1,555
edits
Changes
From Pumping Station One
no edit summary
== Overview ==
==Overview==
* Style: Irish oatmeal draft stout (w/ rosemary)
* Style: Irish oatmeal draft stout (w/ rosemary)
* Type: All-grain
* Type: All-grain
* Initial Gravity: 1.040
* Initial Gravity: 1.040
* Final Gravity: ??
* Final Gravity: 1.010
* ABV: ??
* ABV: 3.94
* Brewed: 1/19/2014
* Brewed: 1/19/2014
* Kegged: ?/?/2014
* Kegged: 9/2/2014
* First served: ?/?/?
* First served: 9/20/14
* Last served: ?/?/?
* Last served: ?/?/?
==Brew Participants==
== Brew Participants ==
Those who stuck through thick and thin:
Those who stuck through thick and thin:
==Brewing==
== Brewing ==
===Mash===
=== Mash ===
Grain Bill:
Grain Bill:
* End pH: 5.3
* End pH: 5.3
===Sparge===
=== Sparge ===
* 14.5 qt, target: 170F
* 14.5 qt, target: 170F
* For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should.
* For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should.
* Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer.
* Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer.
===Boil===
=== Boil ===
* 90 mins
* 90 mins
* at 2 mins from start add 6 grams kent goldings pellets (7.5% alpha)
* at 2 mins from start add 6 grams kent goldings pellets (7.5% alpha)
* Initial gravity: 1.040
* Initial gravity: 1.040
==Fermenting==
== Fermenting ==
* Primary ferment: Carboy
* Primary ferment: Carboy
* Pitched Wyeast 1084 Irish Ale yeast.
* Pitched Wyeast 1084 Irish Ale yeast.
* Racked ?/?/?. Gravity: ?, ?% ABV.
* Racked ?/?/?. Gravity: ?, ?% ABV.
==Extract==
== Extract ==
Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka.
Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka.
So that's 1:219.3 ratio of rosemary extract to beer.
So that's 1:219.3 ratio of rosemary extract to beer.
* Kegged on ?/?/?
16865.7 * 0.00456 = 76.907592
* Final Gravity ?.???
* Kegged into [[Keg ?]]
== Kegging ==
* Pressurized to 5 PSI. Placed back in fermenting chamber.
* Kegged by justin and eric
* Kegged on 9/2/14
* Final Gravity 1.010
* Final volume 4.45 gallons, 16865.7 mL (approximately) (hahaha significant figures). Added 76.9 mL of rosemary extract.
* Kegged into [[Keg 2]]
* Pressurized to ? PSI. Placed back in fermenting chamber.
== Tasting Notes ==
We tapped it on 9/20 at beer church. It's pretty good, but not carbonated yet & you can taste a hint of autolysis. Let's not leave beers on the yeast so long!
[[Category:Beer Church Beers]]
