Beer 2013.02: Difference between revisions

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-I need to flesh this out based on a previous template.
+== Overview ==
-http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html for the start. I haven't figured out exactly what recipe to use yet.
+* Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors
+* Codename: Rhubarb Waves of Grain
+* Brewmaster: Eric Stein
+* Type: All-grain
+* Expected Pre-Boil Gravity: 1.046
+* Expected Original Gravity: 1.054
+* Expected Final Gravity: 1.013
+* Expected ABV: 5.3 %
+* Expected IBU (using Tinseth): 23.6 IBU
+* Expected Color: 6.7 SRM
+* Initial Gravity: 1.05
+* Final Gravity: ?
+* ABV: 4.2%
+* Brewed: 1/20/2013
+* Racked: 2/2/2013
+* Kegged: 2/16/2013
+* First served: 2/24/2013
+* Last served: 3/3/2013
+== Label ==
+{{Template:BeerLabel|brewmaster=Eric Stein|abv_percentage=~4.2|name=Rhubarb Waves of Grain|team=Brittany Z, Andy P, Malerie K, Tucker T, Ryan P
+|blurb=A nice wheaty, aromatic hoppy ale - very little bitterness, sour from the rhubarb. The ginger is a hint, but a hint of orange can be tasted.}}
+== Brew Participants ==
+Those who stuck through thick and thin:
+* Eric Stein
+* Andy Pace
+* Malerie Kaplan
+* Brittany Zimmerman
+* Ryan Pierce
+== Brewing ==
+=== Mash ===
+Grain Bill:
+* 4.5 lb Organic Canadian 2 Row (Gambrinus)
+* 3.3 lb canadian soft white wheat malt (Andrew variety) (Cargill Specialty Malt)
+* 0.2 lb Weyerman CaraRed
+Mash Schedule:
+* Type: Single step in insulated mash tun, no heating
+* 10 qt water at 170F
+* Target temp: 160F
+* Actual temp: 155F
+* Start pH: ?
+* Time: 90 mins
+* Start Mash: 301pm
+* End Mash: 431pm
+* End temp: ???
+* End pH: ?
+=== Sparge ===
+* 5 gal
+* Target temp: 168F
+=== Boil ===
+* ~6.5 gallons at start of boil
+* 0.8 oz US cascade from start of boil
+* 0.8 oz US cascade from 5 mins to end of boil
+* 60 minute boil
+* 5 gallons expected at end of boil
+* 5 gallons after boil, measured
+* Measured 1.042 after boil
+* Boil start 6:06pm
+* Boil end 7:??pm
+== Fermenting ==
+* Primary ferment: Plastic tub
+* Pitch Wyeast American Ale (1056), smack pouch
+* Ferment temp set point: 66F
+* Shook to oxygenate
+== Secondary/Racking ==
+* Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.
+* 800ml water
+* 1lb chopped fresh rhubarb
+* 20g fresh orange zest (navel)
+* 20g ground fresh ginger
+* boil for 15 minutes (constant stir)
+* add 800 ml water
+* boil another 10 minutes (until the rhubarb entirely falls apart, and then a little longer) (constant stir)
+* extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better.
+The gravity at rack was 1.010. When we added the rhubarb fluid it lent a pinkish hue. Volume at rack was 5 gallons, and we each got to have a few ounces of the un-flavored warm wheat ale. Can't wait to taste it when it's flavored all the way and the secondary ferment is done.
+=== Tasting at Rack ===
+Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy.
+== Kegging ==
+* Kegged on 2/16/2013 into [[Keg 3]]
+== Tasting Notes ==
+At keggig we found it to have a nice wheaty, aromatic hoppy flavor - very little bitterness, but plenty of sour from the rhubarb. The ginger didn't stand out at all, but a hint of orange could be tasted. Good spring beer.
+== Source ==
+Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
+== Photos ==
+* vegetables and herbs pre-boil: http://cons.truct.org/album/beerchurch/2013-02-02_0002
+* just about ready to be kegged, in secondary (back right): http://cons.truct.org/album/beerchurch/2013-02-10_0002
+[[Category:Beer Church Beers]]