There are 495 Brewer's Log Book entries in 50 pages and your are on page number 20
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| Batch # 947 |
Batch Number: 947
Beer Style: Dooryard Summer Wheat Ale
Brew Date: March 19/09
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 5.21.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 70 degrees.
Set taps 10:00.
Begin sparge 20 minutes later at a temp of 82 degrees.
Copper up at 12:03. Boil at 12:16. 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 2:16. Yeast and yeast nutrient pitched and roused into FV1 at 3:00.(yeast from batch # 944/45, sludgy/fluff-tastic). Finished at 3:50. Clean up begins.
Gravities: 1st runnings - 1.097, pH 5.79. 1 Hr. - 1.041, pH 5.77. Last runnings - 1.009, pH 6.27, Boiled wort - 1.045, pH 5.72. Declared wort - 1.042, pH 5.23. Hop juice pH 5.35.
Fermentation: Crashed and stripped at 1.014 on March 22.
Cheers, JT
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| Posted by Jordan on Thursday, March 19, 2009 at 15:19
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| Batch # 946 |
Batch Number: 946
Beer Style: Dooryard Summer Wheat Ale
Brew Date: March 18/09
Brewer: Andrew Estabrooks
First Dooryard brew of the season!
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 @ 9:35 (power outage early on in the morning), strike temp @ 77 degrees. Mash temp @ 30 min was 69.5 degrees.
Set taps 11:05.
Begin sparge 32 minutes later at a temp of 80 degrees.
Copper up at 12:20. Boil at 1:30. 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 3:30. Yeast and yeast nutrient pitched and roused into FV3 at 4:00.(yeast from batch # 944, thin). Finished at 4:45. Clean up begins.
Gravities: 1st runnings - 1.095, pH 5.77. 1 Hr. - 1.068, pH 5.79. Last runnings - 1.0075, pH 5.41, Boiled wort - 1.046, pH 5.09. Declared wort - 1.0425, pH 5.01. Hop juice pH 5.61
Fermentation: Crashed and stripped on March 20 at 1.0145.
Cheers, AE
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| Posted by Jordan on Thursday, March 19, 2009 at 15:13
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| Batch # 945 |
Batch Number: 945
Beer Style: Irish Red
Brew Date: March 16/09
Brewer: Jordan Trethewey
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%).
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 5.40.
Mash in @ 8:30, strike temp @ 76 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up and Boil at 11:47, boil at 11:53. 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 leaf-hop juice added to hop perc before sparging.
Fridge started at 1:53. Yeast pitched and roused into FV4 at 2:30.(yeast from batch # 941/44, soupy/fluffy.). Finished at 3:30 Clean-up begins.
Gravities: First runnings, 1.0895, pH 5.06, 1 hr. runnings, 1.0755, pH 5.13, last runnings, 1.009, pH 5.14, Boiled wort, 1.0535, pH 4.97, Declared wort - 1.0495, pH 4.79, hop juice pH 5.04.
Fermentation: Stripped and chilled on March 18 at a gravity of 1.024.
Cheers, JT
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| Posted by Jordan on Monday, March 16, 2009 at 15:35
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| Batch # 944 |
Batch Number: 944
Beer Style: Dark and Stormy Night
Brew Date: March 12/09
Brewer: Andrew Estabrooks
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 @ 8:45, strike temp @ 76.5 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 10:15.
Begin sparge 38 minutes later at a temp of 81.5 degrees.
Copper up at 12:35. Boil at 12:45. 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 2:45. Yeast and yeast nutrient pitched and roused into FV2 at 3:00(yeast from batch # 941 lbs(sludgy) Finished at 4:15. Clean-up begins.
Gravities: First runnings, 1.100, pH 5.50, 1 hr. runnings, 1.086, pH 5.53, last runnings- 1.010, pH 5.07, Boiled wort, 1.0615, pH 5.08. Declared wort - 1.057, pH 4.99. Hop juice pH 5.21.
Fermentation: crashed and stripped at 1.0175 on March 14.
Cheers, AE
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| Posted by Jordan on Monday, March 16, 2009 at 15:28
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| Batch # 943 |
Batch Number: 943
Beer Style: Best Bitter
Brew Date: March 6/09
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%), 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 5.59.
Mash in @ 8:45, strike temp @ 76.5 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 9:45.
Begin sparge 20 minutes later at a temp of 81.5 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, 1.078, pH 5.53, 1 hr. runnings 1.074, pH 5.22, last runnings, 1.008, pH 5.29, Boiled wort, 1.056, pH 5.04, Declared wort - 1.052, pH 4.83, Hop juice pH 5.28.
Fermentation: crashed March 9 since it stalled out at 1.017. No yeast recovered.
Cheers, AE
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| Posted by Jordan on Monday, March 16, 2009 at 15:21
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| Batch # 942 |
Batch Number: 942
Beer Style: Blonde Ale
Brew Date: March 4/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade (pellets, A.A. 6.1%), 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 5.30.
Mash in @ 8:44, strike temp @ 75 degrees. Mash temp @ 30 min was 69.5 degrees. Started with 2200L of water in the HLB, used 975L mashing in and 125L in the hop perc.
Set taps 9:44.
