There are 495 Brewer's Log Book entries in 50 pages and your are on page number 16
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| Batch # 897 |
Batch Number: 987
Beer Style: Yippee IPA
Brew Date: June 17/09
Brewer: Andrew Estabrooks
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt, OiO Torrified Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), 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
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| Posted by Jordan on Thursday, June 18, 2009 at 14:49
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| Batch # 986 |
Batch Number: 986
Beer Style: Irish Red
Brew Date: June 16/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, Muntons Roasted Barley
Hops in boil: E.K. Goldings (pellets, A.A. 4.4%), E.K. Goldings (pellets, A.A. 9.1%). 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 4.80.
Mash in @ 8:37, strike temp @ 77.5 degrees. Mash temp @ 30 min was 74 degrees. Mash was normal. 2200L of water in HLB. Used 925L in mash and 125L in hop perc.
Set taps 9:37.
Begin sparge 26 minutes later at a temp of 81 degrees.
Copper up at 12:00 and Boil at 12:00. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (E.K. 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 FV3 at 2:45 Finished at 3:40 Clean-up begins.
Gravities: First runnings, 1.093, pH 5.30, 1 hr. runnings, 1.084, pH 5.19, last runnings, 1.0055, pH 5.13, Boiled wort, 1.056, pH 4.81, Declared wort - 1.052, pH 4.74, hop juice pH 5.07.
Fermentation: TBA
Cheers, JT
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| Posted by Andrew on Tuesday, June 16, 2009 at 16:28
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| Batch # 985 |
Batch Number: 985
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 15/09
Brewer: Andrew Estabrooks
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: Organic Hallertau (leaf A.A. 8.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.93.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 10:00.
Begin sparge 28 minutes later at a temp of 82 degrees.
Copper up at 12:05. Boil at 12:05. 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 2:05. Yeast and yeast nutrient pitched and roused into FV3 at 3:00.(yeast from batch # 978, beautiful yeast). Finished at 4:15. Clean up begins.
Gravities: First runnings, 1.100, pH 5.48, 1 hr. runnings, 1.078, pH 5.31, last runnings 1.006, pH 5.82, Boiled wort, 1.051, pH 5.56. Declared wort - 1.050, pH 5.01. Hop juice pH 5.13.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Monday, June 15, 2009 at 16:10
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| Batch # 984 |
Batch Number: 984
Beer Style: Best Bitter
Brew Date: June 11/09
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. 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 4.90.
Mash in @ 8:45, strike temp @ 76 degrees. Mash temp @ 30 min was 67.5 degrees. Started with 2200L of water in the HLB, used 925L mashing in and 125L in the hop perc.
Set taps 9:45.
Begin sparge 28 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, 1.0955, pH 5.38, 1 hr. runnings 1.075, pH 5.45, last runnings, 1.0075, pH 5.71, Boiled wort, 1.056, pH 5.12, Declared wort - 1.053, pH 4.96, Hop juice pH 5.44.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Sunday, June 14, 2009 at 18:34
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| Batch # 983 |
Batch Number: 983
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 9/09.....Esty's Birthday!!!!!
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: Organic Hallertau (leaf A.A. 8.6%).
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 @ 8:27, strike temp @ 74.5 degrees. Mash temp @ 30 min was 70.5 degrees.
Set taps 9:57.
Begin sparge 32 minutes later at a temp of 82 degrees.
Copper up at 12:30. Boil at 4:00.(Propane ran out.....lots of time for clean up while waiting for the propane truck!!) 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 6:00. Yeast and yeast nutrient pitched and roused into FV4 at 7:00.(yeast from batch # 978, beautiful yeast). Finished at 7:45. Clean up begins.
Gravities: First runnings, 1.102, pH 5.48, 1 hr. runnings, 00ps, pH 5.31, last runnings 1.006, pH 5.82, Boiled wort, 1.051, pH 5.56. Declared wort - 1.048, pH 5.01. Hop juice pH 5.13.
Fermentation: Crashed and stripped on June 12 at 1.0125.
