Race Day: Friday, June 18, 2014 – 6:30pm

The Park Point 5-Miler is a cool race that I had done once before. It is a pancake flat out-and-back course where you can really let ‘er rip and race like a 5k. It’s always really competitive, too, so it is fun to see how you stack up. I think I jumped in this race last minute (should have done a timely race report… don’t quite remember!), but it was worth it because it is so fun and I got free socks. I wish every race gave away socks instead of tshirts.

I aided with the timing on this race, too, which just consisted of setting up the start mats. This was a very simple task at 75 degrees and sunny, but felt weird in short shorts and a running singlet!

Once the race started, I went out really fast and wanted to see if I could hold my first mile split the whole way. The field spread out pretty quick and it seemed like the leaders were pretty much set by the time the first mile came up. I had a fast split somewhere in the 5:40s. I got passed after the first mile but before the turnaround and thought that the finish order was pretty much set for me. Nobody else was gaining on me from behind and I would have to majorly implode to let another racer get in front of me.

My blistering pace was catching up to me on the way back, and my right foot was starting to hurt quite a bit. The plantar faciitis was definitely flaring up for this one. I started reeling in the kid who passed me earlier and that was motivation to keep pushing. I could feel my form starting to deteriorate, but I think I was keeping my pace up. I saw Tony, General Manager at DRC, on the sideline and he told me to catch him. I tried to kick it into high gear and got the kid in front of me. It really feels good to reel someone in like that!

I jammed it in to the finish line and had a really good time. I know I dropped back a little bit on the way back, but it was at least enough to bump up one place. I mowed down on some race rolls and drank half my weight in chocolate milk as I waited for my friends to finish. My foot was in pain, though, and I was limping.

A lot of familiar faces were there, and that makes it really fun! Instead of doing a cool down run, I biked back to the Running Co. where my car was parked.

PP5m

Results

Race Stats:

Shoes: Brooks Pureflow 3
Time: 28:32
Pace: 5:43
Place: 9/385

Brew Day: 7/17/14
Transfer Day: 7/23/14
Bottle Day: 8/3/14

Ingredients:

  • 1 lb malted wheat grain
  • 3 lbs Breiss Bavarian dry wheat extract
  • 3.3 lbs Mallard Malts liquid wheat extract
  • 1 oz German Perle
  • 1 oz German Smaragd
  • 1 oz German Mandarina Bavaria
  • 1 package Wyeast German Wheat
  • 1 tbsp Irish Moss (for clarity)
  • 3 lbs. 1 oz Red Raspberry Puree

Original Gravity: 1.049
Transfer Gravity: 1.012
Final Gravity: 1.010

Estimated ABV: 5.12%

Instructions:

Brew Day – 7/17/14

1. Break open yeast packet.

IMG_1185

2. Bring 2.5 gallons of water to a temperature of 160 degrees. Then, add 1 lb malted wheat grain.

IMG_1186

3. Steep the grain between 150-160 degrees for 30 minutes

4. Add 2.5 gallons of water to brew kettle and start boil. When the water is boiling, add all malt extract.

IMG_1187

IMG_1191

IMG_1192

IMG_1194

IMG_1196

IMG_1195

5. Hop schedule:

  • 0:60 – Perle
  • 0:30 – Mandarina Bavaria
  • 0:05 – Smaragd

6. After one hour of boiling, take the brew kettle off of the heat and into the ice bath.

IMG_1199

7. Once the wort has cooled to ~80 degrees, siphon to the primary fermenter (in the bottling bucket) and pitch the yeast.

IMG_1209

IMG_1211

IMG_1214

Transfer Day — 7/23/14

1. Clean and sanitize secondary fermenter (glass carboy) and all utensils.

IMG_1229

2. Pour contents of raspberry puree into secondary fermenter.

IMG_1232

3. Transfer beer into secondary fermenter to mix with raspberry puree.

IMG_1234

4. Cap with bubbler and bring the secondary fermenter back into the closet.

Bottle Day — 8/3/14

1. Sanitize all equipment.

2. Transfer all beer into bottles and growlers.

3. Save a bit of uncarbonated beer for final gravity reading.

IMG_1276

This was our second Raspberry Wheat and the big difference was using raspberry puree as opposed to a mixture of real raspberries and raspberry jam (with no preservatives). Preparing the raspberry flavoring for the beer was pretty labor intensive, so this method was definitely a little easier to do. The sediment level seemed to be pretty high, just like the first Raspberry Wheat. This beer was good, but really sweet and tasted best just one or two at a time.


1 41 42 43 44 45 46 47 48
Search

Most Recent

Past Posts