Beer 2013.08
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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)
Mash In Add 14.22 qt of water at 159.1 F 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.
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
?