Cheers, JT
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| Posted by Andrew on Sunday, June 14, 2009 at 18:22
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| Batch # 982 |
Batch Number: 982
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 8/09
Brewer: Andrew Estabrooks
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: Organic Hallertau (leaf A.A. 8.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.93.
Mash in @ 8:33, strike temp @ 76 degrees. Mash temp @ 30 min was 68.5 degrees.
Set taps 10:03.
Begin sparge 32 minutes later at a temp of 82 degrees.
Copper up at 12:25. Boil at 12:30. 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 FV3 at 3:00.(yeast from batch # 978, beautiful yeast). Finished at 4:10. Clean up begins.
Gravities: First runnings, 1.102, pH 5.48, 1 hr. runnings, 00ps, pH 5.31, last runnings 1.006, pH 5.82, Boiled wort, 1.051, pH 5.56. Declared wort - 1.048, pH 5.01. Hop juice pH 5.13.
Fermentation: Crashed and stripped on June 12 at 1.0145.
Cheers, AE
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| Posted by Andrew on Sunday, June 14, 2009 at 18:19
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| Batch # 981 |
Batch Number: 981
Beer Style: Best Bitter
Brew Date: June 4/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (pellets, A.A. 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, 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 @ 74.5 degrees. Mash temp @ 30 min was 71.5 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 21 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, 1.0915, pH 5.38, 1 hr. runnings 1.0825, pH 5.20, last runnings, 1.007, pH 5.60, Boiled wort, 1.055, pH 5.17, Declared wort - 1.052, pH 5.01, Hop juice pH 5.49.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Thursday, June 04, 2009 at 15:53
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| Batch # 980 |
Batch Number: 980
Beer Style: Irish Red
Brew Date: June 3/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, Muntons Roasted Barley
Hops in boil: E.K. Goldings (pellets, A.A. 4.4%), E.K. Goldings (pellets, A.A. 9.1%). 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 4.98.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 72 degrees. Mash was normal. 2200L of water in HLB. Used 925L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 19 minutes later at a temp of 81 degrees.
Copper up at 11:47 and Boil at 11:47. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (E.K. 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 1:47. Yeast pitched and roused into FV3 at 2:15 Finished at 3:40 Clean-up begins.
Gravities: First runnings, 1.085, pH 5.27, 1 hr. runnings, 1.078, pH 5.07, last runnings, 1.008, pH 5.04, Boiled wort, 1.0535, pH 4.88, Declared wort - 1.050, pH 4.75, hop juice pH 5.34.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Thursday, June 04, 2009 at 13:22
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| Batch # 979 |
Batch Number: 979
Beer Style: Yippee IPA
Brew Date: June 2/09
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt, OiO Torrified Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), 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 4.10 (?!).
* We dropped the use of gypsum to 1kg. and let the kettle hops sit for 90 minutes.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 69 degrees.
Set taps 10:05.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:23. Boil at 12:30. Hops in at start of boil (Palisade) and then at 20 minutes (Amarillo), 30 minutes (Centennial), 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 3:00. Yeast and yeast nutrient pitched and roused into FV1 at 3:40 (yeast from batch # 975/76 (thick/heavy). Finished at 4:45. Clean-up begins.
Gravities: First runnings, 1.0875, pH 5.72, 1 hr. runnings, 1.0875, pH 5.70, last runnings 1.0155, pH 5.96, Boiled wort, 1.0705, pH 5.27. Declared wort - 1.065, pH 5.15.
Fermentation: TBA
Cheers, JT
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| Posted by Jordan on Tuesday, June 02, 2009 at 17:19
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| Batch # 978 |
Batch Number: 978
Beer Style: Blonde Ale
Brew Date: June 1/09
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 5.02.
Mash in @ 8:37, strike temp @ 75 degrees. Mash temp @ 30 min was 69.5 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 35 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, 1.087, pH 5.28, 1 hr. runnings, 1.080, pH 5.17, last runnings, 1.009, pH 5.78, Boiled wort, 1.0523, pH ?, Declared wort - 1.050, pH ?. Hop juice: pH 5.60.
Fermentation: Crashed and stripped @ 1.017 on June 4.
Cheers, AE
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| Posted by Jordan on Monday, June 01, 2009 at 14:58
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