There are 495 Brewer's Log Book entries in 50 pages and your are on page number 2
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| Batch # 1128 |
Batch Number: 1128
Beer Style: Timberhog Stout
Brew Date: March 15/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Carafa (Type 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Crystal 240, Muntons Black malt, Muntons Roasted barley, Speerville Farms Oat pieces.
Hops in boil: Tettnang (pellets, A.A. 3.4%), Mt. Hood (pellets, A.A. 4.7%). Hops in hop perc: Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.89.
Mash in @ 8:40, strike temp @ 74.5 degrees. Mash temp @ 30 min was 66.5 degrees. 2200L of water in HLB. Used 1000L in mash and 125L in hop perc.
Set taps 9:40.
Begin sparge 23 minutes later at a temp of 78 degrees.
Copper up at 11:50 and Boil at 11:55. Hops in at start of boil (Tettnang) and then at 20 minutes (MT. Hood). 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.
Willamette leaf-hop juice added to hop perc before sparging.
Fridge started at 1:55. Finished at 3:40 Clean-up begins.
Gravities: First runnings, 1.092, pH 4.77, 1 hr. runnings, 1.070, pH 5.09, last runnings, 1.0185, pH 5.24, Boiled wort, 1.0615, pH 4.87, Declared wort - tba, pH tba.
Cheers, AE
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| Posted by Jordan on Monday, March 15, 2010 at 13:36
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| Batch # 1127 |
Batch Number: 1127
Beer Style: Irish Red
Brew Date: March 11/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Caramunich (200 and 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: US Goldings (pellets, A.A. 4.5%), US Goldings (pellets, A.A. 4.5%). 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 4.99.
Mash in @ 8:35, strike temp @ 73 degrees. Mash temp @ 30 min was 65 degrees. 2200L of water in HLB. Used 875L in mash and 125L in hop perc.
Set taps 9:35.
Begin sparge 35 minutes later at a temp of 78.5 degrees.
Copper up at 12:15 and Boil at 12:15. Hops in at start of boil (US Goldings) and then at 20 minutes (US 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 2:15. Finished at 4:00 Clean-up begins.
Gravities: First runnings, 1.089, pH 5.25, 1 hr. runnings, 1.077, pH 5.14, last runnings, 1.0125, pH 5.17, Boiled wort, 1.0555, pH 5.01, Declared wort - 1.052, pH 4.89.
Cheers, AE
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| Posted by Andrew on Thursday, March 11, 2010 at 17:09
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| Batch # 1126 |
Batch Number: 1126
Beer Style: Blonde Ale
Brew Date: March 10/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (pellets, A.A. 5.4%), Willamette, pellets, A.A. 4.8%). Hops in hop perc: Cascade(leaf, A.A. 5.5%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.67.
Mash in @ 10:07 (pilot light out on HLB overnight!), strike temp @ 71 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 11:07.
Begin sparge 22 minutes later at a temp of 79.5 degrees.
Hops in at start of boil (Willamette) and then at 20 minutes (Cascade). 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, 1.095, pH 5.51, 1 hr. runnings, 1.063, pH 5.45, last runnings 1.006 pH 5.64, Boiled wort, 1.0465, pH 5.32 (sticky mash!), Declared wort - tba, pH tba, hop juice pH 5.91.
Cheers, JT
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| Posted by Jordan on Wednesday, March 10, 2010 at 15:16
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| Batch # 1125 |
Batch Number: 1125
Beer Style: Picaroons Imperial Pilsner
Brew Date: March 9/10
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Oio malted wheat, OiO Canadian 2-row barley.
Hops in boil: Perle (pellets, A.A. 10.0%).
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 4.97.
Mash in @ 8:35, strike temp @ 75 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 10:05.
Begin sparge 30 minutes later at a temp of 80 degrees.
Saaz/Tettnang leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.105, pH 5.48, 1 hr. runnings, 1.091, pH 5.44, last runnings - 1.024, pH 5.74, Boiled wort 1.073, pH 5.30, Declared wort - tba pH tba
Cheers, AE
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| Posted by Jordan on Wednesday, March 10, 2010 at 15:10
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| Batch # 1124 |
Batch Number: 1124
Beer Style: Blonde Ale
Brew Date: March 8/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (pellets, A.A. 5.4%), Willamette, pellets, A.A. 4.8%). Hops in hop perc: Cascade(leaf, A.A. 5.5%), Tettnang (leaf, 4.8% A.A.).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.98.
Mash in @ 8:25, strike temp @ 76 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 9:25.
