Beer 2013.10: Difference between revisions
From Pumping Station One
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==Brew Participants== | ==Brew Participants== | ||
The helpers | The helpers: | ||
* Eric | |||
* Farkas | |||
* Joseph Bella | |||
* Ryan Pierce | |||
==Brewing== | ==Brewing== | ||
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Grain Bill: | Grain Bill: | ||
* | * 1/2 pounds 40L crystal malt | ||
* 9 pounds american 2-row malt | |||
* 1/2 pound wheat malt | |||
Mash Schedule: | Mash Schedule: | ||
| Line 34: | Line 38: | ||
* Actual temp: 146F, started out at like 142. | * Actual temp: 146F, started out at like 142. | ||
* Start pH: ? | * Start pH: ? | ||
* Time: | * Time: 120 mins (this was probably not a good idea) | ||
* Start Mash: 4:25pm | * Start Mash: 4:25pm | ||
* End Mash: | * End Mash: 6:30pm | ||
* End temp: ?F | * End temp: ?F | ||
* End pH: ? | * End pH: ? | ||
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===Sparge=== | ===Sparge=== | ||
* 4 gal | * 4.5 gal | ||
* Target temp: 168F | * Target temp: 168F - varied between 180 and 140 | ||
===Boil=== | ===Boil=== | ||
* Boil start: | * Boil start: 830pm | ||
* | * 6.4 gallons at start of boil | ||
* 15 mins in, 1oz mt hood hops | |||
* 15 mins in 150ml molasses | |||
* 15 mins in, put in 1 whole nutmeg, ground | |||
* 15 mins in, put in 1oz of cinnamon sticks | |||
* 15 mins in, put in .5 tbsp of crushed whole cloves, | |||
* 45 mins in, .8oz mt hood hops | |||
* 45 mins in, 1 tsp irish moss | |||
* 5 gallons expected at end of boil | * 5 gallons expected at end of boil | ||
* Measured gravity ? after boil | * Measured gravity ? after boil | ||
| Line 55: | Line 66: | ||
==Fermenting== | ==Fermenting== | ||
* Primary ferment: Glass carboy, 5gal | * Primary ferment: Glass carboy, 5gal | ||
* Pitch Wyeast American Ale ( | * Pitch Wyeast American Ale II (1272), smack pouch | ||
* Ferment temp set point: 72F | * Ferment temp set point: 72F | ||
Revision as of 20:26, 22 September 2013
Overview
- Style:
- Codename:
- Brewmaster: Brittany Zimmerman
- Type: All-grain
- Initial Gravity: ??
- Final Gravity: ?
- ABV: ?
- Brewed: 9/22/2013
- Racked: ?/?/2013
- Kegged: ?/?/2013
- First served: ?/?/2013
- Last served: ?/?/2013
Brew Participants
The helpers:
- Eric
- Farkas
- Joseph Bella
- Ryan Pierce
Brewing
Mash
Grain Bill:
- 1/2 pounds 40L crystal malt
- 9 pounds american 2-row malt
- 1/2 pound wheat malt
Mash Schedule:
- Type: Single step in insulated mash tun, no heating
- 13 qt water at 162F
- Target temp: 152F
- Actual temp: 146F, started out at like 142.
- Start pH: ?
- Time: 120 mins (this was probably not a good idea)
- Start Mash: 4:25pm
- End Mash: 6:30pm
- End temp: ?F
- End pH: ?
Sparge
- 4.5 gal
- Target temp: 168F - varied between 180 and 140
Boil
- Boil start: 830pm
- 6.4 gallons at start of boil
- 15 mins in, 1oz mt hood hops
- 15 mins in 150ml molasses
- 15 mins in, put in 1 whole nutmeg, ground
- 15 mins in, put in 1oz of cinnamon sticks
- 15 mins in, put in .5 tbsp of crushed whole cloves,
- 45 mins in, .8oz mt hood hops
- 45 mins in, 1 tsp irish moss
- 5 gallons expected at end of boil
- Measured gravity ? after boil
- Boil end: ?pm
Fermenting
- Primary ferment: Glass carboy, 5gal
- Pitch Wyeast American Ale II (1272), smack pouch
- Ferment temp set point: 72F
Kegging
- Kegged on ?/?/2013 into Keg ? & put on force carb
- ? final gravity.
Tasting at Serving
Source
[ask brittany]
