There are 495 Brewer's Log Book entries in 50 pages and your are on page number 21
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| Batch # 937 |
Batch Number: 937
Beer Style: Best Bitter
Brew Date: Feb.25/09
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%), 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 5.47.
Mash in @ 8:34, strike temp @ 76 degrees. Mash temp @ 30 min was 70.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:34.
Begin sparge 32 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, 1.083, pH 5.39, 1 hr. runnings 1.081, pH 5.19 last runnings, 1.008, pH 5.20, Boiled wort, 1.053, pH 5.08, Declared wort - 1.049, pH 4.84, Hop juice pH 5.50.
Fermentation: TBA
Cheers, AE
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| Posted by Andrew on Wednesday, February 25, 2009 at 16:58
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| Batch # 936 |
Batch Number: 936
Beer Style: Blonde Ale
Brew Date: February 24/09
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%), Amarillo (pellets. A.A. 8.0%). Hops in hop perc: Cascade (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 5.27.
Mash in @ 8:30, strike temp @ 74.5 degrees. Mash temp @ 30 min was 70.5 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 20 minutes later at a temp of 80 degrees.
Hops in at start of boil (Cascade) and then at 20 minutes (Amarillo). 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 5.43, 1 hr. runnings, 1.062, pH 5.56, last runnings, 1.0085, pH 5.51, Boiled wort, 1.0495, pH 5.08, Declared wort - 1.0455, pH 4.90. Hop juice: pH 5.31.
Fermentation: crashed and stripped at 1.016 on feb. 26.
Cheers, JT
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| Posted by Andrew on Wednesday, February 25, 2009 at 15:10
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| Batch # 935 |
Batch Number: 935
Beer Style: Simeon Jones
Brew Date: Feb.19/09
Brewer: Andrew Estabrooks
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 5.26.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 800L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 30 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, 1.082, pH 5.50, 1 hr. runnings, 1.063, pH 5.22, last runnings - 1.007, pH 5.36, Boiled wort 1.0475, pH 5.09, Declared wort - 1.0435, pH 4.91. Hop juice, pH 5.06.
Fermentation: Crashed and stipeed at 1.014 on feb. 22.
Cheers, AE
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| Posted by Esty on Thursday, February 19, 2009 at 14:57
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| Batch # 934 |
Batch Number: 934
Beer Style: Dark and Stormy Night
Brew Date: February 18/09
Brewer:Jordan Trethewey
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. Hallertau (pellets, A.A. 7.0%), 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 5.56.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was 69.5 degrees. Mash was normal.
Set taps 10:05.
Begin sparge 16 minutes later at a temp of 83 degrees.
Copper up at 12:07. Boil at 12:07. Hops in at start of boil (Hallertau) 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 2:25. Yeast and yeast nutrient pitched and roused into FV1 at 3:00(yeast from batch # 930,21 lbs(thick/good) Finished at 3:40. Clean-up begins.
Gravities: First runnings, 1.0905, pH 5.44, 1 hr. runnings, 1.0675, pH 5.45, last runnings- 1.012, pH 5.68, Boiled wort, 1.055, pH 5.25. Declared wort - 1.051, pH 5.24. Hop juice pH 5.27.
Fermentation: crashed and stripped at 1.0165 on Feb. 20.
Cheers, JT
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| Posted by Esty on Wednesday, February 18, 2009 at 15:06
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| Batch # 933 |
Batch Number: 933
Beer Style: Irish Red
Brew Date: Feb.17/09
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%), 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 5.41.
Mash in @ 8:40, strike temp @ 76.5 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 9:40.
Begin sparge 24 minutes later at a temp of 80.5 degrees.
Copper up at 11:45. Boil at 11:45. 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 2:05. Yeast pitched and roused into FV2 at 2:25.(yeast from batch # 930, 32lbs Good/thick.). Finished at 3:40 Clean-up begins.
Gravities: First runnings, 1.0825, pH 5.22, 1 hr. runnings, 1.055, pH 5.17, last runnings, 1.013, pH 5.12, Boiled wort, 1.0505, pH 5.01, Declared wort - 1.0465, pH 4.85, hop juice pH 5.37.
Fermentation: crashed and stripped on Feb. 19 at 1.0215.
Cheers, AE
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| Posted by Esty on Wednesday, February 18, 2009 at 15:00
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| Batch # 932 |
Batch Number: 932
Beer Style: Best Bitter
Brew Date: Feb.16/09
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. 5.6%), 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 5.50.
Mash in @ 8:34, strike temp @ 75 degrees. Mash temp @ 30 min was 70.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:34.
Begin sparge 19 minutes later at a temp of 83 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, 1.0895, pH 5.38, 1 hr. runnings oops, last runnings, 1.0115, pH 5.33, Boiled wort, 1.056, pH 5.20, Declared wort - 1.0515, pH 5.05, Hop juice pH 5.33.
