There are 560 Brewer's Log Book entries in 56 pages and your are on page number 1
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| Batch 1312 |
Batch Number: 1312
Beer Style: Irish Red
Brew Date: Dec. 30/10
Brewer: Andrew Powers
Recipe: Grain: (Muntons) Maris Otter pale Malt, Torrified Wheat, Canadian prairie 2 Row barley, Muntons Roasted Barley, Crystal 110, Crystal 150, Crystal 240, Mild.
Hops in boil: Willamette (pellets, A.A. 4.8%), Goldings (pellets, A.A. 4.5%)
Hops in hop perc: Tettnang (leaf, A.A. 4.7%).
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 4.96.
Mash in @ 8:35, strike temp @ 70 degrees. Mash temp @ 30 min 64 degrees.
Begin sparge 30 minutes later at a temp of 78.5 degrees.
Copper up at 11:20 and boil at 11:20. Hops in at start of boil and then at 20 minutes. 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.
Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 1:20. Finished at 3:10. Clean up begins.
This batch finished fermenting Jan. 3rd, was racked on Jan. 5th and filtered and carbonated Jan. 6th . It was bottled and kegged between Jan. 6th and Jan. 11th.
…Andrew’s favorite beer… ;)
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| Posted by Dennis on Tuesday, May 10, 2011 at 14:46
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| Batch 1311 |
Batch Number: 1311
Beer Style: Best Bitter
Brew Date: Dec. 29/10
Brewer: Esty
Recipe: Grain: (Muntons) Maris Otter pale Malt, Canadian Prairie 2 Row, Torrified Wheat, Crystal 240
Hops in boil: Tettnang (pellets, A.A. 3.9%), Mt. Hood (pellets, A.A. 4.0%).
Hops in hop perc: Tettnang (leaf, A.A. 4.8%), Willamette (leaf, A.A. 5.6%)
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 4.99.
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 67 degrees.
Begin sparge 30 minutes later at a temp of 80.5 degrees.
Copper up at 11:45 and Boil at 12:00. Hops in at start of boil, and then at 20 minutes. Irish moss added at 50 minutes. The wort is re-circulated constantly from first sparge until 10 minutes after the burners are shut off. Yeast nutrient is added directly to the fermented at the same time as the primed yeast after the burners are shut off.
Tettnang/Willamette leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:00. Finished at 3:45. Clean up begins.
This batch was finished fermenting Jan 1st, racked Jan. 4th, and filtered and carbonated Jan. 5th. It was bottled and kegged between Jan. 5th and 6th
CHEEERS!
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| Posted by Dennis on Tuesday, May 10, 2011 at 14:40
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| Batch 1310 |
Batch Number: 1311
Beer Style: Britt’s Brew, (Amber IPA)
Custom brewed for the folks at Britt’s Pub & Eatery in
Uptown Saint John
Brew Date: Dec. 28/10
Brewer: Esty
| Recipe |
Grain: Canadian Prairie 2 Row, Malted Wheat, Crystal 240
Hops in boil: Cascade (pellets, A.A. 5.4%), Sorachi (pellets, A.A. 10.6%). Northern Brewer (pellets, A.A. 9.8%)
Hops in hop perc: Willamette (leaf, A.A. 5.5%), Tettnang (leaf, A.A. 4.8%)
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 4.6.
Mash in @ 7:55, strike temp @ 73 degrees. Mash temp @ 30 min was 66 degrees.
Begin sparge 30 minutes later at a temp of 79 degrees.
Copper up at 10:40 and boil at 10:40. Hops in at start of boil and then at 20 minutes, and again at 30 minutes. Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 20 minutes after the burners are shut off.
Willamette/Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 12:40. Finished at 2:20 Clean up begins.
This batch finished fermenting Dec.31st, was racked on Jan. 4th and filtered Jan. 5th. It was carbonated Jan 6th and kegged on Jan 6th and Jan 7th.
This delicious brew is only available on tap at Britt’s Pub at 42 Princess Street, Saint John, New Brunswick.
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| Posted by Dennis on Tuesday, May 10, 2011 at 14:12
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| Batch 1309 |
Batch Number: 1309
Beer Style: Blonde Ale
Brew Date: Dec. 22/10
Brewer: Jeremy McLaughlin
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal (110), OiO Toasted Wheat.
******** No Canadian 2 Row used, and Crystal 110 used instead of 150*******
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang (pellets, A.A. 3.9%). Hops in hop perc: Cascade (leaf, A.A. 5.7%),
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.55.
Mash in @ 8:25, strike temp @ 69 degrees. Mash temp @ 30 min was 64 degrees.
Begin sparge 30 minutes later at a temp of 82 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). Irish moss added at 50 minutes. The wort is re-circulated 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 from 1:30- 3:30 and then time for clean up.
This beer finished fermenting on Dec.24, racked Dec. 28th, and filtered Dec. 31st. Carbonated and bottled Jan. 4th. Bottled Jan. 5th. Kegged between Jan. 6th and 7th.
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:52
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| Batch 1308 |
Batch Number: 1308
Beer Style: Winter Warmer
Brew Date: Dec. 21/10
Brewer: Esty
Recipe: Grain: (Muntons) Maris Otter pale Malt, Canadian Prairie 2 row, Torrified Wheat, Chocolate Malt, Crystal 240
Hops in boil: Cascade (pellets, A.A. 5.4%), Goldings (pellets, A.A. 4.5%). Tettnang (pellets, A.A. 3.9%)
Hops in hop perc: Willamette (leaf, A.A. 5.6%), Tettnang (leaf, A.A. 4.7%)
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 4.78.
