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Created page with "== Overview == * Style: IPA * Codename: Rosemary's Stout * Brewmaster: Eric Stein * Based on: * Type: All-grain * Initial Gravity: ?? * Final Gravity: ?? * ABV: ?? * Brewed:..."
== Overview ==
* Style: IPA
* Codename: Rosemary's Stout
* Brewmaster: Eric Stein
* Based on:
* Type: All-grain
* Initial Gravity: ??
* Final Gravity: ??
* ABV: ??
* Brewed: 8/24/2014
* Kegged: ?/?/2014
* First served: ?/?/?
* Last served: ?/?/?
== Brew Participants ==
Those who stuck through thick and thin:
*
== Brewing ==
=== Mash ===
=== Mash ===
Grain Bill:
* 6 lbs British 2 row pale malt
* 1 lbs TF&S Pale Crystal
* 0.5 oz UK Chocolate
Mash Schedule:
* Type: Single step in insulated mash tun, no heating
* 11 qt water at 160F
* Target temp: 150F
* Actual temp: ?
* Start pH: Did not measure
* Time: 90 mins
* End temp: ??F
=== Sparge ===
* 14.5 qt, target: 170F
=== Boil ===
* 90 mins
* at 2 mins from start add 12 grams kent goldings pellets (7.5% alpha)
* At 10 mins from end add 0.8 oz. Fuggle whole leaf hops (4.5% alpha, 4.5 AAUs)
* Chill to 78F, rack through pump
* After racking - gravity was ?, volume was ? gallons after adding ? gal spring water.
* Yield: ? gal wort
* Initial gravity: ?
== Fermenting ==
* Primary ferment: Carboy
* Pitched Wyeast 1084 Irish Ale yeast.
* Racked ?/?/?. Gravity: ?, ?% ABV.
== 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.
Some sediment of seemingly soluble state was in there too, and didn't all stay dissolved. We added more vodka to that and let it sit. The extract is in one of the brown bottles in the wood crate for extract stuff.
On 3/11 we tried the extract with beer samples (we took a quart of beer out during the process).
The numbers are the extract/beer ratio.
0.0185 way too strong
0.0097 still a bit strong
0.00292 subtle, light note - not enough
0.0062 still too strong, but getting close
0.00456 what was good - can taste both.
So that's 1:219.3 ratio of rosemary extract to beer.
== Kegging ==
* Kegged on ?/?/?
* Final Gravity ?.???
* Kegged into [[Keg ?]]
* Pressurized to 5 PSI. Placed back in fermenting chamber.
== Tasting Notes ==
[[Category:Beer Church Beers]]
* Style: IPA
* Codename: Rosemary's Stout
* Brewmaster: Eric Stein
* Based on:
* Type: All-grain
* Initial Gravity: ??
* Final Gravity: ??
* ABV: ??
* Brewed: 8/24/2014
* Kegged: ?/?/2014
* First served: ?/?/?
* Last served: ?/?/?
== Brew Participants ==
Those who stuck through thick and thin:
*
== Brewing ==
=== Mash ===
=== Mash ===
Grain Bill:
* 6 lbs British 2 row pale malt
* 1 lbs TF&S Pale Crystal
* 0.5 oz UK Chocolate
Mash Schedule:
* Type: Single step in insulated mash tun, no heating
* 11 qt water at 160F
* Target temp: 150F
* Actual temp: ?
* Start pH: Did not measure
* Time: 90 mins
* End temp: ??F
=== Sparge ===
* 14.5 qt, target: 170F
=== Boil ===
* 90 mins
* at 2 mins from start add 12 grams kent goldings pellets (7.5% alpha)
* At 10 mins from end add 0.8 oz. Fuggle whole leaf hops (4.5% alpha, 4.5 AAUs)
* Chill to 78F, rack through pump
* After racking - gravity was ?, volume was ? gallons after adding ? gal spring water.
* Yield: ? gal wort
* Initial gravity: ?
== Fermenting ==
* Primary ferment: Carboy
* Pitched Wyeast 1084 Irish Ale yeast.
* Racked ?/?/?. Gravity: ?, ?% ABV.
== 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.
Some sediment of seemingly soluble state was in there too, and didn't all stay dissolved. We added more vodka to that and let it sit. The extract is in one of the brown bottles in the wood crate for extract stuff.
On 3/11 we tried the extract with beer samples (we took a quart of beer out during the process).
The numbers are the extract/beer ratio.
0.0185 way too strong
0.0097 still a bit strong
0.00292 subtle, light note - not enough
0.0062 still too strong, but getting close
0.00456 what was good - can taste both.
So that's 1:219.3 ratio of rosemary extract to beer.
== Kegging ==
* Kegged on ?/?/?
* Final Gravity ?.???
* Kegged into [[Keg ?]]
* Pressurized to 5 PSI. Placed back in fermenting chamber.
== Tasting Notes ==
[[Category:Beer Church Beers]]
