| Batch # 1118 |
Batch Number: 1118
Beer Style: Simeon Jones
Brew Date: February 24/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-row Barley
Hops in boil: Willamette pellets (A.A. 4.8%). Hops in hop perc: Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.74.
Mash in @ 8:40. Strike temp @ 76.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 21 minutes later at a temp of 81.5 degrees.
Hops in at start of boil and then at 20 minutes. 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. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.080, pH 5.30, 1 hr. runnings, 1.0635, pH 5.36, last runnings - 1.0045, pH 5.47, Boiled wort 1.0485, pH 5.14, Declared wort - tba, pH tba.
Cheers, JT
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| Posted by Jordan on Wednesday, February 24, 2010 at 14:34 Comments
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