There are 495 Brewer's Log Book entries in 50 pages and your are on page number 22
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| Batch # 927 |
Batch Number: 927
Beer Style: Best Bitter
Brew Date: February 5/09
Brewer: Jordan Trethewey Assisted by : Mike/Tim/Esty
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 5.51.
Mash in @ 8:45, strike temp @ 76.5 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 1000 mashing in and 100L in the hop perc.
Set taps 9:45.
Begin sparge 31 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, 1.082, pH 5.51, 1 hr. runnings, 1.080, pH 5.34, last runnings, oops, Boiled wort, 1.053, pH 5.03, Declared wort - 1.0485, pH 4.95, Hop juice pH 5.46.
Fermentation: Stripped on February 8/09 at a gravity of 1.0175.
Cheers, JT
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| Posted by Esty on Wednesday, February 18, 2009 at 13:41
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| Batch # 926 |
Batch Number: 926
Beer Style: Maple Cream Ale
Brew Date: February 4/09
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 5.64.
Mash in @ 8:59, strike temp @ 76.5 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 9:59.
Begin sparge 18 minutes later at a temp of 80 degrees.
Copper up at 11:54. Boil at 12:56. 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 2:56. Yeast pitched and roused into FV1 at 3:25.(yeast from batch # 921, Very good/thick yeast.) Finished at 4:25. Clean-up begins.
Gravities: First runnings, 1.0875, pH 5.20, 1 hr. runnings, 1.0425, pH 5.23, last runnings, 1.009, pH 5.22, Boiled wort, 1.0485, pH 5.04, Declared wort - 1.0455, pH 4.84, hop juice pH 5.06.
NB Maple Syrup (40L) added when gravity reached 1.022 in FV.New Gravity after maple added was 1.0325
Fermentation: Crashed and stripped on Feb. 7 at a gravity of 1.0215.
Cheers, JT.
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| Posted by Esty on Wednesday, February 18, 2009 at 13:34
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| Batch # 925 |
Batch Number: 925
Beer Style: Dark and Stormy Night
Brew Date: February 3/09
Brewer: Andrew Estabrooks
Brewer's Assistant: Mike "Pirate Mike" Munroe.
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 5.35.
Mash in @ 9:30, strike temp @ 76 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal.
Set taps 11:00.
Begin sparge 35 minutes later at a temp of 80 degrees.
Copper up at 1:40. Boil at 2:20. 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 4:40. Yeast and yeast nutrient pitched and roused into FV2 at 5:10(yeast from batch # 922,(thick/good) Finished at 6:40. Clean-up begins.
Gravities: First runnings, 1.097, pH 5.33, 1 hr. runnings, 1.077, pH 5.30, last runnings- 1.022, pH 5.41, Boiled wort, 1.054, pH 5.21. Declared wort - 1.051, pH ?. Hop juice pH 5.27.
Fermentation: Crashed/stripped on Feb. 5 at 1.016.
Cheers, AE & Pirate Mike
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| Posted by Jordan on Monday, February 09, 2009 at 08:46
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| Batch # 924 |
Batch Number: 924
Beer Style: Blonde Ale
Brew Date: February 2/09
Brewer: Jordan Trethewey
Brewer's Assistant Mike "Pirate Mike" Munroe
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 5.46.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 24 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, 1.084, pH 5.62, 1 hr. runnings, 1.0325, pH 5.63, last runnings, oops, pH oops, Boiled wort, 1.050, pH 5.21, Declared wort - 1.047, pH 5.02. Hop juice: pH 5.09.
Fermentation: crashed and stripped on Feb. 5 at a gravity of 1.016.
Cheers, JT & Pirate Mike
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| Posted by Jordan on Tuesday, February 03, 2009 at 14:28
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| Batch # 923 |
Batch Number: 923
Beer Style: Maple Cream Ale
Brew Date: January 29/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Amber malt, Weyermann Melanoiden, Muntons Chocolate malt, Weyermann Org. Carafa, 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 5.63.
Mash in @ 8:55, strike temp @ 76 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:55.
Begin sparge 29 minutes later at a temp of 82 degrees.
Copper up at 11:57. 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 # 919/20, ok-thin.) Finished at 4:20. Clean-up begins.
Gravities: First runnings, 1.089, pH 5.36, 1 hr. runnings, 1.041, pH 5.39, last runnings, 1.018, pH 5.48, Boiled wort, 1.049, pH 5.29, Declared wort - 1.0455, pH 4.88, hop juice pH 5.24.
NB Maple Syrup (36L) added when gravity reached 1.025 in FV.
Fermentation: Crashed and stripped on Feb. 1 at a gravity of 1.023.
Cheers, AE
Cheers, JT & Pirate Mike
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| Posted by Jordan on Tuesday, February 03, 2009 at 14:21
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| Batch # 922 |
Batch Number: 922
Beer Style: Best Bitter
Brew Date: January 28/09
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 5.47.
Mash in @ 8:31, strike temp @ 75.5 degrees. Mash temp @ 30 min was 68.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:31.
