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Robot: Cosmetic changes
== Overview ==
==Overview==
* Style: Irish oatmeal draft stout (w/ rosemary)
* Style: Irish oatmeal draft stout (w/ rosemary)
* 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.
==Kegging==
== Kegging ==
* Kegged on ?/?/?
* Kegged on ?/?/?
* Pressurized to 5 PSI. Placed back in fermenting chamber.
* Pressurized to 5 PSI. Placed back in fermenting chamber.
==Tasting Notes==
== Tasting Notes ==
[[Category:Beer Church Beers]]