There are 495 Brewer's Log Book entries in 50 pages and your are on page number 18
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| Batch # 967 |
Batch Number: 967
Beer Style: Timberhog Stout
Brew Date: May 7é09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Weyermann Organic Carafa malt, Muntons Black malt, Muntons Roasted Barley, OiO Toasted Wheat, Spearville Oatmeal pieces.
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
TBC..... AE
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| Posted by Jordan on Sunday, May 10, 2009 at 17:53
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| Batch # 966 |
Batch Number: 966
Beer Style: Irish Red
Brew Date: May 6/09
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%).
You read right! E.K. Goldings is back in our Red after years of being unable to obtain this spicy hop. This should be a good one! More to come!
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 @ 8:40, strike temp @ 76.5 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 9:40.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 11:55 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.(yeast from batch # 964, 32lbs of fresh yeast off of stalled IPA) 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 5.25.
Blame the Thomas F. again for low gravities.
Fermentation: Crashed an stripped at 1.022, May 9.
Cheers, JT
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| Posted by Jordan on Sunday, May 10, 2009 at 17:49
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| Batch # 965 |
Batch Number: 965
Beer Style: Blonde Ale
Brew Date: May 5/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas Fawcett) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade (pellets, A.A. 4.9%), 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 5.23.
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 71 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 38 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, 1.077, pH 5.62, 1 hr. runnings, 1.074, pH 5.57, last runnings, 1.007, pH 5.79, Boiled wort, 1.051, pH 5.04, Declared wort - 1.046, pH 5.32. Hop juice: pH 5.23.
The Thomas F. experiment proved our previous judgements about the malt. Low fermentable sugar yield: an inferior malt for our purposes.
Fermentation: Crashed and stripped at 1.0175, May 8.
Cheers, AE
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| Posted by Jordan on Sunday, May 10, 2009 at 17:40
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| Batch # 964 |
Batch Number: 964
Beer Style: Yippee IPA
Brew Date: May 4/09
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter, Muntons Crystal malt, OiO Torrified Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), Cascade (A.A. 4.9/5.4%%), 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 and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 5.46.
*We tried some techniques learned in Boston at the Craft Brewers convention in regads to hops and bitterness. We dropped the use of gypsum and let the kettle hops sit for 80 minutes, rather than a 50-minute post-boil residence.
Mash in @ 9:05, strike temp @ 75 degrees. Mash temp @ 30 min was 71 degrees.
Set taps 10:25.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 12:47. Boil at 12:47. Hops in at start of boil (Palisade) and then at 20 minutes (Centennial), 30 minutes (Amarillo), 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 3:17. Yeast and yeast nutrient pitched and roused into FV1 at 3:45 (yeast from batch # 962 (thick/fluffy). Finished at 5:00. Clean-up begins.
Gravities: First runnings, 1.088, pH 5.46, 1 hr. runnings, 1.0755, pH oops, last runnings 1.018, pH 5.76, Boiled wort, 1.0635, pH 5.20. Declared wort - 1.060, pH 4.91. Hop juice pH 5.22.
Fermentation: Stripped for yeast on May 6, crashed on May 7 at 1.0195
Cheers, JT
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| Posted by Jordan on Thursday, May 07, 2009 at 17:09
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| Batch # 963 |
Batch Number: 953
Beer Style: Dooryard Summer Wheat Ale
Brew Date: May 1/09
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 5.00.
Mash in @ 8:55, strike temp @ 75 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 10:25.
Begin sparge 50 minutes later at a temp of 82 degrees.
Copper up at 12:35. Boil at 12:35. 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 2:35. Yeast and yeast nutrient pitched and roused into FV2 at 3:00.(yeast from batch # 960, good). Finished at 4:00. Clean up begins.
Gravities: First runnings, 1.100, pH 5.45, 1 hr. runnings, 1.0755, pH 5.31, last runnings 1.006, pH 6.05??, Boiled wort, 1.051, pH 5.56. Declared wort - 1.048, pH 5.01. Hop juice pH oops.
Fermentation: Crashed and stripped obn May 4 at 1.014.
Cheers, AE
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| Posted by Jordan on Thursday, May 07, 2009 at 16:57
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| Batch # 962 |
Batch Number: 962
Beer Style: Dark and Stormy Night
Brew Date: April 28/09
Brewer: Andrew Estabrooks
Brewer's Assistant: Matt Corey
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%), Org. Goldings (A.A. 5.6%). Hops in hop perc: Hallertau (leaf, A.A. 8.6%). 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 5.60.
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal.
Set taps 10:10.
Begin sparge 26 minutes later at a temp of 81 degrees.
