| Batch # 1115 |
Batch Number: 1115
Beer Style: Blonde Ale
Brew Date: February 18/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang, pellets, A.A. 3.4%). Hops in hop perc: Cascade(leaf, A.A. 7.6%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.70.
Mash in @ 8:38, strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:38.
Begin sparge 32 minutes later at a temp of 80 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). Irish moss added at 50 minutes. The wort is recirculated constantly from first sparge until 10 minutes after the burners are shut off. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Cascade leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.090, pH 5.42, 1 hr. runnings, 1.060, pH 5.31, last runnings 1.0075 pH 5.22, Boiled wort, 1.0515, pH 5.07, Declared wort - 1.048, pH 4.94, hop juice pH 5.35
Cheers, AE
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| Posted by Jordan on Monday, February 22, 2010 at 14:54 Comments
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