Beer 2014.01

Overview

Style: Irish oatmeal draft stout (w/ rosemary)
Codename: Rosemary's Stout
Brewmaster: Eric Stein
Based on: Beer 2012.02
Type: All-grain
Initial Gravity: 1.040
Final Gravity: 1.010
ABV: 3.94
Brewed: 1/19/2014
Kegged: 9/2/2014
First served: 9/20/14
Last served: ?/?/?

Brew Participants

Those who stuck through thick and thin:

Eric Stein
Joseph Bella
Justin Conroy

Brewing

Mash

Grain Bill:

6 lbs British 2-row pale malt
1 lbs flaked oats
0.5 lbs UK roasted barley
0.5 lbs 60L

Mash Schedule:

Type: Single step in insulated mash tun, no heating
4.04 gal water at 170F
Target temp: 148F (undershot at 142F, fixed with hot water to 148F at 15min)
Start pH: 5.4
Time: 90 mins
End temp: 146F
End pH: 5.3

Sparge

14.5 qt, target: 170F
For some reason, the mash jammed. Suspect false bottom problem. Had to transfer mash into brew kettle, fix the false bottom, and transfer back before starting the sparge. Probably resulted in lost sugars, mash cooled more than it should.
Overshot sparge water temp, started anyway at 178F. Mash was probably colder than usual due to the emergency transfer.

Boil

90 mins
at 2 mins from start add 6 grams kent goldings pellets (7.5% alpha)
At 10 mins from end add 0.6 oz. Fuggle whole leaf hops (4.5% alpha, 4.5 AAUs)
Chill to 78F, rack through pump
After racking - gravity was 1.040, volume was ~4.5 gallons after adding 1.5 gal spring water.
Yield: ~4.5 gal wort
Initial gravity: 1.040

Fermenting

Primary ferment: Carboy
Pitched Wyeast 1084 Irish Ale yeast.
Racked ?/?/?. Gravity: ?, ?% ABV.

Extract

Rosemary extract was made on 1/19 to go with this beer. We'll measure and inject it into the keg according to taste tests. We used 15 grams of rosemary leaves. Have not measured volume, but started with around 225mL of vodka.

Some sediment of seemingly soluble state was in there too, and didn't all stay dissolved. We added more vodka to that and let it sit. The extract is in one of the brown bottles in the wood crate for extract stuff.

On 3/11 we tried the extract with beer samples (we took a quart of beer out during the process).

The numbers are the extract/beer ratio.

   0.0185   way too strong
   0.0097   still a bit strong
   0.00292  subtle, light note - not enough
   0.0062   still too strong, but getting close
   0.00456  what was good - can taste both.

So that's 1:219.3 ratio of rosemary extract to beer.

16865.7 * 0.00456 = 76.907592

Kegging

Kegged by justin and eric
Kegged on 9/2/14
Final Gravity 1.010
Final volume 4.45 gallons, 16865.7 mL (approximately) (hahaha significant figures). Added 76.9 mL of rosemary extract.
Kegged into Keg 2
Pressurized to ? PSI. Placed back in fermenting chamber.

Tasting Notes

We tapped it on 9/20 at beer church. It's pretty good, but not carbonated yet & you can taste a hint of autolysis. Let's not leave beers on the yeast so long!