Picaroon's Traditional Ales - Northampton Brewing Co.

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Located in Fredericton, New Brunswick, Canada, Picaroons Brewing Company brews traditional British-style ales using malted barley, hops, our signature Hampshire yeast and water.

Our signature lines of Irish Red, Best Bitter, and Simeon Jones River Valley Amber Ale are seasonally accented by Dooryard Organic Wheat Beer and Winter Warmer Strong Ale.

Northampton Brewing Company Ltd.
Picaroons Traditional Ales

55 Melissa Street
Fredericton NB E3A 6V9
beerguy@picaroons.ca
Phone: +1 506-457-9082
Fax: +1 506-328-8039

Batch # 1106 | 2/2/2010

Batch Number: 1106

Beer Style: Dark and Stormy Night

Brew Date: February 2/09

Brewer: Jordan Trethewey

Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Caramunich Malt, Weyermann Carafa malt, Weyermann Malted wheat. All are organic certified.

Hops in boil: Org. Saphire (pellets, A.A. 3.7%), Org. Goldings (A.A. 5.96). Hops in hop perc: Hallertau (leaf, A.A. 7.4%). Again, all organic certified

Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.76.

Mash in @ 8:40, strike temp @ 72.5 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.

Set taps 10:10.

Begin sparge 27 minutes later at a temp of 78 degrees.

Copper up at 12:37. Boil at 12:37. Hops in at start of boil (Saphire) and then at 20 minutes (Goldings). Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.

Hallertau leaf-hop juice added to the hop perc before sparging.

Fridge started at 2:40. Yeast and yeast nutrient pitched and roused into FV1 at 4:00 Finished at 4:50. Clean-up begins.

Gravities: First runnings, 1.0945, pH 5.66, 1 hr. runnings, 1.082, pH 5.67, last runnings- 1.0125, pH 5.98, Boiled wort, 1.0605, pH 5.50. Declared wort - tba, pH tba. Hop juice pH 5.54.

Cheers, JT

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Batch # 1105 | 2/2/2010

Batch Number: 1105

Beer Style: Irish Red

Brew Date: February 1/09

Brewer: Andrew Estabrooks

Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.

Hops in boil: EK Goldings (pellets, A.A. 5.0%), EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%).

Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.86.

Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.

Set taps 9:30.

Begin sparge 32 minutes later at a temp of 78 degrees.

Copper up at 12:15 and Boil at 12:15. Hops in at start of boil (EK Goldings) and then at 20 minutes (EK Goldings). Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.

E.K. Goldings leaf-hop juice added to hop perc before sparging.

Fridge started at 2:10. Finished at 4:45 Clean-up begins.

Gravities: First runnings, 1.088, pH 5.33, 1 hr. runnings, 1.079, pH 5.17, last runnings, 1.017, pH 5.40, Boiled wort, 1.0545, pH 5.05, Declared wort - 1.053, pH 4.99. Hop juice pH 5.17

Cheers, AE

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Batch # 1104 | 2/2/2010

Batch Number: 1104

Beer Style: Maple Cream Ale

Brew Date: January 29/10

Brewer: Jordan Trethewey

Recipe: Grain: (Muntons) Maris Otter pale Malt, OiO Canadian 2-row malt, Muntons Chocolate malt, Muntons Crystal (240, 150, 110), OiO Toasted Wheat.

Hops in boil: EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: EK Goldings (leaf, A.A. 5.0%).

Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.87.

Mash in @ 8:40, strike temp @ 72 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal. 2200L of water in HLB. Used 825L in mash and 125L in hop perc.

Set taps 9:40.

Begin sparge 20 minutes later at a temp of 81.5 degrees.

Copper up at 12:10. Boil at 12:10. Hops in at start of boil (EK goldings) and then at 20 minutes (EK goldings). Irish moss and CACl2 added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.

Goldings leaf-hop juice added to hop perc before sparging.

Fridge started at 2:10. Yeast pitched and roused into FV3 at 3:00.(yeast from batch # 1098, fluffy/thin)Finished at 4:00. Clean-up begins.

Gravities: First runnings, 1.0905, pH 5.43, 1 hr. runnings, 1.0625, pH 5.33, last runnings, 1.0075, pH 5.28, Boiled wort, 1.053, pH 5.16, Declared wort - 1.0485, pH 5.12, Hop juice pH 4.97.

NB Maple Syrup (40L) added when gravity reaches 1.016 in FV.

Cheers, JT.

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Batch # 1103 | 1/27/2010

Batch Number: 1103

Beer Style: Yippee IPA

Brew Date: January 27/10

Brewer: Jordan Trethewey

Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt(240/150), OiO Malted Wheat.

Hops in boil: Palisade (pellets, A.A. 7.3%), Cascade (A.A. 5.4%), Amarillo (A.A. 8.0%). Hops in hop perc: Cascade (leaf, A.A. 7.6%), Amarillo (pellets, A.A. 9.6%).

Other: Irish Moss, Yeast nutrient, Ringwood yeast. gypsum and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 4.99.

Mash in @ 8:30, strike temp @ 71.5 degrees. Mash temp @ 30 min was 65.5 degrees.

Set taps 10:00.

Begin sparge 23 minutes later at a temp of 80 degrees.

Copper up at 12:15. Boil at 12:25. Hops in at start of boil (Cascade) and then at 30 minutes (Amarillo), 40 minutes (PALISADE), Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.

Cascade/Amarillo leaf-hop juice added to the hop perc before sparging.

Fridge started at 2:25. Yeast and yeast nutrient pitched and roused into FV4 at 3:25 Finished at 4:00. Clean-up begins.

Gravities: First runnings, 1.0985, pH 5.64, 1 hr runnings, 1.082, pH 5.48, last runnings 1.019, pH 5.62, Boiled wort, 1.071, pH 5.35, Declared wort - 1.0655, pH 5.29.

Cheers, JT

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