| Batch # 1116 |
Batch Number: 1116
Beer Style: Man's Best Friend
Brew Date: February 22/09
Brewer: Jordan Trethewey
with special guest assistant Shane Fraser of the Garrison District Ale House. Thanks for getting dirty without complaint, Shane!
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Weyermann Carafa Type 2 malt, Canadian 2-row barley, Muntons Black Malt, OiO Torrified wheat.
Hops in boil: Liberty (pellets, A.A. 3.0%) Ran out of Liberty and had to add Tettnang (A.A. 3.4%). Hops in hop perc: US Tettnang, (A.A. 4.8%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.91.
Mash in @ 8:40, strike temp @ 75.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 900L mashing in (thin) and 125L in the hop perc.
Set taps 9:40.
Begin sparge 29 minutes later at a temp of 80 degrees.
Copper up at 12:25. Boil at 12:25. Hops in at start of boil (tettnang) and then at 20 minutes (liberty). 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.
US Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:25. Yeast pitched and roused into FV3 .(yeast was like slurry). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0695, pH 5.63, 1 hr. runnings, 1.064, pH 5.33, last runnings, 1.014, pH 5.53, Boiled wort, 1.058, pH 4.99. Declared wort - TBA, pH TBA.
Cheers, JT & SF
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| Posted by Jordan on Monday, February 22, 2010 at 15:00 Comments
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