Copper up at 12:30. Boil at 12:35. Hops in at start of boil (Saphire) 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 2:40. Yeast and yeast nutrient pitched and roused into FV3 at 3:10(yeast from batch # 959/60(good) Finished at 4:21. Clean-up begins.
Gravities: First runnings, 1.0975, pH 5.48, 1 hr. runnings, 1.067, pH 5.55, last runnings- 1.020, pH 5.27, Boiled wort, 1.058, pH 5.09. Declared wort - 1.053, pH 5.00. Hop juice pH 5.32.
Fermentation: crashed and stripped at 1.019 on May 1.
Cheers, AE & MC
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| Posted by Jordan on Thursday, May 07, 2009 at 16:51
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| Batch # 961 |
Batch Number: 961
Beer Style: Best Bitter
Brew Date: April 22/09
Brewer: Pirate Mike Munroe (SOLO BREW)
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 4.90.
Mash in @ 8:40, strike temp @ 73 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 925L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 17 minutes later at a temp of 80 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 1.0865, pH 5.45, last runnings, 1.0075, pH 5.71, Boiled wort, 1.0595, pH 5.12, Declared wort - 1.055, pH 4.96, Hop juice pH 5.48.
Fermentation: crashed and stripped on April 26 at 1.021.
Cheers, Pirate Mike
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| Posted by Jordan on Thursday, May 07, 2009 at 16:46
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| Batch # 960 |
Batch Number: 960
Beer Style: Irish Red
Brew Date: April 20/09
Brewer: Pirate Mike Munroe
Supervisors: Jordan & Andrew
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, Muntons Roasted Barley
Hops in boil: First Gold (pellets, A.A. 8.0%), Centennial (pellets, A.A. 9.1%). Hops in hop perc: 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 ?.
Mash in @ 8:50, strike temp @ 72 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:50.
Begin sparge 15 minutes later at a temp of 80 degrees.
Copper up and Boil at 12:10. Hops in at start of boil (First Gold) and then at 20 minutes (Centennial). 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 hop perc before sparging.
Fridge started at 2:10. Yeast pitched and roused into FV3 at 2:45.(yeast from batch # 957, soupy)Finished at 4:15 Clean-up begins.
Gravities: First runnings, 1.071, pH 4.97, 1 hr. runnings, 1.0845, pH 4.92, last runnings, 1.007, pH oops, Boiled wort, 1.057, pH 4.59, Declared wort - 1.0535, pH 4.57, hop juice pH 4.80.
Fermentation: Crashed an stripped at 1.021, April 23.
Cheers, Pirate Mike
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| Posted by Jordan on Thursday, May 07, 2009 at 16:41
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| Batch # 959 |
Batch Number: 959
Beer Style: Best Bitter
Brew Date: April 16/09
Brewer: Pirate Mike Munroe
Supervisors: Jordan & Andrew
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 5.11.
Mash in @ 8:35, strike temp @ 73 degrees. Mash temp @ 30 min was 68.5 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 18 minutes later at a temp of 80 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, 1.086, pH 5.78, 1 hr. runnings 1.079, pH 5.70, last runnings, oops, pH oops, Boiled wort, 1.0595, pH 5.14, Declared wort - 1.055, pH 5.08, Hop juice pH 5.98.
Fermentation: crashed and stripped on April 20 at 1.019.
Cheers, Pirate Mike
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| Posted by Jordan on Thursday, May 07, 2009 at 16:36
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| Batch # 958 |
Batch Number: 958
Beer Style: Man's Best Friend
Brew Date: April 15/09
Brewer: Pirate Mike Munroe
Supers: Jordan & Andrew
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, OiO Torrified wheat.
Hops in boil: No Liberty !"/%$! Mt Hood (pellets, A.A. 3.7%), Tettnang (3.4%). 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 5.03.
Mash in @ 8:40, strike temp @ 73 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 9:40.
Begin sparge 18 minutes later at a temp of 81 degrees.
Copper up at 12:40. Boil at 12:40. 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 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 2:45. Yeast pitched and roused into FV2 .(yeast from batch #956, (thick n juicy). Finished at 4:15. Clean-up begins.
Gravities: First runnings, 1.0615, pH 5.68, 1 hr. runnings, 1.0775, pH 5.55, last runnings, oops, pH oops, Boiled wort, 1.0565, pH 5.04. Declared wort - 1.055, pH 5.00. Hop juice pH 5.81.
Fermentation: stripped on April 18/09 and crashed at 1.0124 (stalled).
Cheers, Pirate Mike Munroe
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| Posted by Jordan on Thursday, May 07, 2009 at 16:30
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