Last served: ?/?/2013 | * Last served: ?/?/2013 | ||
| − | ==Brew Participants== | + | == Brew Participants == |
Those who stuck through thick and thin: | Those who stuck through thick and thin: | ||
| Line 28: | Line 27: | ||
* ? | * ? | ||
| − | ==Brewing== | + | == Brewing == |
| − | ===Mash=== | + | === Mash === |
Grain Bill: | Grain Bill: | ||
| Line 48: | Line 47: | ||
* End pH: ? | * End pH: ? | ||
| − | ===Sparge=== | + | === Sparge === |
Started cycling the mash water in pre-sparge at 5:32pm | Started cycling the mash water in pre-sparge at 5:32pm | ||
| Line 55: | Line 54: | ||
* Target temp: 168F | * Target temp: 168F | ||
| − | ===Boil=== | + | === Boil === |
* Expected 6.0625 at start of boil | * Expected 6.0625 at start of boil | ||
| Line 67: | Line 66: | ||
* Boil end 7:15pm | * Boil end 7:15pm | ||
| − | ==Fermenting== | + | == Fermenting == |
* Primary ferment: Plastic tub | * Primary ferment: Plastic tub | ||
* Pitch Wyeast 3944 Belgian Wit yeast | * Pitch Wyeast 3944 Belgian Wit yeast | ||
| Line 73: | Line 72: | ||
* Oxygenate with stone | * Oxygenate with stone | ||
| − | ==Extract Addition== | + | == Extract Addition == |
Rose Hip extract to be made and added right after kegging, to taste. | Rose Hip extract to be made and added right after kegging, to taste. | ||
| − | ==Tasting at Rack== | + | == Tasting at Rack == |
| − | ==Kegging== | + | == Kegging == |
* Kegged on 6/3/2013 into [[Keg 5]] | * Kegged on 6/3/2013 into [[Keg 5]] | ||
| − | ==Tasting Notes== | + | == Tasting Notes == |
== Source == | == Source == | ||
| − | Brittany started this based on a recipe from the Internet. This will be linked later. Eric helped fill in the missing info in the recipe that was not in the webpage. | + | Brittany started this based on a recipe from the Internet. This will be linked later. Eric helped fill in the missing info in the recipe that was not in the webpage. Brittany came up with differences in flavorants. |
| − | ==Photos== | + | == Photos == |
| + | |||
| + | [[Category:Beer Church Beers]] | ||
Latest revision as of 14:20, 17 March 2014
Overview
- Style: Belgian White Ale with Rose Hips
- Codename:
- Brewmaster: Brittany Zimmerman
- Type: All-grain
- Expected Original Gravity: 1.045
- Expected Final Gravity: 1.011
- Expected ABV: 4.3 %
- Expected IBU (using Tinseth): 21.76 IBU
- Expected Color: 3.3 SRM
- Initial Gravity: 1.058
- Final Gravity: 1.012
- ABV: 6.04%
- Brewed: 4/28/2013
- Racked: ?/?/2013
- Kegged: 6/3/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
Those who stuck through thick and thin:
- Eric Stein
- Brittany Zimmerman
- ?
Brewing
Mash
Grain Bill:
- 4.75lb german pale wheat (weyerman, typical color 1.7-2.4)
- 6.75lb Rahr Premium Pilsner (Typical color 1.5-2.0L)
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 12.5 qt water at 170F
- Target temp: 152F
- Actual temp: 152F
- Start pH: ?
- Time: 100 mins
- Start Mash: 3:57pm
- End Mash: 5:38pm
- End temp: ?F
- End pH: ?
Sparge
Started cycling the mash water in pre-sparge at 5:32pm
- 5.25 gal
- Target temp: 168F
Boil
- Expected 6.0625 at start of boil
- 60 minute boil
- 5 gallons expected at end of boil
- Measured ? gravity after boil
- Boil start 6:15pm
- 0.98 oz Hallertau Pellets at start of boil
- 6:55pm 1.00 oz of fresh grated grapefruit peel 20 minutes before end of boil (2/3 red grapefruit, 1/3 white grapefruit)
- 7:14pm 0.64 oz Saaz: .32 at start .32 at 1 minute before end of boil
- Boil end 7:15pm
Fermenting
- Primary ferment: Plastic tub
- Pitch Wyeast 3944 Belgian Wit yeast
- Ferment temp set point: 62F
- Oxygenate with stone
Extract Addition
Rose Hip extract to be made and added right after kegging, to taste.
Tasting at Rack
Kegging
- Kegged on 6/3/2013 into Keg 5
Tasting Notes
Source
Brittany started this based on a recipe from the Internet. This will be linked later. Eric helped fill in the missing info in the recipe that was not in the webpage. Brittany came up with differences in flavorants.