| Batch # 1123 |
Batch Number: 1123
Beer Style: Best Bitter
Brew Date: March 5/10
Brewer: Jordan Trethewey
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. 5.5%), 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 4.99.
Mash in @ 8:30 strike temp @ 74.5 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:30pm
Begin sparge 30 minutes later at a temp of 81.5 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 5.34, 1 hr. runnings 1.0645, pH 5.29, last runnings, 1.0125, pH 5.35, Boiled wort, 1.0545, pH 5.13, Declared wort - tba, pH tba.
Cheers, JT
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| Posted by Jordan on Friday, March 05, 2010 at 15:14 Comments
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