There are 495 Brewer's Log Book entries in 50 pages and your are on page number 1
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| Batch # 1138 |
Batch Number: 1138
Beer Style: Picaroons Imperial Pilsner
Brew Date: April1 /10
Brewer: Sean Dunbar/Andrew Estabrooks
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Oio malted wheat, OiO Canadian 2-row barley.
Hops in boil: Perle (pellets, A.A. 10.0%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.41.
Mash in @ 7:40, strike temp @ 71 degrees. Mash temp @ 30 min was 64 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:10.
Begin sparge 30 minutes later at a temp of 80 degrees.
Saaz/Tettnang leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.106, pH 5.41, 1 hr. runnings, 1.077, pH 5.53, last runnings - 1.031, pH 5.37, Boiled wort 1.072, pH 5.08, Declared wort - 1.066 pH 5.01
Cheers, GSD/AE
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| Posted by Andrew on Monday, June 14, 2010 at 16:05
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| Batch # 1137 |
Batch Number: 1137
Beer Style: Irish Red
Brew Date: March 30/10
Brewer: Sean Dunbar/Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Caramunich (200 and 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: US Goldings (pellets, A.A. 4.5%), US Goldings (pellets, A.A. 4.5%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.24.
Mash in @ 8:40, strike temp @ 70 degrees. Mash temp @ 30 min was 67 degrees. 2200L of water in HLB. Used 775L in mash and 125L in hop perc.
Set taps 9:40.
Begin sparge 31 minutes later at a temp of 78.5 degrees.
Copper up at 11:35 and Boil at 12:15. Hops in at start of boil (US Goldings) and then at 20 minutes (US Goldings). 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.
E.K. Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:15. Finished at 4:00 Clean-up begins.
Gravities: First runnings, 1.097, pH 5.23, 1 hr. runnings, 1.085, pH 5.11, last runnings, 1.011, pH 5.00, Boiled wort, 1.057, pH 4.91, Declared wort - 1.052, pH 4.79.
Cheers, AE
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| Posted by Andrew on Monday, June 14, 2010 at 15:50
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| Batch # 1136 |
Batch Number: 1136
Beer Style: Best Bitter
Brew Date: March 27, 2010
Brewer: Andrew Estabrooks
*** No you are not seeing double!!***
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 5.01.
Mash in @ 8:40 strike temp @ 73.5 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:40pm
Begin sparge 30 minutes later at a temp of 80 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, 1.095, pH 5.44, 1 hr. runnings 1.054, pH 5.36, last runnings, 1.015, pH 5.30, Boiled wort, 1.055, pH 5.11, Declared wort - 1.0535, pH 5.00.
Cheers, AE
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| Posted by Andrew on Monday, June 14, 2010 at 13:36
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| Batch # 1135 |
Batch Number: 1135
Beer Style: Best Bitter
Brew Date: March 26, 2010
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. 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 5.01.
Mash in @ 8:25 strike temp @ 73 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:25pm
Begin sparge 30 minutes later at a temp of 80 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, 1.092, pH 5.44, 1 hr. runnings 1.054, pH 5.36, last runnings, 1.015, pH 5.30, Boiled wort, 1.055, pH 5.11, Declared wort - 1.052, pH 5.04.
Cheers, AE
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| Posted by Andrew on Monday, June 14, 2010 at 13:34
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| Batch # 1134 |
Batch Number: 1134
Beer Style: Dark and Stormy Night
Brew Date: March 25/10
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Caramunich Malt, Weyermann Carafa malt, Weyermann Malted wheat. All are organic certified.
Hops in boil: Org. Saphire (pellets, A.A. 3.7%), Org. Goldings (A.A. 5.96). Hops in hop perc: Hallertau (leaf, A.A. 7.4%). Again, all organic certified
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.93.
Mash in @ 8:25, strike temp @ 74 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 10:05.
Begin sparge 35 minutes later at a temp of 79 degrees.
Copper up at 12:00. Boil at 12:30. Hops in at start of boil (Saphire) and then at 20 minutes (Goldings). 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.
Hallertau leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:30. Yeast and yeast nutrient pitched and roused into FV3 at 3:15 Finished at 4:10.Clean-up begins.
Gravities: First runnings, 1.0975, pH 5.35, 1 hr. runnings, 1.053, pH 5.32, last runnings- 1.022, pH 5.31 Boiled wort, 1.055, pH 5.14. Declared wort - 1.052 pH 5.11
Munich - K36C
Pilsner - K50D
Caramunich - K08D
Wheat - K50E
Carafa - I08B
Cheers, AE
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| Posted by Andrew on Monday, May 03, 2010 at 15:18
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| Batch # 1133 |
Batch Number: 1133
Beer Style: Dooryard Summer Wheat Ale
Brew Date: March 23/10
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Saphire (A.A. 3.7%), Organic Goldings (A.A. 5.96%). Hops in hop perc: Org. Hallertau (A.A. 8.6%)
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.91.
