Beer 2013.08: Difference between revisions
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== Overview == | |||
==Overview== | |||
* Style: Honey Ale | * Style: Honey Ale | ||
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* Expected IBU: 30-35 | * Expected IBU: 30-35 | ||
* Expected Color: 7.4 SRM | * Expected Color: 7.4 SRM | ||
* Initial Gravity: | * Initial Gravity: 1.088 | ||
* Final Gravity: | * Final Gravity: 1.017 | ||
* ABV: ? | * ABV: ? | ||
* Brewed: 6/30/2013 | * Brewed: 6/30/2013 | ||
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* Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html | * Recipe source: http://blog.ericshepard.com/2012/11/all-grain-version-of-white-house-honey.html | ||
==Brew Participants== | == Brew Participants == | ||
The helpers who stuck through thick and thin: | The helpers who stuck through thick and thin: | ||
* Eric Stein | * Eric Stein (Had to Leave early cuz his best friend misses him) | ||
* Steve Farkas | * Steve Farkas | ||
* Eric Veggeberg | * Eric Veggeberg | ||
* Matt Triano | * Matt Triano | ||
* Christa Dahman | * Christa Dahman | ||
* Brittany Zimmerman (Arrived while @ B&G) | |||
==Brewing== | == Brewing == | ||
Grain Bill: | Grain Bill: | ||
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===Mash=== | === Mash === | ||
* 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM) | * 10 lbs Pale Malt (2 Row Organic, Gambrinus) US (2.0 SRM) | ||
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* 10.0 oz Biscuit Malt (23.0 SRM) | * 10.0 oz Biscuit Malt (23.0 SRM) | ||
Put some hot water in the mash tun ahead of time, and dump it out before you start putting in the mash. | |||
===Sparge=== | Plan was: | ||
* Mash In Add 14.22 qt of water at 159.1 F | |||
* Expected mashing temperature of 148, mash for 75min. | |||
What happened: | |||
* 13.5 qt of water at 160F, it got to 142F mash temp | |||
* 13 minutes later we have hot water to add to fix the temp, add about a liter and get up to 147F. | |||
* Still a 75 minute mash. | |||
=== Sparge === | |||
Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water | Batch sparge with 2 steps (1.69gal, 3.88gal) of 168.0 F water | ||
===Boil=== | === Boil === | ||
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* Boil end: ? | * Boil end: ? | ||
==Fermenting== | == Fermenting == | ||
* Primary ferment: Glass carboy, 5gal | * Primary ferment: Glass carboy, 5gal | ||
* Oxygenated with stone | * Oxygenated with stone | ||
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Rack to a secondary fermenter after five days and ferment for 14 more days. | Rack to a secondary fermenter after five days and ferment for 14 more days. | ||
==Kegging== | == Kegging == | ||
* Kegged on | * Kegged on 9/24/2013 into [[Keg 1]] & put on force carb | ||
* | * 1.017 final gravity. | ||
==Tasting at Serving== | == Tasting at Serving == | ||
? | ? | ||
==Photos== | == Photos == | ||
[[Category:Beer Church Beers]] | |||
