Beer 2013.02: Difference between revisions
From Pumping Station One
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== Overview == | |||
==Overview== | |||
* Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors | * Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors | ||
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|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.}} | |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== | == Brew Participants == | ||
Those who stuck through thick and thin: | Those who stuck through thick and thin: | ||
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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 === | ||
* 5 gal | * 5 gal | ||
* Target temp: 168F | * Target temp: 168F | ||
===Boil=== | === Boil === | ||
* ~6.5 gallons at start of boil | * ~6.5 gallons at start of boil | ||
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* Boil end 7:??pm | * Boil end 7:??pm | ||
==Fermenting== | == Fermenting == | ||
* Primary ferment: Plastic tub | * Primary ferment: Plastic tub | ||
* Pitch Wyeast American Ale (1056), smack pouch | * Pitch Wyeast American Ale (1056), smack pouch | ||
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* Shook to oxygenate | * Shook to oxygenate | ||
==Secondary/Racking== | == Secondary/Racking == | ||
* Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so. | * Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so. | ||
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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. | 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=== | === Tasting at Rack === | ||
Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy. | Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy. | ||
==Kegging== | == Kegging == | ||
* Kegged on 2/16/2013 into [[Keg 3]] | * Kegged on 2/16/2013 into [[Keg 3]] | ||
==Tasting Notes== | == 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. | 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 == | == Source == | ||
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Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html | Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html | ||
==Photos== | == Photos == | ||
* vegetables and herbs pre-boil: http://cons.truct.org/album/beerchurch/2013-02-02_0002 | * 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 | * just about ready to be kegged, in secondary (back right): http://cons.truct.org/album/beerchurch/2013-02-10_0002 | ||
[[Category:Beer Church Beers]] | |||