Mash in @ 8:10, strike temp @ 73 degrees. Mash temp @ 30 min was 65 degrees.
Set taps 9:40.
Begin sparge 35 minutes later at a temp of 78.5 degrees.
Copper up at 12:00. Boil at 12:10. Saphire hops in at start of boil and Goldings at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 10 minutes after the burners are turned off.
Fridge started at 2:10. Yeast and yeast nutrient pitched and roused into FV1 at 2:45.Finished at 3:40. Clean up begins.
Gravities: First runnings, 1.092, pH 5.59, 1 hr. runnings, 1.043, pH 5.74, last runnings 1.006, pH 5.70, Boiled wort,1.53 pH 5.15, Declared wort - 1.049 pH 5.05.
Wheat - K50E
Pilsner - K50D
Cheers, AE
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| Posted by Andrew on Monday, May 03, 2010 at 14:58
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| Batch # 1132 |
Batch Number: 1132
Beer Style: Picaroons Imperial Pilsner
Brew Date: March 22, 2010
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Oio malted wheat, OiO Canadian 2-row barley.
Hops in boil: Perle (pellets, A.A. 10.0%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.85.
Mash in @ 7:42, strike temp @ 74.5 degrees. Mash temp @ 30 min was 63 degrees. Started with 2200L of water in the HLB, used 1000L mashing in and 125L in the hop perc.
Set taps 9:18.
Begin sparge 30 minutes later at a temp of 79 degrees.
Saaz/Tettnang leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.103, pH 5.58, 1 hr. runnings, 1.090, pH 5.47, last runnings - 1.032, pH 5.51, Boiled wort 1.072, pH 5.18, Declared wort - 1.065 pH 5.01
Cheers, AE
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| Posted by Andrew on Monday, May 03, 2010 at 14:51
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| Batch # 1131 |
Batch Number: 1131
Beer Style: Dark and Stormy Night
Brew Date: March 18/10
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Caramunich Malt, Weyermann Carafa malt, Weyermann Malted wheat. All are organic certified.
Hops in boil: Org. Saphire (pellets, A.A. 3.7%), Org. Goldings (A.A. 5.96). Hops in hop perc: Hallertau (leaf, A.A. 7.4%). Again, all organic certified
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 5.01.
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 10:10.
Begin sparge 35 minutes later at a temp of 78.5 degrees.
Copper up at 12:35. Boil at 1:00!!?. Hops in at start of boil (Saphire) and then at 20 minutes (Goldings). 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.
Hallertau leaf-hop juice added to the hop perc before sparging.
Fridge started at 3:00. Yeast and yeast nutrient pitched and roused into FV4 at 3:45 Finished at 4:30. Clean-up begins.
Gravities: First runnings, 1.099, pH 5.49, 1 hr. runnings, 1.091, pH 5.41, last runnings- 1.018, pH 5.82,**note that the pH meter was out of gel so the readings were off** Boiled wort, 1.0595, pH ?. Declared wort - 1.0565 pH ? Hop juice pH ?
Munich - K36C
Pilsner - K50D
Caramunich - K08D
Wheat - K50E
Carafa - I08B
Cheers, AE
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| Posted by Andrew on Saturday, March 20, 2010 at 12:41
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| Batch # 1130 |
Batch Number: 1130
Beer Style: Dooryard Summer Wheat Ale
FIRST DOORYARD BREW of the SEASON/HAPPY ST. PATTY'S DAY!
Brew Date: March 17/10
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Saphire (A.A. 3.7%), Organic Goldings (A.A. 5.96%). Hops in hop perc: Org. Hallertau (A.A. 8.6%)
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.92.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 64 degrees.
Set taps 9:55.
Begin sparge 24 minutes later at a temp of 78 degrees.
Copper up at 12:53. Boil at 12:53. Saphire hops in at start of boil and Goldings at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 10 minutes after the burners are turned off.
Fridge started at 2:53. Yeast and yeast nutrient pitched and roused into FV2 at 4:30.(yeast from batch # 1125). Finished at 4:40. Clean up begins.
Gravities: First runnings, 1.0875, pH 5.79, 1 hr. runnings, 1.0625, pH 5.96, last runnings 1.017, pH 6.01, Boiled wort,1.0485 pH 5.66, Declared wort - tba, pH tba.
Wheat - K50E
Pilsner - K50D
Cheers, JT
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| Posted by Jordan on Wednesday, March 17, 2010 at 14:07
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| 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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| Posted by Jordan on Wednesday, March 17, 2010 at 14:02
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