There are 495 Brewer's Log Book entries in 50 pages and your are on page number 11
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| Batch # 1038 |
Batch Number: 1038
Beer Style: Winter Warmer
FIRST WARMER BREW OF THE SEASON!
Brew Date: September 15/09
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 4.74.
Mash in @ 8:35, strike temp @ 71.5 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal. 2200L of water in HLB. Used 1100L in mash and 125L in hop perc.
Set taps 10:05.
Begin sparge 22 minutes later at a temp of 81.5 degrees.
Copper up at 12:18 and Boil at 12:30. Hops in at start of boil (First Goldings) and then at 20 minutes (Cascade), at 30 min. (Tettnang). 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 2:30. Yeast pitched and roused into FV3 at 3:00. Finished at 4:30 Clean-up begins.
Gravities: First runnings, 1.1005, pH 5.26, 1 hr. runnings, 1.088, pH 5.27, last runnings, 1.026, pH 5.48, Boiled wort, 1.077, pH 5.09, Declared wort - TBA, Hop juice pH 5.38
Cheers, JT
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| Posted by Jordan on Tuesday, September 15, 2009 at 14:36
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| Batch # 1037 |
Batch Number: 1037
Beer Style: Irish Red
Brew Date: September 14/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: EK Goldings (pellets, A.A. 4.4%), UK First Gold (pellets, A.A. 9.5%). 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 4.75.
Mash in @ 8:30, strike temp @ 72 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 27 minutes later at a temp of 77 degrees.
Copper up at 12:00 and Boil at 12:20. Hops in at start of boil (First Goldings) and then at 20 minutes (EK 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 2:20. Yeast pitched and roused into FV2 at 3:00. Finished at 4:00 Clean-up begins.
Gravities: First runnings, 1.090, pH 5.18, 1 hr. runnings, 1.082, pH 4.99, last runnings, 1.0085, pH 5.27, Boiled wort, 1.056, pH 4.94, Declared wort - 1.052, pH 4.83.
Cheers, AE
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| Posted by Andrew on Monday, September 14, 2009 at 16:01
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| Batch # 1036 |
Batch Number: 1036
Beer Style: Irish Red
Brew Date: September 11/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: EK Goldings (pellets, A.A. 4.4%), UK First Gold (pellets, A.A. 9.5%). 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 4.25.
Mash in @ 8:27, strike temp @ 71 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 125L in hop perc.
Set taps 9:27.
Begin sparge 23 minutes later at a temp of 79 degrees.
Copper up at 11:58 and Boil at 12:00. Hops in at start of boil (First Goldings) and then at 20 minutes (EK 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 2:00. Yeast pitched and roused into FV4 at 3:00 (1030/31, soupy) Finished at 3:45 Clean-up begins.
Gravities: First runnings, 1.0915, pH 5.04, 1 hr. runnings, 1.079, pH 4.99, last runnings, 1.008, pH 5.03, Boiled wort, 1.0555, pH 4.82, Declared wort - 1.0515, pH 4.81.
Cheers, JT
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| Posted by Jordan on Friday, September 11, 2009 at 16:43
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| Batch # 1035 |
Batch Number: 1035
Beer Style: Dark and Stormy Night
Brew Date: September 10/09
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 4.94.
Mash in @ 8:30, strike temp @ 72 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 26 minutes later at a temp of 80 degrees.
Copper up at 12:10. Boil at 12:20. 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 2:20. Yeast and yeast nutrient pitched and roused into FV1 at 3:00(yeast from batch # 1031(soupy/thick) Finished at 3:40. Clean-up begins.
Gravities: First runnings, 1.095, pH 5.31, 1 hr. runnings, 1.0675, pH 5.32, last runnings- 1.014, pH 5.30, Boiled wort, 1.058, pH 5.05. Declared wort - 1.054, pH 4.91.
Cheers, AE
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| Posted by Jordan on Friday, September 11, 2009 at 16:36
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| Batch # 1034 |
Batch Number: 1034
Beer Style: Yippee IPA
Brew Date: Sept. 09/09
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.
Post boil residency of kettle hops this time was 90 minutes. Here's to more bitterness and aroma!
Mash in @ 8:35, strike temp @ 71.5 degrees. Mash temp @ 30 min was 67 degrees.
Set taps 10:05.
Begin sparge 33 minutes later at a temp of 80 degrees.
