There are 495 Brewer's Log Book entries in 50 pages and your are on page number 14
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| Batch # 1008 |
Batch Number: 1008
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 23/09
Brewer: Jordan Trethewey
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 5.09.
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 80 degrees.
Copper up at 12:30. Boil at 12:40. 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 2:35. Yeast and yeast nutrient pitched and roused into FV2 at 3:25.(yeast from batch # 1008). Finished at TBA. Clean up begins.
Gravities: First runnings, 1.10975, pH 5.68, 1 hr. runnings, 1.065, pH 5.84, last runnings 1.007, pH 5.90, Boiled wort, TBA, pH TBA . Declared wort - TBA, pH TBA. Hop juice, pH 5.74.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Thursday, July 23, 2009 at 14:11
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| Batch # 1007 |
Batch Number: 1007
Beer Style: Picaroons Pilsner
Brew Date: July 22/09
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich.
Hops in boil: Hersberker, Perle.
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 4.95.
Mash in @ 8:32 , strike temp @ 74.5 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 1000L mashing in and 125L in the hop perc.
Set taps 10:02.
Begin sparge 35 minutes later at a temp of 81.5 degrees.
Willamette, Amarillo leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.0975, pH 5.60, 1 hr. runnings, 1.075, pH 5.11, last runnings - 1.013, pH 5.42, Boiled wort 1.068!!, pH 5.03, Declared wort - 1.064, pH 4.91. Hop juice, pH 5.30.
Fermentation: TBA.
Cheers, AE
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| Posted by Andrew on Wednesday, July 22, 2009 at 17:14
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| Batch # 1006 |
Batch Number: 1006
Beer Style: Watermelon Wheat
Brew Date: July 21/09
Brewer: Jordan Trethewey
Recipe: Grain: Prairie 2 Row, Malted Wheat
Hops in boil: German Hallertau (4.0% A.A.), First Gold (9.5% A.A.)
Hops in hop perc: Cascade (8.0% A.A.)
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 @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 72 degrees. Mash was normal. 2200L of water in HLB. Used 800L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 12:20 and Boil at 12:25. Hops in at start of boil (First Gold) and then at 20 minutes (Hallertau). 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 leaf-hop juice added to hop perc before sparging.
Fridge started at 2:25. Yeast pitched and roused into FV3 at 3:00.(yeast from batch # 1004) Finished at TBA Clean-up begins.
Gravities: First runnings, 1.105+, pH 5.94, 1 hr. runnings, 1.071, pH 5.96, last runnings, 1.005, pH 5.43, Boiled wort, 1.0525, pH 5.39, Declared wort - TBA, pH TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, July 21, 2009 at 14:35
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| Batch # 1005 |
Batch Number: 1005
Beer Style: Irish Red
Brew Date: July 20/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, Muntons Roasted Barley, Muntons Amber malt
Hops in boil: Tettnang (pellets, A.A. 3.4%), 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 4.85.
Mash in @ 8:40, strike temp @ 75 degrees. Mash temp @ 30 min was 69 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:40.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 12:20 and Boil at 12:25. Hops in at start of boil (Tettnang) and then at 20 minutes (First Gold). Irish moss added at 50 minutes. Coffee added at 55 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 2:25. Yeast pitched and roused into FV1 at 3:30 (1001, fluffy) Finished at 4:35 Clean-up begins.
Gravities: First runnings, 1.083, pH 5.08, 1 hr. runnings, 1.085, pH 5.02, last runnings, 1.008, pH 5.01, Boiled wort, 1.056, pH 5.00, Declared wort - 1.0535, pH 4.88, hop juice pH 5.29.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Monday, July 20, 2009 at 16:22
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| Batch # 1004 |
Batch Number: 1004
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 16/09
Brewer: Jordan Trethewey
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 4.62.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was 72.5 degrees.
Set taps 10:05.
Begin sparge 26 minutes later at a temp of 80 degrees.
Copper up at 12:30. Boil at 12:40. 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 2:40. Yeast and yeast nutrient pitched and roused into FV1 at 3:40.(yeast from batch # 998). Finished at 4:15. Clean up begins.
