Difference between revisions of "Beer 2013.10"
Jump to navigation
Jump to search
(→Mash) |
m (Robot: Cosmetic changes) |
||
| Line 1: | Line 1: | ||
| − | + | == Overview == | |
| − | ==Overview== | ||
* Style: | * Style: | ||
| Line 15: | Line 14: | ||
* Last served: ?/?/2013 | * Last served: ?/?/2013 | ||
| − | ==Brew Participants== | + | == Brew Participants == |
The helpers: | The helpers: | ||
| Line 23: | Line 22: | ||
* Ryan Pierce | * Ryan Pierce | ||
| − | ==Brewing== | + | == Brewing == |
| − | ===Mash=== | + | === Mash === |
Grain Bill: | Grain Bill: | ||
| Line 45: | Line 44: | ||
* End pH: ? | * End pH: ? | ||
| − | ===Sparge=== | + | === Sparge === |
* 4.5 gal | * 4.5 gal | ||
* Target temp: 168F - varied between 180 and 140 | * Target temp: 168F - varied between 180 and 140 | ||
| − | ===Boil=== | + | === Boil === |
* Boil start: 830pm | * Boil start: 830pm | ||
| Line 65: | Line 64: | ||
* Boil end: ?pm | * Boil end: ?pm | ||
| − | ==Fermenting== | + | == Fermenting == |
* Primary ferment: Glass carboy, 5gal | * Primary ferment: Glass carboy, 5gal | ||
* Pitch Wyeast American Ale II (1272), smack pouch | * Pitch Wyeast American Ale II (1272), smack pouch | ||
* Ferment temp set point: 72F | * Ferment temp set point: 72F | ||
| − | ==Kegging== | + | == Kegging == |
* Kegged on ?/?/2013 into [[Keg ?]] & put on force carb | * Kegged on ?/?/2013 into [[Keg ?]] & put on force carb | ||
* ? final gravity. | * ? final gravity. | ||
| − | ==Tasting at Serving== | + | == Tasting at Serving == |
| Line 82: | Line 81: | ||
[ask brittany] | [ask brittany] | ||
| − | ==Photos== | + | == Photos == |
| + | |||
| + | [[Category:Beer Church Beers]] | ||
Latest revision as of 14:21, 17 March 2014
Overview
- Style:
- Codename:
- Brewmaster: Brittany Zimmerman
- Type: All-grain
- Initial Gravity: ??
- Final Gravity: ?
- ABV: ?
- Brewed: 9/22/2013
- Racked: ?/?/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
The helpers:
- Eric
- Farkas
- Joseph Bella
- Ryan Pierce
Brewing
Mash
Grain Bill:
- 1/2 pounds 40L crystal malt
- 9 pounds american 2-row malt
- 1/2 pound wheat malt
- 10 lbs of canned pumpkin (can you say challenging mash?)
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 13 qt water at 162F
- Target temp: 152F
- Actual temp: 146F, started out at like 142.
- Start pH: ?
- Time: 120 mins (this was probably not a good idea)
- Start Mash: 4:25pm
- End Mash: 6:30pm
- End temp: ?F
- End pH: ?
Sparge
- 4.5 gal
- Target temp: 168F - varied between 180 and 140
Boil
- Boil start: 830pm
- 6.4 gallons at start of boil
- 15 mins in, 1oz mt hood hops
- 15 mins in 150ml molasses
- 15 mins in, put in 1 whole nutmeg, ground
- 15 mins in, put in 1oz of cinnamon sticks
- 15 mins in, put in .5 tbsp of crushed whole cloves,
- 45 mins in, .8oz mt hood hops
- 45 mins in, 1 tsp irish moss
- 5 gallons expected at end of boil
- Measured gravity ? after boil
- Boil end: ?pm
Fermenting
- Primary ferment: Glass carboy, 5gal
- Pitch Wyeast American Ale II (1272), smack pouch
- Ferment temp set point: 72F
Kegging
- Kegged on ?/?/2013 into Keg ? & put on force carb
- ? final gravity.
Tasting at Serving
Source
[ask brittany]