| Heather'a Nectar 09/11/2011 |
| Spice, Herb, or Vegetable Beer |
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Type: All Grain |
Date: 9/11/2011 | ||||||||||||||||||||||||||||||||
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Batch Size: 5.50 gal |
Brewer: jomebrew | ||||||||||||||||||||||||||||||||
| Boil Size: 7.00 gal | Asst Brewer: | ||||||||||||||||||||||||||||||||
| Boil Time: 60 min | Equipment: Brew Pot 15g and Cooler (48 qt) | ||||||||||||||||||||||||||||||||
| Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 83.00 | ||||||||||||||||||||||||||||||||
| Taste Notes: Hydro sample light rich malt and heather. mild bitter | |||||||||||||||||||||||||||||||||
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Ingredients |
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Beer Profile |
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Est Original Gravity: 1.055 SG |
Measured Original Gravity: 1.053 SG | ||||||||||||||||||||||||||||||||
| Est Final Gravity: 1.014 SG | Measured Final Gravity: 1.011 SG | ||||||||||||||||||||||||||||||||
| Estimated Alcohol by Vol: 5.35 % | Actual Alcohol by Vol: 5.47 % | ||||||||||||||||||||||||||||||||
| Bitterness: 20.0 IBU | Calories: 235 cal/pint | ||||||||||||||||||||||||||||||||
| Est Color: 7.6 SRM | Color:
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Mash Profile |
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| Mash Name: My Batch Sparge | Total Grain Weight: 10.13 lb | ||||||||||||||||||||||||||||||||
| Sparge Water: 4.67 gal | Grain Temperature: 72.0 F | ||||||||||||||||||||||||||||||||
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F | ||||||||||||||||||||||||||||||||
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH | ||||||||||||||||||||||||||||||||
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). | |||||||||||||||||||||||||||||||||
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Carbonation and Storage |
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| Carbonation Type: Kegged (Forced CO2) | Volumes of CO2: 2.4 | ||||||||||||||||||||||||||||||||
| Pressure/Weight: 11.2 PSI | Carbonation Used: My Carbonation Profile | ||||||||||||||||||||||||||||||||
| Keg/Bottling Temperature: 40.0 F | Age for: 42.0 days | ||||||||||||||||||||||||||||||||
| Storage Temperature: 40.0 F | |||||||||||||||||||||||||||||||||
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Notes |
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| based on BYO 7/2000 Recipe Grain 1:00 Milled grain using barley crusher. No problems. Mash 2:22 Struggled to pump hot liquor into mash tun and have temp be the target 163. Started with 168F water pumped into mash tun. Temp 150. Phooey. Drained and pumped three or 4 times. to get it right. need to start with 175+. 2:30 4 gallons water. Grain 78F. Mash in at 156. Stirred a lot to drop to 154. 3:35 Mash still 154 surface measurement. Vorlauf 8 quarts. Drained 2.5 into kettle Sparge Drained mash tun. Added about 6G 175F water. Let set 15 minutes. Vorlauf 8 quarts Boil 3:45 first runnings 17.8 brix 4:24 preboil gravity 11.8 brix 1.048 4:24 Boil Started - added 1 oz EKG - added .25 oz fresh frozen heather 5:20 Whirlflock - .75 oz heather 5:35 flameout Chill 5:35 recirc through pump 15 minutes 5:50 hose on. Connected out on plate chiller to hose connected to sprinkler for lawn. Wort Out temp 74F on inline thermometer 5:55 119f 6:00 100f 6:03 88f Added 5g 50f water plus 3 lb ice blocks to prechiller wort out 67f 6:15 carboy fill to 5g at 67f Xfer to Fermenter 90 seconds O2 Pitched 700 ml active yeast drawn from fermenting Hops on Rye clone Fermentation Notes Yeast pulled from Hops on Rye inspired in ferementer at 7 days. Added dusting of yeast nutrition. day 1 very active. beautiful swirling in carbot. 68F Day 2 much like day 1. Day 3 slowed qyute a bit but still CO2 every couple seconds Day 5 CO2 avery 20 seconds. ramped up to 70f |
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Created with BeerSmith |
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