| Batch # 1129 |
Batch Number: 1129
Beer Style: Yippee IPA
Brew Date: March 16/10
Brewer: Andrew Estabrooks
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Weyermann Caramunich 200, OiO toasted Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), Cascade (A.A. 5.4%), Amarillo (A.A. 8.0%). Hops in hop perc: Cascade (leaf, A.A. 5.5%), Amarillo (pellets, A.A. 9.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast. gypsum and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 4.84.
Mash in @ 8:40, strike temp @ 73 degrees. Mash temp @ 30 min was 65.5 degrees.
Set taps 10:10.
Begin sparge 35 minutes later at a temp of 78 degrees.
Copper up at 12:30. Boil at 12:45. Hops in at start of boil (Cascade) and then at 30 minutes (Amarillo), 40 minutes (PALISADE), 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.
Cascade/Amarillo leaf-hop juice added to the hop perc before sparging.
Fridge started at 3:05. Yeast and yeast nutrient pitched and roused into FV1 at 4:05 Finished at 4:35. Clean-up begins.
Gravities: First runnings, 1.0975, pH 5.51, 1 hr runnings, 1.085, pH 5.38, last runnings 1.0145, pH 5.33, Boiled wort, 1.066, pH 5.01, Declared wort - 1.063, pH 5.22.
Cheers, AE
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