Difference between revisions of "Beer 2013.08"

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Latest revision as of 14:21, 17 March 2014

Overview

Style: Honey Ale
Codename: Ale to the Chief
Brewmaster: Steve Farkas
Type: All-grain
Expected Pre-Boil Gravity: ???
Expected Original Gravity: 1.064
Expected Final Gravity: 1.008
Expected ABV: 7.4%
Expected IBU: 30-35
Expected Color: 7.4 SRM
Initial Gravity: 1.088
Final Gravity: 1.017
ABV: ?
Brewed: 6/30/2013
Racked: ?/?/2013
Kegged: ?/?/2013
First served: ?/?/2013
Last served: ?/?/2013
Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html

Brew Participants

The helpers who stuck through thick and thin:

Eric Stein (Had to Leave early cuz his best friend misses him)
Steve Farkas
Eric Veggeberg
Matt Triano
Christa Dahman
Brittany Zimmerman (Arrived while @ B&G)

Brewing

Grain Bill: 2.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 4 -

1 lbs 4.0 oz Honey (1.0 SRM) Sugar

Mash

10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM)
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
10.0 oz Biscuit Malt (23.0 SRM)

Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash.

Plan was:

Mash In Add 14.22 qt of water at 159.1 F
Expected mashing temperature of 148, mash for 75min.

What happened:

13.5 qt of water at 160F, it got to 142F mash temp
13 minutes later we have hot water to add to fix the temp, add about a liter and get up to 147F.
Still a 75 minute mash.

Sparge

Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water

Boil

Boil start: ??
? gallons at start of boil
1.75 oz Goldings, East Kent [5.00 %] - Boil 45.0 min
45 mins from end, add 2 tsp of gypsum
honey 5min before end
1.75 oz Fuggles [4.50 %] - Boil 1.0 min
90 minute boil
5.5 gallons expected at end of boil
Measured gravity ? after boil
Boil end: ?

Fermenting

Primary ferment: Glass carboy, 5gal
Oxygenated with stone
1.1 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast

Ferment at 68-72° for about seven days. Rack to a secondary fermenter after five days and ferment for 14 more days.

Kegging

Kegged on 9/24/2013 into Keg 1 & put on force carb
1.017 final gravity.

Tasting at Serving

?

Photos

@@ Line 1: / Line 1: @@
-[[Category:Beer Church Beers]]
+== Overview ==
-==Overview==
 * Style: Honey Ale
-* Codename: ???
+* Codename: Ale to the Chief
 * Brewmaster: Steve Farkas
 * Type: All-grain
@@ Line 12: / Line 11: @@
 * Expected IBU: 30-35
 * Expected Color: 7.4 SRM
-* Initial Gravity: ?
+* Initial Gravity: 1.088
-* Final Gravity: ?
+* Final Gravity: 1.017
 * ABV: ?
 * Brewed: 6/30/2013
@@ Line 20: / Line 19: @@
 * First served: ?/?/2013
 * Last served: ?/?/2013
+* Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html
-==Brew Participants==
+== Brew Participants ==
 The helpers who stuck through thick and thin:
-* Eric Stein ?
+* Eric Stein (Had to Leave early cuz his best friend misses him)
-* Steve Farkas ?
+* Steve Farkas
-* Eric Veggeberg ?
+* Eric Veggeberg
-* Matt Triano ?
+* Matt Triano
-* Christa Dahman ?
+* Christa Dahman
+* Brittany Zimmerman (Arrived while @ B&G)
-==Brewing==
+== Brewing ==
 Grain Bill:
@@ Line 40: / Line 41: @@
-===Mash===
+=== Mash ===
-lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain
+* 10 lbs	Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM)
-.0 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain
+* 12.0 oz	Caramel/Crystal Malt - 40L (40.0 SRM)
-.0 oz	Biscuit Malt (23.0 SRM)	Grain
+* 10.0 oz	Biscuit Malt (23.0 SRM)
-Mash In	Add 14.22 qt of water at 159.1 F	148.0 F	75 min
+Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash.
+Plan was:
+* Mash In	Add 14.22 qt of water at 159.1 F
+* Expected mashing temperature of 148, mash for 75min.
-===Sparge===
+What happened:
+* 13.5 qt of water at 160F, it got to 142F mash temp
+* 13 minutes later we have hot water to add to fix the temp, add about a liter and get up to 147F.
+* Still a 75 minute mash.
+=== Sparge ===
 Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water
-===Boil===
+=== Boil ===
@@ Line 67: / Line 76: @@
 * Boil end: ?
-==Fermenting==
+== Fermenting ==
 * Primary ferment: Glass carboy, 5gal
 * Oxygenated with stone
@@ Line 75: / Line 84: @@
 Rack to a secondary fermenter after five days and ferment for 14 more days.
-==Kegging==
+== Kegging ==
-* Kegged on 3/26/2013 into [[Keg 3]] & put on force carb
+* Kegged on 9/24/2013 into [[Keg 1]] & put on force carb
-* 1.013 final gravity.
+* 1.017 final gravity.
-==Flavorant Additions==
+== Tasting at Serving ==
-We used a 250ml soxhlet extractor with ~200ml of vodka per run.  We filled the whole body with raspberries for the raspberry extract. We only put in about 125ml by volume of green whole cardamom pods for the cardamom extract, of which we used about ~2/3. We ran the cardamom around 8 cycles, the raspberry around the same.  It was somewhat slapshot as far as process for extraction was concerned.  It came down to a slight hint of raspberry in the beer, with a fairly strong note of cardamom. So, if you are trying to replicate this do it to taste.
+?
-Extraction video: http://www.youtube.com/watch?v=F4DLWawtiCs
-Flavorants were created & added to the beer on.
+== Photos ==
-The ABV of the beer was probably affected by the extract addition, but we're not sure by how much yet - need some hydrometry and math.
+[[Category:Beer Church Beers]]
-==Tasting at Serving==
-There's a wheat beer texture and hop profile, with a darkness that's partially caramel flavored, a little chocolate, and some coffee hints. The first thing you'll notice is the floral and fruity smell of the raspberries and cardamom, which goes to just cardamom once it hits the palate, that fades after a second and you can taste the dark flavors and the hops & wheat. The aftertaste is chocolatey.
-== Source ==
-Based on [[Beer 2013.02]], changed some malts and hops, added chocolate and extract, removed secondary vegetable inputs.
-==Photos==