Pepper Beer
"What am I thinking?"
Recipe:
*******
2.75 lb Weyermann Wheat Malt (grain)
1.25 lb Weyermann Vienna Malt (grain)
1.00 lb Weyermann Light Munich Malt (grain)
2.00 oz Weyermann Roasted Barley (adjunct grain)
1.00 oz Cocoa Powder (adjunct added at end of boil)
Hops:
*****
0.75 oz Hallertauer (4.6% AA - 3.6 AAU)(~20 min @ 1.017 wort)
Yeast:
******
Dropped yeast bank!!!
Used Muntons Std and Muntons Gold
:-\
Notes:
******
3.00 gal
OG: 1.042
FG: ? (?.?% ABV)
1930: Warmed up 8 qt (each) of water in two separate brew pots.
1945: Started mashing in pot. Mash temp 145F and climbing
2000: Temperature reads 157. Stired pot to 154F
2035: Temperature reads 150F. Placed low on backburner.
2045: Temperature 168F - Mash out
2100: Grain bag into 170F sparge pot. Wort on to boil.
2105: Wort from sparge on to boil.
2120: Added hops to sparge boil/started cooling main pot
2135: Added Cocoa Powder.
2140: Hops complete.
- No cooling of wort -
All pots of wort filled bucket (not carboy this time) to 3.00 gal. Took specific gravity.
SG at 3.00 gal: 1.042
2200: No pitching of yeast due to dropping reserve in sink.
1120: Pitched yeast (75 F). Bucket was moved out to 65F basement corner.
Color +35 SRM. Chocolate brown.
2011/03/30
**********
Pitched packags of Muntons Standard ale yeast
2hrs laters Pitched package of Muntons Gold yeast.
Fermentation started a couple hours later after pitching the gold.
1600: Fermentation noted.
2011/03/30
**********
Temperature at 0600 is 72F.
Fermentation very active.
Transfered from bucket to carboy.
Yeast heavily in suspension.
Color is light Tan.
Aroma is spicey hops.
2011/12/26
**********
Temperature at 0800 is 70F.
Fermentation very active. (2" of krausen)
Color is light Tan.
Aroma is spicey hops.
2011/12/26
**********
Temperature at 1620 is 68F.
Fermentation very active. (2" of krausen)
Color is light Tan.
Aroma is spicey hops. Slight fruity.
2011/12/27
**********
Temperature at 0600 is 64F.
Fermentation very active.
Color is light Tan.
Aroma is spicey hops. Slight SO2
2011/12/28
**********
Temperature at 0600 is 67F.
Fermentation has slowed.
Color is light Tan.
Aroma is Slight SO2
2011/12/29
**********
Temperature at 1700 is 64F.
Fermentation is light.
Color is pale tan-orange. Yeast starting to drop out.
Aroma is Slight SO2
"What am I thinking?"
Recipe:
*******
2.75 lb Weyermann Wheat Malt (grain)
1.25 lb Weyermann Vienna Malt (grain)
1.00 lb Weyermann Light Munich Malt (grain)
2.00 oz Weyermann Roasted Barley (adjunct grain)
1.00 oz Cocoa Powder (adjunct added at end of boil)
Hops:
*****
0.75 oz Hallertauer (4.6% AA - 3.6 AAU)(~20 min @ 1.017 wort)
Yeast:
******
Dropped yeast bank!!!
Used Muntons Std and Muntons Gold
:-\
Notes:
******
3.00 gal
OG: 1.042
FG: ? (?.?% ABV)
1930: Warmed up 8 qt (each) of water in two separate brew pots.
1945: Started mashing in pot. Mash temp 145F and climbing
2000: Temperature reads 157. Stired pot to 154F
2035: Temperature reads 150F. Placed low on backburner.
2045: Temperature 168F - Mash out
2100: Grain bag into 170F sparge pot. Wort on to boil.
2105: Wort from sparge on to boil.
2120: Added hops to sparge boil/started cooling main pot
2135: Added Cocoa Powder.
2140: Hops complete.
- No cooling of wort -
All pots of wort filled bucket (not carboy this time) to 3.00 gal. Took specific gravity.
SG at 3.00 gal: 1.042
2200: No pitching of yeast due to dropping reserve in sink.
1120: Pitched yeast (75 F). Bucket was moved out to 65F basement corner.
Color +35 SRM. Chocolate brown.
2011/03/30
**********
Pitched packags of Muntons Standard ale yeast
2hrs laters Pitched package of Muntons Gold yeast.
Fermentation started a couple hours later after pitching the gold.
1600: Fermentation noted.
2011/03/30
**********
Temperature at 0600 is 72F.
Fermentation very active.
Transfered from bucket to carboy.
Yeast heavily in suspension.
Color is light Tan.
Aroma is spicey hops.
2011/12/26
**********
Temperature at 0800 is 70F.
Fermentation very active. (2" of krausen)
Color is light Tan.
Aroma is spicey hops.
2011/12/26
**********
Temperature at 1620 is 68F.
Fermentation very active. (2" of krausen)
Color is light Tan.
Aroma is spicey hops. Slight fruity.
2011/12/27
**********
Temperature at 0600 is 64F.
Fermentation very active.
Color is light Tan.
Aroma is spicey hops. Slight SO2
2011/12/28
**********
Temperature at 0600 is 67F.
Fermentation has slowed.
Color is light Tan.
Aroma is Slight SO2
2011/12/29
**********
Temperature at 1700 is 64F.
Fermentation is light.
Color is pale tan-orange. Yeast starting to drop out.
Aroma is Slight SO2