Difference between revisions of "Beer 2013.11"
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| − | == Details == | + | == Details == |
| − | * | + | * Codename: Krampus' Gingerbread Reaper |
| + | * Original Gravity: 1.040 | ||
* Final Gravity: 1.008 | * Final Gravity: 1.008 | ||
* IBUs: 19.4 | * IBUs: 19.4 | ||
* SRM: 19 | * SRM: 19 | ||
* ABV: 4.3% | * ABV: 4.3% | ||
| − | * Primary Fermentation: Nine days at | + | * Primary Fermentation: Nine days at 70 °F (21 °C) |
| + | * Brew day: 12/8/2013 | ||
| + | |||
| + | == Brew Participants == | ||
| + | |||
| + | The helpers who stuck through thick and thin: | ||
| + | |||
| + | * Eric Stein | ||
| + | * Joseph Bella | ||
| + | * Justin Conroy | ||
== Mash == | == Mash == | ||
| − | * 5.83lbs (1.59 kg) | + | * 5.83lbs (1.59 kg) TF & S Maris Otter pale malt |
* 1.25lb (340 g) Crisp brown malt | * 1.25lb (340 g) Crisp brown malt | ||
| − | * 0.416lb (113g) | + | * 0.416lb (113g) TF & S pale chocolate malt |
* 0.416lb (113g) Simpsons Golden Naked Oats | * 0.416lb (113g) Simpsons Golden Naked Oats | ||
| − | * 0.416lb (113g) | + | * 0.416lb (113g) Cara 45 - Dingemans |
| − | * 0.416lb (113g) flaked barkley | + | * 0.416lb (113g) flaked barkley - OIO Gilbertson & Page |
* 23.3 g East Kent Goldings pellets, 5.8% a.a. (60 min) | * 23.3 g East Kent Goldings pellets, 5.8% a.a. (60 min) | ||
* 1.66 tsp Irish moss | * 1.66 tsp Irish moss | ||
| − | |||
| − | + | Mash Schedule: | |
| + | * Type: Single step in insulated mash tun, no heating | ||
| + | * 10.75 qt water at 168F | ||
| + | * Target temp: 150F | ||
| + | * Actual temp: 152F | ||
| + | * Time: 70 mins | ||
| + | * Start Mash: 15:21 | ||
| + | * End Mash: 16:21 | ||
| + | * End temp: 152F | ||
| + | |||
| + | Mash for 60 minutes. | ||
| + | === Sparge === | ||
| + | |||
| + | * 5.25 gal | ||
| + | * Target temp: 168F | ||
| + | * Actual temp: 176F | ||
| + | |||
| + | === Boil === | ||
| + | |||
| + | * 60 minute boil | ||
| + | * 5 gallons expected at end of boil | ||
| + | * Boil start ??pm | ||
| + | * 50 mins from end, spices | ||
* 4 g cinnamon | * 4 g cinnamon | ||
* 2 g ground ginger | * 2 g ground ginger | ||
* 1 g allspice | * 1 g allspice | ||
* 1 g cloves | * 1 g cloves | ||
| + | * 40mins from end: 6oz molasses | ||
| + | * 23.3 g of goldings 20m before end of boil | ||
| + | * Boil end ??pm | ||
| + | * Measured 1.045 gravity after boil | ||
| + | |||
| + | ==== Taste after Boil ==== | ||
| + | |||
| + | A mite hoppier than we'd have thought. Tastes gingerbready. Maybe more ginger next time? | ||
| + | |||
| + | == Fermentation == | ||
| + | |||
| + | At shop temperature. Around 66F. Seems to be fermenting in a lively manner on 12/10. | ||
Latest revision as of 14:21, 17 March 2014
maybe add molasses
TODO: make this a proper wiki page
Details
- Codename: Krampus' Gingerbread Reaper
- Original Gravity: 1.040
- Final Gravity: 1.008
- IBUs: 19.4
- SRM: 19
- ABV: 4.3%
- Primary Fermentation: Nine days at 70 °F (21 °C)
- Brew day: 12/8/2013
Brew Participants
The helpers who stuck through thick and thin:
- Eric Stein
- Joseph Bella
- Justin Conroy
Mash
- 5.83lbs (1.59 kg) TF & S Maris Otter pale malt
- 1.25lb (340 g) Crisp brown malt
- 0.416lb (113g) TF & S pale chocolate malt
- 0.416lb (113g) Simpsons Golden Naked Oats
- 0.416lb (113g) Cara 45 - Dingemans
- 0.416lb (113g) flaked barkley - OIO Gilbertson & Page
- 23.3 g East Kent Goldings pellets, 5.8% a.a. (60 min)
- 1.66 tsp Irish moss
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 10.75 qt water at 168F
- Target temp: 150F
- Actual temp: 152F
- Time: 70 mins
- Start Mash: 15:21
- End Mash: 16:21
- End temp: 152F
Mash for 60 minutes.
Sparge
- 5.25 gal
- Target temp: 168F
- Actual temp: 176F
Boil
- 60 minute boil
- 5 gallons expected at end of boil
- Boil start ??pm
- 50 mins from end, spices
- 4 g cinnamon
- 2 g ground ginger
- 1 g allspice
- 1 g cloves
- 40mins from end: 6oz molasses
- 23.3 g of goldings 20m before end of boil
- Boil end ??pm
- Measured 1.045 gravity after boil
Taste after Boil
A mite hoppier than we'd have thought. Tastes gingerbready. Maybe more ginger next time?
Fermentation
At shop temperature. Around 66F. Seems to be fermenting in a lively manner on 12/10.