Difference between revisions of "Beer 2013.08"
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* 10.0 oz Biscuit Malt (23.0 SRM) | * 10.0 oz Biscuit Malt (23.0 SRM) | ||
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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. | ||
| − | Expected mashing temperature of 148, mash for 75min. | + | |
| + | 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=== | ===Sparge=== | ||
Revision as of 22:38, 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 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 ?/?/2013 into ? & put on force carb
- ? final gravity.
Tasting at Serving
?