Sake 2013.04: Difference between revisions

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[[Category:Beer Church Beers]]
== 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]]

Latest revision as of 18:27, 17 March 2014

Overview

  • Style: Sake
  • Codename: A Horrible Missake
  • Brewmaster: Tucker Tomlinson
  • Type: full grain
  • Expected Initial Gravity: NA
  • Expected Final Gravity: ?
  • ABV: ?
  • Brewed: 2/10/2013
  • Kegged: ?
  • First served: ?/?/2013
  • Last served: ?/?/2013

Brewing

Mash

Grain Bill: 10lb high polish rice (60% polish) 40oz koji

Mash Schedule:

Cooked rice. Apparently the rice wasn't completely washed, as a porridge texture resulted. Cooled to approx room temp.

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.


Fermenting

  • Starting gravity:
  • Primary ferment: Plastic tub
  • Pitched Wyeast mead/cider/sake
  • Ferment temp set point: 60F

Racking

Kegging

  • Kegged on ?
  • Final Gravity ?

Tasting Notes