Begin sparge 22 minutes later at a temp of 78.5 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). 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.
Fridging held up due to no available CTs or Fermenters this morning. Expect hoppier Blonde due to extra 1.25 hour post-boil residency.
Gravities: First runnings, 1.0915, pH 5.62, 1 hr. runnings, 1.0685, pH 5.51, last runnings 1.005 pH 5.57, Boiled wort, 1.048, pH 5.41, Declared wort - tba, pH tba, hop juice pH 6.07.
Cheers, JT
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| Posted by Jordan on Monday, March 08, 2010 at 15:07
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| Batch # 1123 |
Batch Number: 1123
Beer Style: Best Bitter
Brew Date: March 5/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-Row Barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%), Hops in hop perc: Cascade (leaf, A.A. 5.5%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, gypsum, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.99.
Mash in @ 8:30 strike temp @ 74.5 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:30pm
Begin sparge 30 minutes later at a temp of 81.5 degrees.
Hops in at start of boil: Tettnang and then at 20 minutes Mt.Hood. 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, 1.088, pH 5.34, 1 hr. runnings 1.0645, pH 5.29, last runnings, 1.0125, pH 5.35, Boiled wort, 1.0545, pH 5.13, Declared wort - tba, pH tba.
Cheers, JT
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| Posted by Jordan on Friday, March 05, 2010 at 15:14
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| Batch # 1122 |
Batch Number: 1122
Beer Style: Irish Red
Brew Date: March 4/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Caramunich (200 and 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: US Goldings (pellets, A.A. 4.5%), US Goldings (pellets, A.A. 4.5%). 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 4.99.
Mash in @ 8:25, strike temp @ 75 degrees. Mash temp @ 30 min was 68 degrees. 2200L of water in HLB. Used 875L in mash and 125L in hop perc.
Set taps 9:25.
Begin sparge 31 minutes later at a temp of 78.5 degrees.
Copper up at 12:15 and Boil at 12:35. Hops in at start of boil (US Goldings) and then at 20 minutes (US 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 2:35. Finished at 4:00 Clean-up begins.
Gravities: First runnings, 1.091, pH 5.23, 1 hr. runnings, 1.087, pH 5.14, last runnings, 1.009, pH 5.24, Boiled wort, 1.058, pH 5.06, Declared wort - 1.053, pH 4.97.
Cheers, AE
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| Posted by Jordan on Friday, March 05, 2010 at 15:11
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| Batch # 1121 |
Batch Number: 1121
Beer Style: Blonde Ale
Brew Date: March 3/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) 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. 5.5%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.86.
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 35 minutes later at a temp of 79.5 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). 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, 1.097, pH 5.19, 1 hr. runnings, 1.078, pH 5.34, last runnings 1.0065 pH 5.31, Boiled wort, 1.052, pH 5.01, Declared wort - 1.048, pH 4.98, hop juice pH 5.45
Cheers, AE
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| Posted by Jordan on Wednesday, March 03, 2010 at 16:26
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| Batch # 1120 |
Batch Number: 1120
Beer Style: Best Bitter
Brew Date: March 2/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-Row Barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%), Hops in hop perc: Cascade (leaf, A.A. 5.5%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, gypsum, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.96.
Mash in @ 8:25 strike temp @ 75.5 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:25pm
Begin sparge 30 minutes later at a temp of 80 degrees.
Hops in at start of boil: Tettnang and then at 20 minutes Mt.Hood. 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, 1.0905, pH 5.34, 1 hr. runnings 1.078, pH 5.06, last runnings, 1.006, pH 5.38, Boiled wort, 1.056, pH 5.10, Declared wort - tba, pH tba, Hop juice pH 5.90.
Cheers, JT
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| Posted by Jordan on Tuesday, March 02, 2010 at 15:16
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| Batch # 1119 |
Batch Number: 1119
Beer Style: Best Bitter
Brew Date: February 25/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-Row Barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, gypsum, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.74.
Mash in @ 8:34 strike temp @ 75.5 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:34pm
Begin sparge 25 minutes later at a temp of 79 degrees.
Hops in at start of boil: Tettnang and then at 20 minutes Mt.Hood. 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, 1.088, pH 5.44, 1 hr. runnings 1.071, pH 5.32, last runnings, 1.009, pH 5.20, Boiled wort, 1.056, pH 5.01, Declared wort - 1.052, pH 4.98, Hop juice pH 5.33.
Cheers, AE
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| Posted by Jordan on Tuesday, March 02, 2010 at 15:14
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