Mash in @ 8:40, strike temp @ 71 degrees. Mash temp @ 30 min was 64.5 degrees.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 12:30 and boil at 11:40. Goldings in at start of boil, Tettnang in at 20 minutes and then Cascade at 30 minutes. Demerara sugar added at 40 min. Irish moss added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after burners are shut off.
Willamette/Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:40 and finished at 4:40. Clean up begins.
This batch finished fermenting Dec. 23th, was racked on Dec. 28th and filtered Dec. 29th. It was carbonated, kegged and bottled Dec. 29th.
CHEEERS!!
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:51
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| Batch 1307 |
Batch Number: 1307
Beer Style: Dark & Stormy Night
Brew Date: Dec. 20/10
Brewer: Andrew Powers
Recipe: Grain: Organic Torrified Wheat, Organic Pilsner, Organic Caramunich, Organic Carafa, Organic Munich.
Hops in boil: Organic Hallertau (pellets, A.A. 7.0%),
Hops in hop perc: Tettnang (leaf, A.A. 4.7%),
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 4.14.
Mash in @ 9:00, strike temp @ 73 degrees. Mash temp @ 30 min was 66.5 degrees.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:45 and boil at 11:45. Hops in at start of boil and then at 20 minutes. (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.
Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 1:55. Finished at 3:55 Clean up begins.
This batch finished fermenting Dec. 23rd and was racked on Dec. 28th, and filtered Dec. 31st. It was carbonated, bottled and kegged on Jan. 4th.
CHEEERS!
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:50
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| Batch 1306 |
Batch Number: 1306
Beer Style: FEELS GOOD IMPERIAL PILSNER
Brew Date: Dec. 17/10
Brewer: Jeremy
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Torrified Wheat, Canadian 2-row barley.
Hops in boil: Saaz (pellets, A.A. 5.5%), Northern Brewer (pellets, A.A. 9.8%).
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 4.60.
Mash in @ 8:50, strike temp @ 71 degrees. Mash temp @ 30 min was 65 degrees.
Set taps 10:20.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:50. Boil @ 11:50. Added Saaz hops at boil, then at 20 minutes added Northern Brewer and then a final addition of Northern Brewer was added at 30 minutes into the boil.
Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:30. Finished at 4:10pm; cleaning begins.
This batch was fermented on Dec. 20th racked on Dec. 28 and filtered Dec. 31st . It was carbonated and bottled the Jan. 4th.
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:49
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| Batch 1305 |
Batch Number: 1305
Beer Style: Simeon Jones
Brew Date: Dec. 16/10
Brewer: Esty
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Torrified Wheat, Canadian 2-Row.
Hops in boil: Willamette (pellets, A.A. 4.8%),
Hops in hop perc: Willamette (leaf, A.A. 5.6%).
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 4.89.
Mash in @ 8:20, strike temp @ 64.5 degrees. Mash temp @ 30 min was 64.5 degrees.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:30. Boil at 11:30. Hops in at start of boil and then at 20 minutes. 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. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Willamette leaf-hop juice added to the hop perc before sparging.
This batch finished fermenting Dec. 19th, was racked on Dec. 20th and filtered Dec. 21st. It was carbonated and kegged on Dec. 21st and bottled and kegged on Dec. 22nd.
CHEERS!
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:47
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| Batch 1304 |
Batch Number: 1304
Beer Style: Winter Warmer
Brew Date: Dec. 15/10
Brewer: Jeremy Mclaughlin
Recipe: Grain: (Muntons) Maris Otter pale Malt, Canadian Prairie 2 row, Torrified Wheat, Chocolate Malt, Crystal 240
Hops in boil: Cascade (pellets, A.A. 5.4%), Goldings (pellets, A.A. 4.5%). Palisade (pellets, A.A. 7.3%)
Hops in hop perc: Willamette (leaf, A.A. 5.6%), Tettnang (leaf, A.A. 4.7%)
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 4.56.
Mash in @ 8:35, strike temp @ 69 degrees. Mash temp @ 30 min was 65 degrees.
Begin sparge 30 minutes later at a temp of 82 degrees.
Copper up at 12:05 and boil at 11:55. Goldings in at start of boil, Pallisade in at 20 minutes and then Cascade at 30 minutes. Demerara sugar added at 40 min. Irish moss added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after burners are shut off.
Willamette/Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 1:55 and finished at 3:55. Clean up begins.
This batch finished fermenting Dec. 19th, was racked on Dec. 21st and filtered Dec. 22nd. It was carbonated Dec. 22nd and kegged and bottled on Dec. 23rd.
CHEEERS!!
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:45
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| Batch 1303 |
Batch Number: 1303
Beer Style: Winter Warmer
Brew Date: Dec. 14/10
Brewer: Andrew Powers
Recipe: Grain: (Muntons) Maris Otter pale Malt, Canadian Prairie 2 row, Torrified Wheat, Chocolate Malt, Crystal 240
Hops in boil: Cascade (pellets, A.A. 5.4%), Goldings (pellets, A.A. 4.5%). Palisade (pellets, A.A. 7.3%)
Hops in hop perc: Willamette (leaf, A.A. 5.6%), Tettnang (leaf, A.A. 4.7%)
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 4.83.
Mash in @ 8:25, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees.
Begin sparge 30 minutes later at a temp of 79 degrees.
Copper up at 11:40 and boil at 11:40. Palisade in at start of boil, Goldings at 20 minutes and then Cascade at 30 minutes. Demerara sugar added at 40 min. Irish moss added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after burners are shut off.
Willamette/Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 1:40 and finished at 3:35. Clean up begins.
This batch finished fermenting Dec. 19th, was racked on Dec. 20th and filtered Dec. 21st. It was carbonated, kegged and bottled on Dec. 21st.
CHEEERS!!!
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| Posted by Dennis on Tuesday, May 10, 2011 at 13:37
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