Difference between revisions of "Beer 2013.08"

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Revision as of 21:02, 30 June 2013

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: ?
Final Gravity: ?
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 ?
Steve Farkas ?
Eric Veggeberg ?
Matt Triano ?
Christa Dahman ?

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) US (2.0 SRM) Grain 12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.0 oz Biscuit Malt (23.0 SRM) Grain

Mash In Add 14.22 qt of water at 159.1 F 148.0 F 75 min

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 ?/?/2013 into ? & put on force carb
? final gravity.

Tasting at Serving

?

Photos

@@ Line 78: / Line 78: @@
 ==Kegging==
-* Kegged on 3/26/2013 into [[Keg 3]] & put on force carb
+* Kegged on ?/?/2013 into ? & put on force carb
-* 1.013 final gravity.
+* ? final gravity.
-==Flavorant Additions==
-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.
-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.
 ==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==