There are 495 Brewer's Log Book entries in 50 pages and your are on page number 10
|
| Batch # 1048 |
Batch Number: 1048
Beer Style: Winter Warmer
Brew Date: October 1/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, OiO 2-row barley, Muntons Chocolate Malt.
Hops in boil: Hersbrucker Hallertau (pellets, A.A. 4.0%), First Gold (pellets, A.A. 9.5%), Cascade (pellets, A.A. 5.4%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%), 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 4.82.
Mash in @ 8:45, strike temp @ 70 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal. 2200L of water in HLB. Used 1125L in mash and 125L in hop perc.
Set taps 10:15.
Begin sparge 20 minutes later at a temp of 78 degrees.
Copper up at 12:50 and Boil at 12:50. Hops in at start of boil (Hersbrucker) and then at 20 minutes (First Gold), at 30 min. (Cascade). Demerarra sugar added at 40 min. 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/Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 3:10 (slow MBF filter!!). Yeast pitched and roused into FV4 at 4:10. Finished at 4:40 Clean-up begins.
Gravities: First runnings, 1.102, pH 5.11, 1 hr. runnings, 1.0835, pH 4.89, last runnings, 1.030, pH 5.01, Boiled wort, 1.080, pH 4.72 Declared wort - TBA, pH TBA.
Cheers, JT
Cheers, JT
|
| Posted by Jordan on Thursday, October 01, 2009 at 15:37
Comments
(1)
|
|
|
| Batch # 1047 |
Batch Number: 1047
Beer Style: Blonde Ale
Brew Date: September 30/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row Barley.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang (pellets. A.A. 3.4%). Hops in hop perc: Cascade (leaf, A.A. 8.0%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.86.
Mash in @ 8:30, strike temp @ 72 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 28 minutes later at a temp of 76.5 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.
Gravities: First runnings, 1.091, pH 5.31, 1 hr. runnings, 1.080, pH 5.26, last runnings 1.012 pH 5.38, Boiled wort, 1.0535, pH 5.01, Declared wort - 1.050, pH 4.98.
Cheers, AE
|
| Posted by Andrew on Wednesday, September 30, 2009 at 16:37
Comments
(0)
|
|
|
| Batch # 1046 |
Batch Number: 1046
Beer Style: Best Bitter
Brew Date: September 29/09
Brewer: Jordan Trethewey
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. 4.5%), Hops in hop perc: Cascade (leaf, A.A. 8.0%), Willamette (leaf, A.A. 6.4%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.81.
Mash in @ 8:25, strike temp @ 70 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 28 minutes later at a temp of 78 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 5.38, 1 hr. runnings 1.084, pH 5.22, last runnings, 1.0085, pH 5.27, Boiled wort, 1.0535, pH 4.91, Declared wort - TBA, pH TBA.
Cheers, JT
|
| Posted by Jordan on Tuesday, September 29, 2009 at 14:25
Comments
(0)
|
|
|
| Batch # 1045 |
Batch Number: 1045
Beer Style: Yippee IPA
Brew Date: Sept. 28/09
Brewer: Andrew Estabrooks
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt(240/150), OiO Torrified 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. 8.0%), 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 4.94.
Mash in @ 8:40, strike temp @ 72 degrees. Mash temp @ 30 min was 68.5 degrees.
Set taps 10:10.
Begin sparge 26 minutes later at a temp of 78 degrees.
Copper up at 12:15. Boil at 12:35. Hops in at start of boil (Palisade) and then at 30 minutes (Amarillo), 40 minutes (Cascade), 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 FV2 at 3:45 Finished at 5:00. Clean-up begins.
Gravities: First runnings, 1.094, pH 5.37, 1 hr runnings, 1.080, pH 5.15, last runnings 1.014, pH 5.48, Boiled wort, oops, Declared wort - 1.0635, pH 5.01. Hop juice: pH 5.22
Cheers, Esty
|
| Posted by Esty on Monday, September 28, 2009 at 17:21
Comments
(0)
|
|
|
| Batch # 1044 |
Batch Number: 1044
Beer Style: Winter Warmer
Brew Date: September 24/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, OiO 2-row barley, Muntons Chocolate Malt.
Hops in boil: First Goldings (pellets, A.A. 9.5%), Cascade (pellets, A.A. 5.4%), Tettnang (pellets, A.A. 3.4%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%), Tettnang (pellets, 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 4.98.
Mash in @ 8:50, strike temp @ 71 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal. 2200L of water in HLB. Used 1100L in mash and 125L in hop perc.
Set taps 10:20.
Begin sparge 21 minutes later at a temp of 78 degrees.
Copper up at 12:30 and Boil at 12:40. Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade), at 30 min. (First Gold). Demerarra sugar added at 40 min. 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/Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 2:40. Yeast pitched and roused into FV3 at 3:45. Finished at 4:40 Clean-up begins.
