Sake 2013.04: Difference between revisions
From Pumping Station One
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== Overview == | |||
==Overview== | |||
* Style: Sake | * Style: Sake | ||
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* Last served: ?/?/2013 | * Last served: ?/?/2013 | ||
==Brewing== | == Brewing == | ||
===Mash=== | === Mash === | ||
Grain Bill: | Grain Bill: | ||
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Cooled to approx room temp. | Cooled to approx room temp. | ||
===Boil=== | === Boil === | ||
Boiled approx 2 gal of H2O with 1/2 tsp of lactic acid. Added water to rice and broke up rice with giant stainless steel spatula. | Boiled approx 2 gal of H2O with 1/2 tsp of lactic acid. Added water to rice and broke up rice with giant stainless steel spatula. | ||
==Fermenting== | == Fermenting == | ||
* Starting gravity: | * Starting gravity: | ||
* Primary ferment: Plastic tub | * Primary ferment: Plastic tub | ||
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* Ferment temp set point: 60F | * Ferment temp set point: 60F | ||
==Racking== | == Racking == | ||
==Kegging== | == Kegging == | ||
* Kegged on ? | * Kegged on ? | ||
* Final Gravity ? | * Final Gravity ? | ||
==Tasting Notes== | == Tasting Notes == | ||
[[Category:Beer Church Beers]] | |||
