Difference between revisions of "Beer 2013.08"
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| − | + | == Overview == | |
| − | ==Overview== | ||
* Style: Honey Ale | * Style: Honey Ale | ||
| Line 12: | Line 11: | ||
* Expected IBU: 30-35 | * Expected IBU: 30-35 | ||
* Expected Color: 7.4 SRM | * Expected Color: 7.4 SRM | ||
| − | * Initial Gravity: | + | * Initial Gravity: 1.088 |
| − | * Final Gravity: | + | * Final Gravity: 1.017 |
* ABV: ? | * ABV: ? | ||
* Brewed: 6/30/2013 | * Brewed: 6/30/2013 | ||
| Line 22: | Line 21: | ||
* Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html | * 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: | 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: | Grain Bill: | ||
| Line 41: | Line 41: | ||
| − | ===Mash=== | + | === Mash === |
* 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM) | * 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM) | ||
| Line 47: | Line 47: | ||
* 10.0 oz Biscuit Malt (23.0 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. | Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash. | ||
| − | |||
| − | ===Sparge=== | + | 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 | Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water | ||
| − | ===Boil=== | + | === Boil === |
| Line 69: | Line 76: | ||
* Boil end: ? | * Boil end: ? | ||
| − | ==Fermenting== | + | == Fermenting == |
* Primary ferment: Glass carboy, 5gal | * Primary ferment: Glass carboy, 5gal | ||
* Oxygenated with stone | * Oxygenated with stone | ||
| Line 77: | Line 84: | ||
Rack to a secondary fermenter after five days and ferment for 14 more days. | Rack to a secondary fermenter after five days and ferment for 14 more days. | ||
| − | ==Kegging== | + | == Kegging == |
| − | * Kegged on | + | * Kegged on 9/24/2013 into [[Keg 1]] & put on force carb |
| − | * | + | * 1.017 final gravity. |
| − | ==Tasting at Serving== | + | == Tasting at Serving == |
? | ? | ||
| − | ==Photos== | + | == Photos == |
| + | |||
| + | [[Category:Beer Church Beers]] | ||
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
?