Beer 2013.10: Difference between revisions
From Pumping Station One
m Robot: Cosmetic changes |
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== Overview == | |||
==Overview== | |||
* Style: | * Style: | ||
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* Last served: ?/?/2013 | * Last served: ?/?/2013 | ||
==Brew Participants== | == Brew Participants == | ||
The helpers: | The helpers: | ||
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* Ryan Pierce | * Ryan Pierce | ||
==Brewing== | == Brewing == | ||
===Mash=== | === Mash === | ||
Grain Bill: | Grain Bill: | ||
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* End pH: ? | * End pH: ? | ||
===Sparge=== | === Sparge === | ||
* 4.5 gal | * 4.5 gal | ||
* Target temp: 168F - varied between 180 and 140 | * Target temp: 168F - varied between 180 and 140 | ||
===Boil=== | === Boil === | ||
* Boil start: 830pm | * Boil start: 830pm | ||
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* Boil end: ?pm | * Boil end: ?pm | ||
==Fermenting== | == Fermenting == | ||
* Primary ferment: Glass carboy, 5gal | * Primary ferment: Glass carboy, 5gal | ||
* Pitch Wyeast American Ale II (1272), smack pouch | * Pitch Wyeast American Ale II (1272), smack pouch | ||
* Ferment temp set point: 72F | * Ferment temp set point: 72F | ||
==Kegging== | == Kegging == | ||
* Kegged on ?/?/2013 into [[Keg ?]] & put on force carb | * Kegged on ?/?/2013 into [[Keg ?]] & put on force carb | ||
* ? final gravity. | * ? final gravity. | ||
==Tasting at Serving== | == Tasting at Serving == | ||
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[ask brittany] | [ask brittany] | ||
==Photos== | == Photos == | ||
[[Category:Beer Church Beers]] | |||
