There are 495 Brewer's Log Book entries in 50 pages and your are on page number 19
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| Batch # 957 |
Batch Number: 957
Beer Style: Blonde Ale
Brew Date: April 14/09
Brewer: Pirate Mike Munroe
Supervisors: Jordan & Andrew
Recipe: Grain: (Muntons) 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 5.53.
Mash in @ 8:40, strike temp @ 71 degrees. Mash temp @ 30 min was 67 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 17 minutes later at a temp of 78 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 5.73, 1 hr. runnings, 1.084, pH 5.75, last runnings, 1.006, pH oops, Boiled wort, 1.054, pH 5.34, Declared wort - 1.050, pH 5.14. Hop juice: pH 5.87.
Fermentation: Crashed and stripped at 1.017, April 17.
Cheers, Pirate Mike
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| Posted by Jordan on Thursday, May 07, 2009 at 16:15
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| Batch # 956 |
Batch Number: 956
Beer Style: Irish Red
Brew Date: April 9/09
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%), Tettnang (pellets, A.A. 3.4%). Hops in hop perc: US Goldings (leaf, A.A. 5.2%) 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 5.10.
Mash in @ 8:40, strike temp @ 72 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal. 2200L of water in HLB. Used 975L in mash and 125L in hop perc.
Set taps 9:40.
Begin sparge 18 minutes later at a temp of 80 degrees.
Copper up and Boil at 12:15. Hops in at start of boil (First Gold) 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 hop perc before sparging.
Fridge started at 2:15. Yeast pitched and roused into FV3 at 2:45.(yeast from batch # 952/55)Finished at 3:45 Clean-up begins.
Gravities: First runnings, 1.087, pH 4.99, 1 hr. runnings, 1.0705, pH 5.16, last runnings, 1.0115, pH 5.12, Boiled wort, 1.057, pH 5.12, Declared wort - 1.052, pH 4.71, hop juice pH 5.99.
Fermentation: Crashed an stgripped at 1.022, April 12..
Cheers, Pirate Mike
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| Posted by Jordan on Thursday, May 07, 2009 at 16:08
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| Batch # 955 |
Batch Number: 955
Beer Style: Best Bitter
Brew Date: April 8/09
Brewer: Mike Munroe
Supervisors: Jordan & Esty
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (pellets, A.A. 3.7%), Tettnang (pellets, A.A. 3.4%), 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 5.40.
Mash in @ 8:30, strike temp @ 76 degrees. Mash temp @ 30 min was 68.5 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 18 minutes later at a temp of 80 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, 1.0845, pH 5.26, 1 hr. runnings 1.0595, pH 5.44, last runnings, oops, pH oops, Boiled wort, 1.057, pH 4.83, Declared wort - 1.054, pH 4.95, Hop juice pH 5.31.
Fermentation: crashed and stripped on April 12 at 1.018.
Cheers, Pirate Mike
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| Posted by Jordan on Monday, April 20, 2009 at 16:26
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| Batch # 954 |
Batch Number: 954
Beer Style: Dark and Stormy Night
Brew Date: April 7/09
Brewer: Mike Munroe
Supervisors: Jordan & Esty
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 5.58.
Mash in @ 8:40, strike temp @ 73 degrees. Mash temp @ 30 min was 69 degrees. Mash was normal.
Set taps 10:10.
Begin sparge 20 minutes later at a temp of 82 degrees.
Copper up at 12:30. Boil at 12:30. 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 2:30. Yeast and yeast nutrient pitched and roused into FV2 at 3:00(yeast from batch # 948/50/53(good) Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.102, pH 5.37, 1 hr. runnings, 1.0765, pH 5.35, last runnings- 1.0165, pH 5.65, Boiled wort, 1.0657, pH 5.20. Declared wort - 1.052, pH 5.11. Hop juice pH 5.12.
Fermentation: crashed and stripped at 1.019 on April 11.
Cheers, Pirate Mike
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| Posted by Jordan on Monday, April 20, 2009 at 16:15
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| Batch # 953 |
Batch Number: 953
Beer Style: Dooryard Summer Wheat Ale
Brew Date: April 3/09
Brewer: Andrew Estabrooks
Guest/Assistant Brewer: Amanda Wildeman
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 5.46.
Mash in @ 8:50, strike temp @ 77 degrees. Mash temp @ 30 min was 66.5 degrees.
Set taps 10:20.
Begin sparge 50 minutes later at a temp of 81 degrees.
Copper up at 1:45. Boil at 1:50. 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 3:50. Yeast and yeast nutrient pitched and roused into FV3 at 4:15.(yeast from batch # 951, good/fluffy). Finished at 5:15. Clean up begins.
Gravities: First runnings, 1.105, pH 5.58, 1 hr. runnings, 1.075, pH 5.51, last runnings 1.007, pH 5.56, Boiled wort, 1.050, pH 5.09. Declared wort - 1.048!!!(Amanda must be good luck), pH 5.07. Hop juice pH 5.38.
