| Batch # 1106 |
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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| Posted by Jordan on Tuesday, February 02, 2010 at 14:59 Comments
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| Comments by Ryan from Canada on Thursday, April 15, 2010 at 16:16 - IP Logged |
drinking one right now...by myself...on a Thursday afternoon...*sigh*
gotta say one of my fav beers
cheers!
ps...you folks be good to my cous, Jeremy! |
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