Heather'a Nectar 08/21/2010
Spice, Herb, or Vegetable Beer

 

Type: All Grain

 Date: 8/21/2010

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: 65.00
Taste Notes: Initially overwhelming heather. After keg conditioning for 6 weeks. Much better heather balance. Beers is all about the heather. Malt takes aback seat. Very well received among friends.
 

Ingredients

Amount Item Type % or IBU
7.75 lb Maris Otter (Crisp) (4.0 SRM) Grain 78.44 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.12 %
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM) Grain 5.06 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.06 %
0.13 lb Chocolate,Pale Malt (250.0 SRM) Grain 1.32 %
2.00 oz Saaz [2.50 %] (60 min) Hops 17.6 IBU
1.00 oz Saaz [2.50 %] (15 min) Hops 4.4 IBU
1.50 cup Heather (Boil 0.0 min) Misc
1.50 cup Heather (Boil 60.0 min) Misc
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.043 SG

 Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.12 % Actual Alcohol by Vol: 4.03 %
Bitterness: 22.0 IBU Calories: 190 cal/pint
Est Color: 9.6 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 9.88 lb
Sparge Water: 4.73 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 14.82 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  
 

Notes
based on BYO 7/2000 Recipe

8:30 Mash in total volume 4.5 gallons at 164 (3f loss for transport to tun gives me 161ish).
Mash Temp 150 external and internal sort of agree

9:30 16 cups vorlouf
sparge approx 2 cup minute

9:45 start xfer

11:00 boil started - 90 minute boil
11:30 60 minute hops 1.5 cups heather

12:15 whirlflock, heather 1.5 cup, 1 oz saaz

12:30 flameout

12:50 20 minute soaking. 180f water on.

1:00 130f

72f 1:35

2:00 Done. Pitched. 1.45 ogygen

Created with BeerSmith