Fermentation: TBA
Cheers, AE/AW
**Thanks to Amanda for all of her help, she gives guest brewers a good name! Come back anytime.**
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| Posted by Esty on Friday, April 03, 2009 at 17:54
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| Batch # 952 |
Batch Number: 952
Beer Style: Yippee IPA
Brew Date: March 31/09
Brewer: Andrew Estabrooks
Brewer's Assistant: Mike "Pirate Mike" Munroe
Recipe: Grain: Muntons Maris Otter, Muntons Crystal malt, OiO Torrified Wheat.
Hops in boil: Chinook (pellets, A.A. 12.0%), Cascade (A.A. 4.9%%), 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 5.52.
Mash in @ 8:50 (damn calcium build-up in sparge ring!), strike temp @ 76 degrees. Mash temp @ 30 min was 70 degrees.
Set taps 9:50.
Begin sparge 32 minutes later at a temp of 81 degrees.
Copper up at 12:05. Boil at 12:10. Hops in at start of boil (Centennial) and then at 20 minutes (Cascade), 30 minutes (Amarillo), 40 minutes (Chinook). 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 2:10. Yeast and yeast nutrient pitched and roused into FV2 at 2:40 (yeast from batch # 948 (good/fluffy). Finished at 3:45. Clean-up begins.
Gravities: First runnings, 1.0795, pH 5.63, 1 hr. runnings, 1.083, pH 5.15 last runnings 1.018, pH 5.27, Boiled wort, 1.0635, pH 4.94. Declared wort - 1.063, pH 4.87. Hop juice pH 5.26.
Fermentation: TBA.
Cheers, AE & Pirate Mike
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| Posted by Jordan on Tuesday, March 31, 2009 at 15:42
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| Batch # 951 |
Batch Number: 951
Beer Style: Simeon Jones
Brew Date: March 30/09
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 5.38.
Mash in @ 8:50 (slow mash in due to clogged sparge ring!), strike temp @ 76 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:50.
Begin sparge 29 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, 1.078, 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 - 1.048, pH 4.83. Hop juice, pH 4.93.
Fermentation: TBA.
Cheers, JT
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| Posted by Jordan on Tuesday, March 31, 2009 at 15:29
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| Batch # 950 |
Batch Number: 950
Beer Style: Dooryard Summer Wheat Ale
Brew Date: March 26/09
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 5.25.
Mash in @ 8:40, strike temp @ 75.5 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 10:10.
Begin sparge 50 minutes later at a temp of 81.5 degrees.
Copper up at 1:45. Boil at 1:45. 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 3:45. Yeast and yeast nutrient pitched and roused into FV3 at 4:15.(yeast from batch # 947, sludgy). Finished at 5:15. Clean up begins.
Gravities: First runnings, 1.101, pH 5.59, 1 hr. runnings, oops, pH oops, last runnings 1.0065, pH 5.78, Boiled wort, 1.048, pH 5.06. Declared wort - 1.0455, pH 4.99. Hop juice pH 5.10.
Fermentation: Crashed and stripped on March 29 at 1.010.
Cheers, AE
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| Posted by Jordan on Thursday, March 26, 2009 at 14:57
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| Batch # 949 |
Batch Number: 949
Beer Style: Dooryard Summer Wheat Ale
Brew Date: March 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: 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 5.51.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 68.5 degrees.
Set taps 10:05.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 12:29. Boil at 12:29. 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 10 minutes after the burners are turned off.
Fridge started at 2:29. Yeast and yeast nutrient pitched and roused into FV4 at 3:00.(yeast from batch # 947, slurry). Finished at 3:55. Clean up begins.
Gravities: 1st runnings - 1.101, pH 5.74. 1 Hr. - 1.0235, pH 5.89. Last runnings - 1.006, pH 6.08, Boiled wort - 1.048, pH 5.42. Declared wort - 1.0435, pH 5.29. Hop juice pH 5.08.
Fermentation: Crashed and stripped on March 27 at 1.015.
Cheers, JT
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| Posted by Jordan on Thursday, March 26, 2009 at 14:49
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| Batch # 948 |
Batch Number: 948
Beer Style: Irish Red
Brew Date: March 24/09
Brewer: Andrew Estabrooks
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%), Tettnang (pellets, A.A. 3.4%). Hops in hop perc: US Goldings (leaf, A.A. 5.2%) 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 5.57.
Mash in @ 8:35, strike temp @ 75.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 915L in mash and 125L in hop perc.
Set taps 9:35.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up and Boil at 11:40, boil at 11:45. Hops in at start of boil (First Gold) 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.
Goldings/Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 1:45. Yeast pitched and roused into FV2 at 2:15.(yeast from batch # ?)Finished at 3:00 Clean-up begins.
Gravities: First runnings, 1.078, pH 5.16, 1 hr. runnings, 1.077, pH 4.98, last runnings, 1.009, pH oops, Boiled wort, 1.057, pH 4.74, Declared wort - 1.053, pH 4.69, hop juice pH 5.40.
Fermentation: TBA.
Cheers, AE
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| Posted by Jordan on Thursday, March 26, 2009 at 14:44
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