Fermentation: TBA
Cheers, JT
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| Posted by Esty on Wednesday, February 18, 2009 at 14:36
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| Batch # 931 |
Batch Number: 931
Beer Style: Yippee IPA
Brew Date: February 12/09
Brewer: Andrew Estabrooks
Brewer's Assistant: Tim
Recipe: Grain: Muntons Maris Otter, Muntons Crystal malt, OiO Torrified Wheat.
Hops in boil: Chinook (pellets, A.A. 12.0%), Cascade (A.A. 6.1%%), Centennial (pellets, A.A. 9.1%), Amarillo (A.A. 8.0%). Hops in hop perc: Cascade (leaf, A.A. 5.6%), 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 5.58.
Mash in @ 8:40, strike temp @ 77 degrees. Mash temp @ 30 min was 69 degrees.
Set taps 9:40.
Begin sparge 22 minutes later at a temp of 81.5 degrees.
Copper up at 11;30. Boil at 12:35. 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 2:40. Yeast and yeast nutrient pitched and roused into FV3 at 3:10 (yeast from batch # 939,30 lbs(good/thick). Finished at 4:25. Clean-up begins.
Gravities: First runnings, 1.082, pH 5.17, 1 hr. runnings, 1.067, pH 5.35 last runnings 1.024, pH 5.19, Boiled wort, 1.0665, pH 5.01. Declared wort - 1.0615, pH 5.00. Hop juice pH 5.18.
Fermentation: Crashed and stripped on Feb.15 (stalled) at a gravity of 1.0185.
Cheers, AE & Tim
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| Posted by Esty on Wednesday, February 18, 2009 at 14:28
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| Batch # 930 |
Batch Number: 930
Beer Style: Maple Cream Ale
Brew Date: February 11/09
Brewer: Jordan Trethewey
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 @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 70.5 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 100L in hop perc.
Set taps 9:35.
Begin sparge 18 minutes later at a temp of 80 degrees.
Copper up at 11:54. Boil at 12:55. 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 2:55. Yeast pitched and roused into FV1 at 3:25.(yeast from batch # 927,20 lbs thin/watery.) Finished at 4:25. Clean-up begins.
Gravities: First runnings, 1.0845, pH 3.12??, 1 hr. runnings, 1.066, pH 5.23, last runnings, 1.007, pH 5.22, Boiled wort, 1.0485, pH 4.95, Declared wort - 1.0455, pH 4.85, hop juice pH 5.34.
NB Maple Syrup (40L) added when gravity reached 1.019 in FV.New Gravity after maple added was 1.029
Fermentation: Crashed and stripped on Feb. 7 at a gravity of 1.0225.
Cheers, JT.
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| Posted by Esty on Wednesday, February 18, 2009 at 14:20
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| Batch # 929 |
Batch Number: 929
Beer Style: Irish Red
Brew Date: Feb.10/09
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%), 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 5.48.
Mash in @ 8:30, strike temp @ 76.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 110L in hop perc.
Set taps 9:30.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 11:35. Boil at 1:00. 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 3:00. Yeast pitched and roused into FV2 at 3:25.(yeast from batch # 923, 32lbs Good/thick.). Finished at 4:30 Clean-up begins.
Gravities: First runnings, 1.082, pH 5.48, 1 hr. runnings, 1.087, pH 5.26, last runnings, 1.006, pH 5.46, Boiled wort, 1.052, pH 5.00, Declared wort - 1.049, pH 4.77, hop juice pH 5.37.
Fermentation: Crashed and stripped on Feb.12 at a gravity of 1.022.
Cheers, AE
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| Posted by Esty on Wednesday, February 18, 2009 at 14:10
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| Batch # 928 |
Batch Number: 928
Beer Style: Timberhog Stout
Brew Date: Feb.9/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Chocolate malt, Muntons Black malt, Muntons Roasted Barley, OiO Toasted Wheat,
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 5.40
Mash in @ 8:39, strike temp @ 76 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 950L mashing in and 125L in the hop perc.
Set taps 9:39
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 11:58. Boil at 1:17. 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. 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.
Fridge started at 3:17. Yeast pitched and roused into FV4(yeast from batch # 925/26, thich/soupy 21 lbs). Finished at 4:50. Clean-up begins.
Gravities: First runnings, 1.075, pH 5.40, 1 hr. runnings, 1.070, pH 5.12, last runnings, 1.017 ph. 5.49, Boiled wort, 1.054, pH 4.91. Declared wort - 1.051, pH 5.17. Hop juice: pH 5.17.
Fermentation: crashed on Feb.12 at a gravity of 1.0225, then strip.
Cheers, JT
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| Posted by Esty on Wednesday, February 18, 2009 at 13:56
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