| Batch # 1124 |
Batch Number: 1124
Beer Style: Blonde Ale
Brew Date: March 8/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (pellets, A.A. 5.4%), Willamette, pellets, A.A. 4.8%). Hops in hop perc: Cascade(leaf, A.A. 5.5%), Tettnang (leaf, 4.8% A.A.).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.98.
Mash in @ 8:25, strike temp @ 76 degrees. Mash temp @ 30 min was 67.5 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 22 minutes later at a temp of 78.5 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). 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 leaf-hop juice added to the hop perc before sparging.
Fridging held up due to no available CTs or Fermenters this morning. Expect hoppier Blonde due to extra 1.25 hour post-boil residency.
Gravities: First runnings, 1.0915, pH 5.62, 1 hr. runnings, 1.0685, pH 5.51, last runnings 1.005 pH 5.57, Boiled wort, 1.048, pH 5.41, Declared wort - tba, pH tba, hop juice pH 6.07.
Cheers, JT
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| Posted by Jordan on Monday, March 08, 2010 at 15:07 Comments
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