Picaroons Brewer's Log on Best Bitter Ale

Best Bitter Ale is one of the many brands the brewers at Picaroons take pride in crafting. In this Brewer's Log, see how brewer Andrew Estabrooks created a recent batch of Best Bitter Ale.

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Batch Number: 1061

Beer Style: Best Bitter

Brew Date: October 26/09

Brewer: Andrew Estabrooks

Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Cnadian 2-Row barley.

Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Willamette (pellets, A.A. 4.8%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).

Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.62.

Mash in @ 8:33, strike temp @ 72 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 9:33.

Begin sparge 31 minutes later at a temp of 79 degrees.

Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). 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, 1.094, pH 5.24, 1 hr. runnings 1.063, pH 5.22, last runnings, 1.012, pH 5.27, Boiled wort, 1.053, pH 4.92, Declared wort - TBA, pH TBA.

Cheers, AE

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