Gravities: First runnings, 1.102, pH 5.27, 1 hr. runnings, 1.086, pH 5.10, last runnings, 1.024, pH 5.48, Boiled wort, 1.080, pH 4.85 Declared wort - 1.0745, pH 4.86.
Cheers, JT
|
| Posted by Jordan on Thursday, September 24, 2009 at 17:27
Comments
(0)
|
|
|
| Batch # 1043 |
Batch Number: 1043
Beer Style: Blonde Ale
Brew Date: September 23/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row Barley.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang (pellets. A.A. 3.4%). Hops in hop perc: Cascade (leaf, A.A. 8.0%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.93.
Mash in @ 8:29, strike temp @ 72 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:29.
Begin sparge 31 minutes later at a temp of 78 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.
Gravities: First runnings, 1.089, pH 5.46, 1 hr. runnings, 1.071, pH 5.48, last runnings 1.010 pH 5.10, Boiled wort, 1.0505, pH 5.30, Declared wort - 1.048, pH 4.97.
Cheers, AE
|
| Posted by Andrew on Wednesday, September 23, 2009 at 16:42
Comments
(1)
|
|
|
| Batch # 1042 |
Batch Number: 1042
Beer Style: Man's Best Friend
Brew Date: September 22/09
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, Canadian 2-row barley, OiO Torrified wheat.
Hops in boil: Liberty (pellets, A.A. 3.0%). Hops in hop perc: US Tettnang (leaf, A.A. 4.7%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.89.
Mash in @ 8:37, strike temp @ 71 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:37.
Begin sparge 26 minutes later at a temp of 76.5 degrees.
Copper up at 12:19. Boil at 12:19. Hops in at start of boil (liberty) and then at 20 minutes (liberty). 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 2:19. Yeast pitched and roused into FV3 .(yeast from batch #1034/38, (sludgy/pebbly). Finished at 4:20. Clean-up begins.
Gravities: First runnings, 1.0895, pH oops, 1 hr. runnings, 1.0885, pH 5.52, last runnings, 1.010, pH 5.83, Boiled wort, 1.057, pH 5.07. Declared wort - TBA, pH TBA.
Cheers, JT
|
| Posted by Jordan on Tuesday, September 22, 2009 at 14:45
Comments
(0)
|
|
|
| Batch # 1041 |
Batch Number: 1041
Beer Style: Best Bitter
Brew Date: September 21/09
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. 4.5%), Hops in hop perc: Cascade (leaf, A.A. 8.0%), Willamette (leaf, A.A. 6.4%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.96.
Mash in @ 8:30, strike temp @ 71.5 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 26 minutes later at a temp of 77 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 5.25, 1 hr. runnings 1.078, pH 5.23, last runnings, 1.008, pH 5.20, Boiled wort, oops, pH oops, Declared wort - 1.050, pH 4.99.
Cheers, AE
|
| Posted by Jordan on Tuesday, September 22, 2009 at 14:40
Comments
(0)
|
|
|
| Batch # 1040 |
Batch Number: 1040
Beer Style: Winter Warmer
Brew Date: September 17/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, OiO 2-row barley, Muntons Chocolate Malt.
Hops in boil: First Goldings (pellets, A.A. 9.5%), Cascade (pellets, A.A. 5.4%), Tettnang (pellets, A.A. 3.4%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%), Tettnang (pellets, 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 4.31.
Mash in @ 8:37, strike temp @ 70.5 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal. 2200L of water in HLB. Used 1125L in mash and 125L in hop perc.
Set taps 10:07.
Begin sparge 22 minutes later at a temp of 78.5 degrees.
Copper up at 12:28 and Boil at 12:35. Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade), at 30 min. (First Gold). Demerarra sugar added at 40 min. 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/Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 2:35. Yeast pitched and roused into FV3 at 3:45. Finished at 4:15 Clean-up begins.
Gravities: First runnings, 1.1025, pH 5.21, 1 hr. runnings, 1.087, pH 5.23, last runnings, 1.0245, pH 5.48, Boiled wort, TBA, Declared wort - TBA, Hop juice pH 5.22.
Cheers, JT
|
| Posted by Jordan on Thursday, September 17, 2009 at 14:36
Comments
(1)
|
|
|
| Batch # 1039 |
Batch Number: 1039
Beer Style: Best Bitter
Brew Date: September 16/09
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. 4.5%), Hops in hop perc: Cascade (leaf, A.A. 8.0%), Willamette (leaf, A.A. 6.4%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.75.
Mash in @ 8:27, strike temp @ 71.5 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 800L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 30 minutes later at a temp of 77 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, 1.092, pH 5.18, 1 hr. runnings 1.056, pH 5.16, last runnings, 1.011, pH 5.07, Boiled wort, 1.052, pH 4.93, Declared wort - 1.049, pH 4.84.
Cheers, AE
|
| Posted by Jordan on Wednesday, September 16, 2009 at 15:48
Comments
(0)
|
|
|
|