Gravities: First runnings, 1.1097, pH 5.55, 1 hr. runnings, 1.0845, pH 5.72, last runnings 1.0065, pH 5.50, Boiled wort, 1.050, pH 5.26 . Declared wort - 1.047, pH 5.10. Hop juice, pH 4.92.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Friday, July 17, 2009 at 15:24
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| Batch # 1003 |
Batch Number: 1003
Beer Style: Timberhog Stout
Brew Date: July 15, 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 3.7%), GR Tettnang (pellets, A.A. 3.4%. Hops in hop perc: Willamette (leaf, A.A. 6.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH. to 5.02
Mash in @ 8:32, strike temp @ 73.5 degrees. Mash temp @ 30 min was 69 degrees.
Set taps 10:02.
Begin sparge 30 minutes later at a temp of 80.5 degrees.
Copper up at 12:05. Boil at 12:45.
Fridge started at 2:45. Yeast and yeast nutrient pitched and roused into FV4 at 3:30.(yeast from batch # 998, sludgy). Finished at 4:15.(Slow Fridge today, had to slow wort into FV4 because J-ROK was using all the frickin water for the keg washer) Clean up begins.
Gravities: First runnings, 1.086, pH 5.25, 1 hr. runnings, 1.071, pH 5.20, last runnings 1.015, pH 5.08, Boiled wort, 1.059, pH 4.83. Declared wort - 1.0545, pH 4.99. Hop juice pH 5.01.
Fermentation: TBA.....
Cheers AE
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| Posted by Andrew on Wednesday, July 15, 2009 at 17:06
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| Batch # 1002 |
Batch Number: 1002
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 14/09
Brewer: Jordan Trethewey
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 4.86.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 71 degrees.
Set taps 10:00.
Begin sparge 30 minutes later at a temp of 81 degrees.
Copper up at 12:30. Boil at 12:40. 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 2:40. Yeast and yeast nutrient pitched and roused into FV1 at 3:30.(yeast from batch # 998). Finished at TBA. Clean up begins.
Gravities: First runnings, 1.1005, pH 5.60, 1 hr. runnings, 1.069, pH 5.68, last runnings 1.006, pH 5.55, Boiled wort, TBA, pH TBA. Declared wort - TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, July 14, 2009 at 14:12
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| Batch# 1001 |
Batch Number: 1001
Beer Style: Blonde Ale
Brew Date: July 13/09
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 5.89.
Mash in @ 8:27, strike temp @ 74 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:27.
Begin sparge 30 minutes later at a temp of 80.5 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 5.45, 1 hr. runnings, 1.082, pH 5.42 last runnings... oops, Boiled wort, 1.051, pH 5.23, Declared wort - 1.0485, pH 5.08. Hop juice: pH 5.04.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Monday, July 13, 2009 at 15:54
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| Batch # 999B |
Batch Number: 999B
Beer Style: Simeon Jones
Brew Date: July 9/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: First Gold (pellets, A.A. 9.5%). 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 4.91.
Mash in @ 8:35, strike temp @ 73 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 15 minutes later at a temp of 81 degrees.
Hops in at start of boil (First gold) 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. 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, 1.093, pH 5.83, 1 hr. runnings, 1.0485, pH 5.79, last runnings - 1.0055, pH 5.24, Boiled wort 1.0505, pH 5.44, Declared wort - 1.0475, pH 5.15. Hop juice, pH 5.71.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Thursday, July 09, 2009 at 15:09
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| Batch # 999 |
Batch Number: 999
Beer Style: Best Bitter
Brew Date: July 8/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (pellets, A.A. 3.7%), 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 @ 8:33, strike temp @ 75 degrees. Mash temp @ 30 min was 68.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:33.
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, 1.083, pH 5.22, 1 hr. runnings 1.071, pH 5.17, last runnings, 1.0085, pH 5.23, Boiled wort, 1.0545, pH 5.07, Declared wort - 1.052, pH 5.01, Hop juice pH 5.31.
Fermentation: TBA.
Cheers, AE
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| Posted by Andrew on Wednesday, July 08, 2009 at 16:40
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