| Batch # 1104 |
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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| Posted by Jordan on Tuesday, February 02, 2010 at 14:42 Comments
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