| Batch # 1119 |
Batch Number: 1119
Beer Style: Best Bitter
Brew Date: February 25/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-Row Barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, gypsum, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.74.
Mash in @ 8:34 strike temp @ 75.5 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:34pm
Begin sparge 25 minutes later at a temp of 79 degrees.
Hops in at start of boil: Tettnang and then at 20 minutes Mt.Hood. 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/Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.088, pH 5.44, 1 hr. runnings 1.071, pH 5.32, last runnings, 1.009, pH 5.20, Boiled wort, 1.056, pH 5.01, Declared wort - 1.052, pH 4.98, Hop juice pH 5.33.
Cheers, AE
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| Posted by Jordan on Tuesday, March 02, 2010 at 15:14 Comments
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