There are 495 Brewer's Log Book entries in 50 pages and your are on page number 13
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| Batch # 1018 |
Batch Number: 1018
Beer Style: Dooryard Summer Wheat Ale
Brew Date: August 11/09
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. 7.4%)
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.82.
Mash in @ 8:25, strike temp @ 75.5 degrees. Mash temp @ 30 min was 69 degrees.
Set taps 9:55.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:40. Boil at 12:40. Goldings hops in at start of boil and Saphire at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 1o minutes after the burners are turned off.
Fridge started at 2:40. Yeast and yeast nutrient pitched and roused into FV1 at 3:15.(yeast from batch # 1014). Finished at TBA. Clean up begins.
Gravities: First runnings, 1.102, pH 5.78, 1 hr. runnings, 1.048, pH 5.99, last runnings 1.006, pH 6.17, Boiled wort,1.0515 pH 5.59, Declared wort - TBA, pH TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, August 11, 2009 at 15:16
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| Batch# 1016 |
Batch Number: 1016
Beer Style: Irish Red
Brew Date: Aug. 7/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, 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 4.89.
Mash in @ 8:25, strike temp @ 76.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 925L in mash and 125L in hop perc.
Set taps 9:25.
Begin sparge 31 minutes later at a temp of 80 degrees.
Copper up at 11:45 and Boil at 11:55. Hops in at start of boil (EK Goldings) and then at 20 minutes (First Gold). 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 1:55. Yeast pitched and roused into FV4 at 2:30 (1012, thin) Finished at 3:30 Clean-up begins.
Gravities: First runnings, 1.084, pH 5.16, 1 hr. runnings, 1.058, pH 5.02, last runnings, 1.010, pH 4.99, Boiled wort, 1.0545, pH 4.78, Declared wort - 1.052, pH 4.77, hop juice pH 5.13.
Fermentation: Crashed and stripped at 1.022 on Aug. 10.
Cheers, AE
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| Posted by Jordan on Tuesday, August 11, 2009 at 15:11
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| Batch # 1017 |
Batch Number: 1017
Beer Style: Simeon Jones
Brew Date: Aug. 10/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Hops in hop perc: Willamette (leaf, A.A. 6.6%).
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 5.09.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 34 minutes later at a temp of 80.5 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, 1.087, pH 5.45, 1 hr. runnings, 1.054, pH 5.28, last runnings - 1.006, pH 5.19, Boiled wort 1.050, pH 5.04, Declared wort - 1.047, pH 5.00. Hop juice, pH 5.31.
Cheers, AE
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| Posted by Andrew on Monday, August 10, 2009 at 16:53
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| Batch # 1015 |
Batch Number: 1015
Beer Style: Best Bitter
Brew Date: August 6/09
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%), 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 4.89.
Mash in @ 8:25, strike temp @ 73.5 degrees. Mash temp @ 30 min was 71 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 20 minutes later at a temp of 81 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, 1.0915, pH 5.32, 1 hr. runnings 1.082, pH 5.33, last runnings, 1.006, pH 4.96, Boiled wort, 1.052, pH 5.02, Declared wort - TBA, pH TBA.
Fermentation: TBA.
Cheers, JT
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| Posted by Jordan on Thursday, August 06, 2009 at 14:22
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| Batch #1014 |
Batch Number: 1014
Beer Style: Blonde Ale
Brew Date: Aug. 5/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
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 5.01.
Mash in @ 8:25, strike temp @ 73.5 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 30 minutes later at a temp of 80 degrees.
Hops in at start of boil (Cascade) 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 leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.093, pH 5.52, 1 hr. runnings, 1.078, pH 5.48 last runnings 1.006 pH 5.43, Boiled wort, 1.053, pH 5.12, Declared wort - 1.050, pH 5.01. Hop juice: pH 5.09.
Cheers, AE
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| Posted by Andrew on Wednesday, August 05, 2009 at 17:00
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| Batch # 1013 |
Batch Number: 1013
Beer Style: Dooryard Summer Wheat Ale
Brew Date: August 4/09
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. 7.4%)
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.66.
Mash in @ 8:20, strike temp @ 74 degrees. Mash temp @ 30 min was 71.5 degrees.
