Batch Number: 977

Beer Style: Picaroons Pilsner

Brew Date: May 29 /09

Brewer: Andrew Estabrooks

Recipe: Grain: Weyermann Organic Pilsner Malt, Vienna Malt, Munich.

Hops in boil: Amarillo, Saphire, Palasade.

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 4.99.

Mash in @ 8:45 , strike temp @ 74.5 degrees. Mash temp @ 30 min was 67.5 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.

Set taps 10:15.

Begin sparge 32 minutes later at a temp of 80 degrees.

Willamette, Amarillo leaf-hop juice added to the hop perc before sparging.

Gravities: First runnings, 1.091, pH 5.23, 1 hr. runnings, 1.0795, pH 5.19, last runnings - 1.0085, pH 5.41, Boiled wort 1.075!!, pH 4.92, Declared wort - 1.070, pH 4.83. Hop juice, pH 4.93.

Fermentation: TBA.
Cheers, AE

Batch Number: 976

Beer Style: Simeon Jones

Brew Date: May 28/09

Brewer: Jordan Trethewey

Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat

Hops in boil: Willamette (pellets, A.A. 5.3%). 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 4.96.

Mash in @ 7:36, strike temp @ 74 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 8:36.

Begin sparge 21 minutes later at a temp of 81 degrees.

Hops in at start of boil (Willamette) and then at 20 minutes (Willamette). 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 5.23, 1 hr. runnings, 1.0835, pH 5.19, last runnings - 1.003, pH 5.41, Boiled wort 1.052, pH 4.92, Declared wort - 1.0465, pH 4.83. Hop juice, pH 4.93.

Fermentation: Beer was crashed and stripped on May 30 @ 1.018

Cheers, JT

Batch Number: 975

Beer Style: Watermelon Wheat

Brew Date: May 27/09

Brewer: Esty

Recipe: Grain: Prairie 2 Row, Malted Wheat

Hops in boil: Cascade

Hops in hop perc:Cascade

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 4.72.

Mash in @ 8:30, strike temp @ 74.5 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 10:00.

Begin sparge 32 minutes later at a temp of 81 degrees.

Copper up at 11:47 and Boil at 11:47. Hops in at start of boil (Cascade) and then at 20 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 leaf-hop juice added to hop perc before sparging.

Fridge started at 2:48. Yeast pitched and roused into FV3 at 3:15.(yeast from batch # 973) Finished at 4:40 Clean-up begins.

Gravities: First runnings, 1.1025, 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 - 1.048, pH 4.75, hop juice pH 5.34.

Fermentation: Crashed an stripped at 1.012, May 30.

Cheers, AE

Batch Number: 973 Beer Style: Dooryard Summer Wheat Ale Brew Date: May 22/09 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 4.73. Mash in @ 8:45, strike temp @ 75 degrees. Mash temp @ 30 min was 68 degrees. Set taps 10:15. Begin sparge 34 minutes later at a temp of 82 degrees. Copper up at 11:50. Boil at 11:55. 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 1:50. Yeast and yeast nutrient pitched and roused into FV2 at 3:00.(yeast from batch # 971, ok). Finished at 3:10. Clean up begins. Gravities: First runnings, 1.098, pH 5.45, 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 obn May 26 at 1.016. Cheers, AE

Batch Number: 972

Beer Style: Best Bitter

Brew Date: May 21/09

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 5.12.

Mash in @ 8:30, strike temp @ 76 degrees. Mash temp @ 30 min was 71 degrees. Started with 2200L of water in the HLB, used 925L mashing in and 125L in the hop perc.

Set taps 9:30.

Begin sparge 25 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, 1.085, pH 5.38, 1 hr. runnings 1.065, pH 5.45, last runnings, 1.0075, pH 5.71, Boiled wort, 1.0535, pH 5.12, Declared wort - 1.055, pH 4.96, Hop juice pH 5.44.

Fermentation: crashed and stripped on May 26 at 1.0235!!.

Cheers, JT

Batch Number: 971

Beer Style: Dooryard Summer Wheat Ale

Brew Date: May 20/09

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 4.96.

Mash in @ 7:35, strike temp @ 73.5 degrees. Mash temp @ 30 min was 69.5 degrees.

Set taps 9:05.

Begin sparge 20 minutes later at a temp of 81 degrees.

Copper up at 11:45. Boil at 11:45. 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 1:45. Yeast and yeast nutrient pitched and roused into FV1 at 3:30.(yeast from batch # 969, sludgy). Finished at 3:15. Clean up begins.

Gravities: First runnings, 1.0985, pH 5.54, 1 hr. runnings, 1..41, pH 5.81, last runnings 1.0115, pH 5.88, Boiled wort, 1.0495, pH 5.49. Declared wort - 1.046, pH 5.26. Hop juice pH 5.27.


Fermentation: Crashed and stripped on May 23 at 1.015.

Cheers, AE

Batch Number: 970

Beer Style: Best Bitter

Brew Date: May 19/09

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, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 5.03.

Mash in @ 9:46, strike temp @ 73 degrees. Mash temp @ 30 min was 71.5degrees. Started with 2200L of water in the HLB, used 925L mashing in and 125L in the hop perc.

Set taps 10:46.

Begin sparge 25 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, 1.087, pH 5.38, 1 hr. runnings 1.0865, pH 5.45, last runnings, 1.0075, pH 5.71, Boiled wort, 1.0595, pH 5.12, Declared wort - 1.055, pH 4.98, Hop juice pH 5.48.

Fermentation: crashed and stripped on May 19 at 1.019.

Cheers, JT

Batch Number: 968

Beer Style: Dooryard Summer Wheat Ale

Brew Date: May 11/09

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: 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 5.06.

Mash in @ 9:17, strike temp @ 73.5 degrees. Mash temp @ 30 min was 70 degrees.

Set taps 10:47.

Begin sparge 20 minutes later at a temp of 81 degrees.

Copper up at 1:00. Boil at 1:00. 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 3:00. Yeast and yeast nutrient pitched and roused into FV1 at 3:30.(yeast from batch # 966/67, sludgy). Finished at 4:30. Clean up begins.

Gravities: First runnings, 1.0985, pH 5.54, 1 hr. runnings, 1..41, pH 5.81, last runnings 1.0115, pH 5.88, Boiled wort, 1.0495, pH 5.49. Declared wort - 1.046, pH 5.26. Hop juice pH 5.27.


Fermentation: Crashed and stripped on May 14 at 1.014.

Cheers, JT