| Batch # 1117 |
Batch Number: 1117
Beer Style: Irish Red
Brew Date: February 23/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Caramunich (200 and 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: US Goldings (pellets, A.A. 4.5%), US Goldings (pellets, A.A. 4.5%). 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 4.75.
Mash in @ 8:27, strike temp @ 75 degrees. Mash temp @ 30 min was 66.5 degrees. 2200L of water in HLB. Used 850L in mash and 125L in hop perc.
Set taps 9:27.
Begin sparge 38 minutes later at a temp of 80 degrees.
Copper up at 12:35 and Boil at 12:35. Hops in at start of boil (US Goldings) and then at 20 minutes (US 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 2:35. Finished at 4:00 Clean-up begins.
Gravities: First runnings, 1.0945, pH 5.38, 1 hr. runnings, oops, pH oops, last runnings, 1.011, pH 5.21, Boiled wort, tba, pH tba, Declared wort - tba, pH tba.
Cheers, AE
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| Posted by Jordan on Tuesday, February 23, 2010 at 14:31 Comments
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