Set taps 9:50.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:15. Boil at 12:15. Goldings hops in at start of boil and Saphire at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 1o minutes after the burners are turned off.
Fridge started at 2:15. Yeast and yeast nutrient pitched and roused into FV1 at 3:15.(yeast from batch # 1009). Finished at 4:15. Clean up begins.
Gravities: First runnings, 1.1097, pH 5.49, 1 hr. runnings, 1.0745, pH 5.64, last runnings 1.0065, pH 5.73, Boiled wort,1.051 pH 5.42, Declared wort - TBA, pH TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, August 04, 2009 at 14:30
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| Batch # 1012 |
Batch Number: 1012
Beer Style: Yippee IPA
Brew Date: July 30/09
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt, OiO Torrified Wheat.
Hops in boil: Chinook (pellets, A.A. 12.0%), Cascade (A.A. 5.4%), Centennial (pellets, A.A. 9.1%), 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 4.99.
Post boil residency of kettle hops this time was 110 minutes. Here's to more bitterness and aroma!
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 69.5 degrees.
Set taps 9:55.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 12:12. Boil at 12:20. Hops in at start of boil (Chinook) and then at 30 minutes (Centennial), 40 minutes (Cascade), 50 minutes (Amarillo). 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 FV1 at 3:40 (yeast from batch # ?-fluffy/pebbly). Finished at TBA. Clean-up begins.
Gravities: First runnings, 1.1005, pH 5.34, 1 hr. runnings, 1.082, pH 5.35, last runnings 1.019, pH 5.42, Boiled wort, 1.068, pH 5.06. Declared wort - TBA, pH TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Thursday, July 30, 2009 at 15:39
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| Batch # 1011 |
Batch Number: 1011
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 29/09
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Saphire (A.A. 3.7%). Hops in hop perc: Org. Hallertau (A.A. 7.4%)
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.77.
Mash in @ 8:25, strike temp @ 75 degrees. Mash temp @ 30 min was 69.5 degrees.
Set taps 9:55.
Begin sparge 31 minutes later at a temp of 80 degrees.
Copper up at 12:15. Boil at 12:45. Saphire hops in at start of boil and Org. Goldings at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 1o minutes after the burners are turned off.
Fridge started at 2:45. Yeast and yeast nutrient pitched and roused into FV3 at 3:25.(yeast from batch # 1009). Finished at 4:30. Clean up begins.
Gravities: First runnings, 1.1097, pH 5.51, 1 hr. runnings, 1.078, pH 5.41, last runnings 1.006, pH 5.72, Boiled wort,1.0505 pH 5.03, Declared wort - 1.046, pH 5.03. Hop juice, pH 5.43.
Cheers, AE
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| Posted by Andrew on Wednesday, July 29, 2009 at 16:28
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| Batch # 1010 |
Batch Number: 1010
Beer Style: Dark and Stormy Night
Brew Date: JULY 28/09
Brewer: Jordan Trethewey
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. Goldings (pellets, 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 4.96.
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 12:15. Boil at 12:30. Hops in at start of boil (Goldings) 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 3:20(yeast from batch # 1003(fluffy/thick-10lbs) Finished at TBA. Clean-up begins.
Gravities: First runnings, 1.102, pH 5.67, 1 hr. runnings, 1.077, pH 5.92, last runnings- 1.016, pH 5.90, Boiled wort, 1.0575, pH 5.54. Declared wort - TBA, pH TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, July 28, 2009 at 14:33
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| Batch # 1009 |
Batch Number: 1009
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 27/09
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Saphire (A.A. 3.7%). Hops in hop perc: Org. Hallertau (A.A. 7.4%)
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 5.02.
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 69.5 degrees.
Set taps 10:00.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:20. Boil at 12:45. Saphire hops in at start of boil and Saphire at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 1o minutes after the burners are turned off.
Fridge started at 2:45. Yeast and yeast nutrient pitched and roused into FV1 at 3:25.(yeast from batch # 1008). Finished at 4:30. Clean up begins.
Gravities: First runnings, 1.1095, pH 5.56, 1 hr. runnings, 1.071, pH 5.37, last runnings 1.008, pH 5.29, Boiled wort,1.050 pH 5.15, Declared wort - 1.047, pH 5.02. Hop juice, pH 5.63.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Monday, July 27, 2009 at 17:11
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