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→Mash
* Style: Sumerian Beer
* Style: Sumerian Beer
* Codename: Lizardman Slavbier a.k.a.
* Codename: Lizardman Slavbier a.k.a.
* Brewmaster: Ryan Pierce
* Brewmaster: Eric Stein
* Based on: http://archive.maltosefalcons.com/recipes/20051002.php
* Based on: http://archive.maltosefalcons.com/recipes/20051002.php
* Type: All-grain
* Type: All-grain
* Initial Gravity: ?
* Initial Gravity: 1.05
* Final Gravity: 1.004
* Final Gravity: ?
* ABV: 6.04%
* ABV:
* Brewed: 2015-10-25
* Brewed: 10/25/2015
* Kegged: 2015-12-05
* First served: 2015-12-06
* Kegged: ?/?/2015
* First served: ?/?/2015
* Last served: ?/?/?
* Last served: ?/?/?
* Equipment 10 gal igloo cooler
* Equipment 10 gal igloo cooler
* Volume: 5ish gallons
* Volume: 5ish gallons
* Mash water input: 3.5gal
* Start temp: Mash was 160F. Mash temp was 145F at start of mash.
* Start temp: Mash was 160F. Mash temp was 145F at start of mash.
* Start pH: didn't check
* Start pH: didn't check
* Time: 60 min
* Time: 60 min
* End temp: 138F
* End temp: 138F
=== Date and Spice Soup ===
Ingredients
* 2 Large Radishes, Grated
* 1.5 tsp Yellow Mustard Seeds
* 1.5 tsp Coriander Seeds
* 1.5 tsp Anise Seeds
* 1.5 lbs Dates
Chop up dates small. Grind up spices in mortar and pestle. Simmer for a while with around 3.5 quarts of water. When we were done with it, it was 3 quarts when we strained the solids out.
The date and spice soup was poured in at the start of the boil.
=== Sparge ===
=== Sparge ===
* 180F water
* 180F water
* 3 quarts so far
* 10 qts of sparge water
=== Boil ===
=== Boil ===
* Start volume: ?
* Start volume: ~5.5 gal
* Boil time: 15 min
* Boil time: 25 min
* End volume: ?
* End volume: ~ 5 gal
* O.G. 1.05
== Fermenting ==
== Fermenting ==
* Primary ferment: Carboy
* Primary ferment: Carboy
* Yeast ???
* Yeast Wyyeast 1056 American Ale
== Kegging ==
== Kegging ==
[[Category:Beer Church Beers]]
[[Category:Beer Church Beers]]