Heather'a Nectar 09/11/2011
Spice, Herb, or Vegetable Beer


Type: All Grain

Date: 9/11/2011

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


Amount Item Type % or IBU
9.00 lb Pale Malt Golden Promise (2.0 SRM) Grain 88.85 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.87 %
0.13 lb Chocolate,Pale Malt (250.0 SRM) Grain 1.28 %
0.25 oz Heather (Boil 60.0 min) Misc
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.1 IBU
0.75 oz Heather (Boil 15.0 min) Misc
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.0 IBU


Beer Profile

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:

Mash Profile

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

My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.20 qt of water at 159.5 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

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  


based on BYO 7/2000 Recipe

1:00 Milled grain using barley crusher. No problems.

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

Drained mash tun.
Added about 6G 175F water. Let set 15 minutes.
Vorlauf 8 quarts

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

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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