Begin sparge 18 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, 1.082, pH 5.41, 1 hr. runnings, 1.068, pH 5.29, last runnings, 1.0145, pH 5.51, Boiled wort, 1.054, pH 5.00, Declared wort - 1.050, pH 4.77. Hop juice: pH 5.42.
Fermentation: TBA.
Cheers, JT
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| Posted by Jordan on Thursday, March 05, 2009 at 15:14
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| Batch # 941 |
Batch Number: 941
Beer Style: Irish Red
Brew Date: March 3/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), 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%).
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 5.50.
Mash in @ 8:35, strike temp @ 76.5 degrees. Mash temp @ 30 min was ? degrees. Mash was normal. 2200L of water in HLB. Used 775L in mash and 125L in hop perc.
Set taps 9:35.
Begin sparge 31 minutes later at a temp of ? degrees.
Copper up and Boil at 12:20. Hops in at start of boil (First Gold) and then at 20 minutes (Tettnang). Irish moss and CACl2 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 leaf-hop juice added to hop perc before sparging.
Fridge started at 2:20. Yeast pitched and roused into FV2 at 2:50.(yeast from batch # 939, Good/fluffy.). Finished at 3:50 Clean-up begins.
Gravities: First runnings, 1.076, pH 5.08, 1 hr. runnings, 1.0695, pH 5.26, last runnings, 1.011, pH 5.07, Boiled wort, 1.057, pH 4.81, Declared wort - 1.053, pH 4.73, hop juice pH 5.29.
Fermentation: TBAcrashed nad stripped on March 5 at 1.022.
Cheers, AE
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| Posted by Jordan on Thursday, March 05, 2009 at 15:07
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| Batch # 940 |
Batch Number: 940
Beer Style: Best Bitter
Brew Date: March 2/09
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%), 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 5.38.
Mash in @ 8:45, (problem with calcium build-up clogging spage ring and sparge arm all week. Caustic cleaned the system and the HLB today, Mar. 5, hopefully this will help prevent low mash levels) strike temp @ 76 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 9:45.
Begin sparge 20 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, 1.0835, pH (unreliable readings today?!), 1 hr. runnings 1.0575, pH, last runnings, 1.0085, pH, Boiled wort, 1.057, pH, Declared wort - 1.0525, pH, Hop juice pH.
Fermentation: crashed March 5 since it stalled out at 1.0185. No yeast recovered.
Cheers, JT
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| Posted by Jordan on Thursday, March 05, 2009 at 14:51
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| Batch # 939 |
Batch Number: 939
Beer Style: Maple Cream Ale
Brew Date: February 29/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Amber malt, Muntons Chocolate malt, Muttons Crystal, OiO Toasted Wheat.
Hops in boil: First Gold (pellets, A.A. 8.0%), First Gold (pellets, A.A. 8.0%). Hops in hop perc: US Goldings (leaf, A.A. 5.2%).
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 5.56.
Mash in @ 9:00, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 100L in hop perc.
Set taps 9:35.
Begin sparge 35 minutes later at a temp of 81 degrees.
Copper up at 12:20. Boil at 12:20. Hops in at start of boil (First Gold) and then at 20 minutes (First Gold). Irish moss and CACl2 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 leaf-hop juice added to hop perc before sparging.
Fridge started at 2:20. Yeast pitched and roused into FV3 at 3:00.(yeast from batch # 936,20 lbs thin/watery.) Finished at 3;45. Clean-up begins.
Gravities: First runnings, 1.087, pH 5.29, 1 hr. runnings, 1.0635, pH 5.21, last runnings, 1.009, pH 5.28, Boiled wort, 1.051, pH 4.89, Declared wort - 1.049, pH 4.69, hop juice pH 5.22.
NB Maple Syrup (40L) added when gravity reached 1.018 in FV.3New Gravity after maple added was 1.029
Fermentation: Maple syrup added at 1.018 on Mar. 1, increasing gravity to 1.027. Crashed and stripped at 1.023 on Mar. 2
Cheers, AE.
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| Posted by Esty on Sunday, March 01, 2009 at 17:51
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| Batch # 938 |
Batch Number: 938
Beer Style: Man's Best Friend
Brew Date: Feb.26/09
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, OiO Torrified wheat.
Hops in boil: Liberty (pellets, A.A. 3.0%), Liberty (3.0%). 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 5.48.
Mash in @ 7:45, strike temp @ 76 degrees. Mash temp @ 30 min was 73 degrees. Started with 2200L of water in the HLB, used 950L mashing in and 125L in the hop perc.
Set taps 8:45.
Begin sparge 20 minutes later at a temp of 81.5 degrees.
Copper up at 10:44. Boil at 10:44. Hops in at start of boil (Liberty) and then at 20 minutes (Liberty). 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 12:44. Yeast pitched and roused into FV1 .(yeast from batch #934, (13lbs-thick/12lbs-airy). Finished at 2:30. Clean-up begins.
Gravities: First runnings, 1.078, pH 5.31, 1 hr. runnings, 1.074, pH 5.15, last runnings, 1.013, pH 5.62, Boiled wort, 1.0575, pH 4.88. Declared wort - 1.054, pH 4.85. Hop juice pH 5.73.
Fermentation: stripped on Mar.1/09 and crashed.
Cheers, JT
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| Posted by Esty on Sunday, March 01, 2009 at 17:47
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