Beer 2013.07: Difference between revisions
From Pumping Station One
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== Overview == | |||
==Overview== | |||
* Style: Belgian Golden Ale with Hibiscus and honey | * Style: Belgian Golden Ale with Hibiscus and honey | ||
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* Last served: ?/?/2013 | * Last served: ?/?/2013 | ||
==Brew Participants== | == Brew Participants == | ||
Those who stuck through thick and thin: | Those who stuck through thick and thin: | ||
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* Essam Khairullah | * Essam Khairullah | ||
==Brewing== | == Brewing == | ||
===Mash=== | === Mash === | ||
Grain Bill: | Grain Bill: | ||
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* End pH: ? | * End pH: ? | ||
===Sparge=== | === Sparge === | ||
Started cycling the mash water in pre-sparge at ?pm | Started cycling the mash water in pre-sparge at ?pm | ||
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* Target temp: 168F | * Target temp: 168F | ||
===Boil=== | === Boil === | ||
* 60 minute boil | * 60 minute boil | ||
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* Measured 1.048 gravity after boil | * Measured 1.048 gravity after boil | ||
====Taste after Boil==== | ==== Taste after Boil ==== | ||
The hoppiness was quite low as expected, a nice honeyed taste with some sourness that carries an aftertaste. | The hoppiness was quite low as expected, a nice honeyed taste with some sourness that carries an aftertaste. Of course, the ginger and chamomile isn't in there, so this isn't that representative! | ||
==Fermenting== | == Fermenting == | ||
* Primary ferment: Plastic tub | * Primary ferment: Plastic tub | ||
* Pitch Wyeast 1214 belgian abbey | * Pitch Wyeast 1214 belgian abbey | ||
* Ferment temp set point: 62F, but the beer chilling system is currently down due to power issues. Eric will try to resolve this soon. | * Ferment temp set point: 62F, but the beer chilling system is currently down due to power issues. Eric will try to resolve this soon. | ||
==Extract Addition== | == Extract Addition == | ||
7 grams ginger, chopped | 7 grams ginger, chopped | ||
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How much of this is to be added is yet to be determined, we have about 100mL of result, lost 10% to spillage and tasting so far. | How much of this is to be added is yet to be determined, we have about 100mL of result, lost 10% to spillage and tasting so far. | ||
==Tasting at Rack== | == Tasting at Rack == | ||
==Kegging== | == Kegging == | ||
* Kegged on 7/21/2013 into [[Keg 5]]. Measured gravity again as 1.006. Tasted a little tart as expected, wonderfully rounded flavor. Is quite close to being like the Huitzi. Tested the extract to taste quite nice with the beer. | * Kegged on 7/21/2013 into [[Keg 5]]. Measured gravity again as 1.006. Tasted a little tart as expected, wonderfully rounded flavor. Is quite close to being like the Huitzi. Tested the extract to taste quite nice with the beer. | ||
==Tasting Notes== | == Tasting Notes == | ||
== Source == | == Source == | ||
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Eric made this up with the help of Donna. The team came up with some modifications after we started working! Yeah. | Eric made this up with the help of Donna. The team came up with some modifications after we started working! Yeah. | ||
==Photos== | == Photos == | ||
[[Category:Beer Church Beers]] | |||
