There are 495 Brewer's Log Book entries in 50 pages and your are on page number 15
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| Batch # 998 |
Batch Number: 998
Beer Style: Irish Red
Brew Date: July 7/09
Brewer: Jordan Trethewey
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, 3lbs of ground Red Whale coffee and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.88.
Mash in @ 8:38, strike temp @ 75 degrees. Mash temp @ 30 min was 71 degrees. Mash was normal. 2200L of water in HLB. Used 875L in mash and 125L in hop perc.
Set taps 9:38.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 12:15 and Boil at 12:15. 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 (995, fluffy) Finished at TBA Clean-up begins.
Gravities: First runnings, 1.0925, pH 5.44, 1 hr. runnings, 1.0875, pH 5.39, last runnings, 1.006, pH 5.13, Boiled wort, 1.0545, pH 5.17, Declared wort - TBA, pH TBA, hop juice pH 5.53.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, July 07, 2009 at 14:41
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| Batch # 997 |
Batch Number: 997
Beer Style: Best Bitter
Brew Date: July 6/09
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 5.15.
Mash in @ 8:30, strike temp @ 74.5 degrees. Mash temp @ 30 min was 70.5 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 20 minutes later at a temp of 81 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 5.47, 1 hr. runnings 1.079, pH 5.32, last runnings, 1.0095, pH 5.56, Boiled wort, 1.0545, pH 5.11, Declared wort - 1.052, pH 5.01, Hop juice pH 5.23.
Fermentation: TBA.
Cheers, AE
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| Posted by Andrew on Monday, July 06, 2009 at 16:51
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| Batch # 996 |
Batch Number: 996
Beer Style: Best Bitter
Brew Date: July 3/09
Brewer: Jordan Trethewey
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 4.34.
Mash in @ 8:27, strike temp @ 74.5 degrees. Mash temp @ 30 min was 71.5 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 20 minutes later at a temp of 81 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, 1.093, pH 5.16, 1 hr. runnings 1.082, pH 5.12, last runnings, 1.006, pH 5.49, Boiled wort, 1.0545, pH 5.12, Declared wort - 1.0515, pH 4.98, Hop juice pH 5.25.
Fermentation: TBA.
Cheers, JT
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| Posted by Jordan on Friday, July 03, 2009 at 14:18
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| Batch # 995 |
Batch Number: 995
Beer Style: Dark and Stormy Night
Brew Date: JULY 2/09
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%). 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 5.04.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 35 minutes later at a temp of 80 degrees.
Copper up at 12:15. Boil at 12:40. Hops in at start of boil (Saphire) and then at 20 minutes (Saphire). 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 2:40. Yeast and yeast nutrient pitched and roused into FV3 at 3:20(yeast from batch # 992(ok/thick) Finished at 4:40. Clean-up begins.
Gravities: First runnings, 1.1015, pH 5.34, 1 hr. runnings, 1.083, pH 5.26, last runnings- 1.0065, pH 5.41, Boiled wort, 1.060, pH 5.03. Declared wort - 1.055, pH 5.00.
Fermentation: TBA
Cheers, AE
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| Posted by Jordan on Thursday, July 02, 2009 at 15:58
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| Batch # 994 |
Batch Number: 994
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 30/09
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Goldings (pellets A.A. 5.6%), 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 4.87.
Mash in @ 8:23, strike temp @ 75 degrees. Mash temp @ 30 min was 71.5 degrees.
Set taps 9:53.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:20. Boil at 12:20. 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 2:20. Yeast and yeast nutrient pitched and roused into FV1 at 3:00.(yeast from batch # 991). Finished at TBA. Clean up begins.
Gravities: First runnings, 1.101, pH 5.09, 1 hr. runnings, 1.0385, pH 5.18, last runnings 1.0065, pH 5.53, Boiled wort, 1.050, pH 4.97. Declared wort - TBA.
Fermentation: Crashed and stripped at 1.014 on July 3
Cheers, JT
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| Posted by Jordan on Tuesday, June 30, 2009 at 14:16
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| Batch # 993 |
Batch Number: 993
Beer Style: Man's Best Friend
Brew Date: June 29/09
Brewer: Andrew Estabrooks
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, 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, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.80.