Copper up at 12:05. Boil at 12:50. 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 3:20. Yeast and yeast nutrient pitched and roused into FV3 at 3:45 Finished at 5:00. Clean-up begins.
Gravities: First runnings, 1.093, pH 5.42, 1 hr runnings, 1.090, pH 5.39, last runnings 1.016, pH 5.42, Boiled wort, 1.068, pH 5.01. Declared wort - 1.063, pH 4.91. Hop juice: pH 5.21
Cheers, AE (nice to brew my baby again!!)
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| Posted by Andrew on Wednesday, September 09, 2009 at 17:28
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| Batch # 1033 |
Batch Number: 1033
Beer Style: Blonde Ale
Brew Date: September 8/09
Brewer: Jordan Trethewey
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 @ 8:30, strike temp @ 73 degrees. Mash temp @ 30 min was 69.5 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 27 minutes later at a temp of 80 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, 1.0945, pH 5.62, 1 hr. runnings, 1.082, pH 5.56, last runnings 1.0065 pH 5.64, Boiled wort, 1.051, pH 5.36, Declared wort - TBA, pH TBA.
Cheers, JT
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| Posted by Jordan on Tuesday, September 08, 2009 at 14:42
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| Batch # 1032 |
Batch Number: 1032
Beer Style: Best Bitter
Brew Date: September 3/09
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 4.91.
Mash in @ 8:35, strike temp @ 70 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 30 minutes later at a temp of 80 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, 1.0955, pH 5.32, 1 hr. runnings 1.086, pH 5.23, last runnings, 1.007, pH 5.28, Boiled wort, 1.055, pH 5.05, Declared wort - 1.051, pH 5.07.
Cheers, AE
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| Posted by Jordan on Tuesday, September 08, 2009 at 14:38
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| Batch # 1031 |
Batch Number: 1031
Beer Style: Timberhog Stout
Brew Date: Sept. 2, 2009
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Black malt, Muntons Roasted Barley,Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: Mt. Hood (pellets A.A 4.7%), GR Tettnang (pellets, A.A. 3.4%. Hops in hop perc: 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. to 4.91
Mash in @ 8:35, strike temp @ 74.5 degrees. Mash temp @ 30 min was 67.5 degrees.
Set taps 10:05.
Begin sparge 27 minutes later at a temp of 80 degrees.
Copper up at 12:05. Boil at 12:45.
Fridge started at 2:45. Yeast and yeast nutrient pitched and roused into FV1 at 3:30.(yeast from batch # 1023, sludgy). Finished at 4:20. Clean up begins.
Gravities: First runnings, 1.094, pH 5.26, 1 hr. runnings, 1.073, pH 5.19, last runnings 1.010, pH 5.29, Boiled wort, 1.0575, pH 5.02. Declared wort - 1.054, pH 4.93. Hop juice pH 5.41.
Cheers AE
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| Posted by Jordan on Tuesday, September 08, 2009 at 14:31
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| Batch # 1030 |
Batch Number: 1030
Beer Style: Simeon Jones
Brew Date: Sept. 1/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-row Barley
Hops in boil: Hops in hop perc: Willamette (leaf, A.A. 5.3%).
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 4.62.
Mash in @ 8:30, strike temp @ 72.5 degrees. Mash temp @ 30 min was 69.5 degrees. Started with 2200L of water in the HLB, used 725L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 30 minutes later at a temp of 80 degrees.
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.
Gravities: First runnings, 1.090, pH 5.21, 1 hr. runnings, 1.085, pH 4.81, last runnings - 1.005, pH 5.32, Boiled wort 1.0495, pH 5.10, Declared wort - tba, pH tba. Hop juice, pH 5.43.
Cheers, JT
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| Posted by Jordan on Tuesday, September 01, 2009 at 14:51
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| Batch # 1029 |
Batch Number: 1029
Beer Style: Best Bitter
Brew Date: August 31/09
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%), Tettnang (pellets, A.A. 3.4%), 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 4.57.
Mash in @ 8:26, strike temp @ 73.5 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:26.
Begin sparge 32 minutes later at a temp of 80 degrees.
Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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, 1.0905, pH 5.39, 1 hr. runnings 1.081, pH 5.05, last runnings, 1.008, pH 5.25, Boiled wort, 1.0545, pH 4.85, Declared wort - 1.0515, pH 4.76.
Cheers, AE
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| Posted by Andrew on Monday, August 31, 2009 at 17:20
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