Mash in @ 8:25, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 25 minutes later at a temp of 80 degrees.
Copper up at 12:05. Boil at 12:05. 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 2:05. Yeast pitched and roused into FV3 .(yeast from batch #991/92, (ok/soupy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.0885, pH 5.30, 1 hr. runnings, 1.079, pH 5.21, last runnings, 1.010, pH 5.46, Boiled wort, 1.056, pH 5.01. Declared wort - 1.0535, pH 4.98.
Fermentation: TBA
Cheers, AE
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| Posted by Jordan on Tuesday, June 30, 2009 at 14:13
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| Batch # 992 |
Batch Number: 992
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 25/09
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Goldings (pellets A.A. 5.6%), 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 5.28.
Mash in @ 8:25, strike temp @ 75 degrees. Mash temp @ 30 min was 72 degrees.
Set taps 9:55.
Begin sparge 30 minutes later at a temp of 81 degrees.
Copper up at 12:26. Boil at 12:26. 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 2:30. Yeast and yeast nutrient pitched and roused into FV2 at 3:25.(yeast from batch # 987/88). Finished at TBA. Clean up begins.
Gravities: First runnings, 1.102, pH 5.31, 1 hr. runnings, 1.061, pH 5.50, last runnings 1.006, pH 5.59, Boiled wort, 1.0505, pH 5.32. Declared wort - 1.047, pH 5.14.
Fermentation: Crashed and stripped on June 27 at 1.016.
Cheers, JT
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| Posted by Jordan on Thursday, June 25, 2009 at 14:53
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| Batch # 991 |
Batch Number: 991
Beer Style: Blonde Ale
Brew Date: June 24/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas Fawcett) 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 5.00.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was 71.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 30 minutes later at a temp of 81 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, 1.0885, pH 5.72, 1 hr. runnings, oops, last runnings, 1.009, pH 5.76, Boiled wort, 1.0525, pH 5.48, Declared wort - 1.049, pH 5.21. Hop juice: pH 5.34.
Fermentation: Crashed and stripped at 1.018 on June 27.
Cheers, AE
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| Posted by Andrew on Wednesday, June 24, 2009 at 16:27
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| Batch # 990 |
Batch Number: 990
Beer Style: Best Bitter
Brew Date: June 23/09
Brewer: Jordan Trethewey
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. 5.3%), Hops in hop perc: Cascade (leaf, A.A. 8.0%), 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 5.90.
Mash in @ 8:20, strike temp @ 75 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 925L mashing in and 125L in the hop perc.
Set taps 9:20.
Begin sparge 26 minutes later at a temp of 81 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, 1.0815, pH 5.67, 1 hr. runnings 1.0835, pH 5.33, last runnings, 1.0065, pH 5.70, Boiled wort, 1.054, pH 5.16, Declared wort - 1.0505, pH 4.96, Hop juice pH 5.27.
Fermentation: Crashed and stripped on June 27 at 1.017.
Cheers, JT
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| Posted by Andrew on Tuesday, June 23, 2009 at 15:11
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| Batch # 988 |
Batch Number: 988
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 18/09
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Goldings (pellets A.A. 5.6%), Organic Saphire (A.A. 3.7%). Hops in hop perc: none (all out of organic leaf).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 5.13.
Mash in @ 8:25, strike temp @ 74 degrees. Mash temp @ 30 min was 72 degrees.
Set taps 9:55.
Begin sparge 30 minutes later at a temp of 78 degrees.
Copper up at 12:33. Boil at 12:41. 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. More Saphire added at 55 minutes to make up for the lack of dry hopping. Recirculation stopped 1o minutes after the burners are turned off.
Fridge started at 2:41. Yeast and yeast nutrient pitched and roused into FV3 at 3:00.(yeast from batch # 986). Finished at TBA. Clean up begins.
Gravities: First runnings, 1.1015, pH n/a, 1 hr. runnings, 1.072, pH n/a, last runnings 1.0065, pH n/a, Boiled wort, 1.0475, pH 5.19. Declared wort - TBA.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Thursday, June 18, 2009 at 15:01
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