Begin sparge 26 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, 1.081, pH 4.92, 1 hr. runnings, 1.0875, pH 5.32, last runnings, 1.0085, pH 5.12, Boiled wort, 1.0515, pH 5.28, Declared wort - 1.049, pH 5.13, Hop juice pH 5.33.
Fermentation: Stripped on January 30 at a gravity of 1.014.
Cheers, JT
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| Posted by Jordan on Tuesday, February 03, 2009 at 14:13
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| Batch # 921 |
Batch Number: 921
Beer Style: Yippee IPA
Brew Date: January 29/09
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. 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 5.36.
Mash in @ 8:40, strike temp @ 77 degrees. Mash temp @ 30 min was 65.5 degrees.
Set taps 10:05.
Begin sparge 26 minutes later at a temp of 80 degrees.
Copper up at 12:15. Boil at 1:15. 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 3:30. Yeast and yeast nutrient pitched and roused into FV1 at 4:00 (yeast from batch # 919,(good/thick). Finished at 5:00. Clean-up begins.
Gravities: First runnings, 1.087, pH 5.74, 1 hr. runnings, 1.0835, pH 5.64 last runnings- oops, pH oops, Boiled wort, 1.064, pH 5.32. Declared wort - 1.060, pH 5.18. Hop juice pH 5.48.
Fermentation: Crashed and stripped on Jan. 30 (stalled) at a gravity of 1.019.
Cheers, AE & Pirate Mike
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| Posted by Jordan on Tuesday, February 03, 2009 at 14:01
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| Batch # 920 |
Batch Number: 920
Beer Style: Irish Red
Brew Date: January 26/09
Brewer: Jordan Trethewey
Brewer's Assistant: Mike "Pirate Mike" Munroe
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 5.10.
Mash in @ 8:32, strike temp @ 75 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 125L in hop perc.
Set taps 9:32.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:55. Boil at 1:15. 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 3:15. Yeast pitched and roused into FV1 at 3:45.(yeast from batch # 918, 20lbs-good.). Finished at 4:35. Clean-up begins.
Gravities: First runnings, 1.086, pH 5.30, 1 hr. runnings, 1.082, pH 5.33, last runnings, 1.008, pH 5.44, Boiled wort, 1.052, pH 5.07, Declared wort - 1.047, pH 4.97, hop juice pH 4.96.
Fermentation: Crashed and stripped on Jan. 27 at a gravity of 1.0225.
Cheers, JT & Pirate Mike
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| Posted by Jordan on Tuesday, February 03, 2009 at 13:53
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| Batch # 919 |
Batch Number: 919
Beer Style: Winter Warmer
Brew Date: January 22/09
Brewer: Andrew Estabrooks
LAST WARMER of 2008/09. DRINK UP!
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Torrified Wheat.
Hops in boil: First Gold (A.A. 8.0%), Cascade (A.A. 6.1%), Mt. Hood (A.A. 3.7%). Hops in hop perc: US Goldings (A.A. 5.2%), Tettnang (A.A. 4.7%) Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to 5.19.
Mash in @ 8:35, strike temp @ 74.5 degrees. Mash temp @ 30 min was 67 degrees. Set taps 10:05.
Begin sparge 25 minutes later at a temp of 80.5 degrees.
Copper up 12:15am. Boil at 1:15. Hops in at start of boil (First Gold) at 20 minutes (Cascade) and then at 30 minutes (Mt. Hood). Demerara sugar added at 40 min. Irish moss added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after burners are shut off.
Goldings/Tettnang hop juice added pre-sparge to hop perc.
Fridge started at 3:15. Yeast pitched and roused into FV3 at 3:45 (yeast from batch # 914/15 (good/thick). Finished at 4:35. Clean up begins.
Gravities: 1st runnings - 1.086, pH 5.15. 1 Hr. - 1.079, pH 5.13. Last runnings - 1.0235, pH 5.19, Boiled wort -1.076, pH 4.98, Declared wort - 1.070, pH oops, hop juice, pH 5.26.
Fermentation: Crashed and stripped on Jan. 26 at a gravity of 1.0225.
Cheers, AE
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| Posted by Jordan on Tuesday, February 03, 2009 at 13:46
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| Batch # 918 |
Batch Number: 918
Beer Style: Dark and Stormy Night
Brew Date: January 21/09
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 5.46.
Mash in @ 8:43, strike temp @ 75 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal.
Set taps 10:13.
Begin sparge 18 minutes later at a temp of 81 degrees.
Copper up at 12:40. Boil at 1:13. 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 3:13. Yeast and yeast nutrient pitched and roused into FV2 at 3:45(yeast from batch # 913,(thick and luscious-20lbs) Finished at 4:37. Clean-up begins.
Gravities: First runnings, 1.0905, pH 5.74, 1 hr. runnings, 1.0725, pH 5.89, last runnings- 1.0145, pH 5.83, Boiled wort, 1.057, pH 5.35. Declared wort - 1.0525, pH 5.20. Hop juice pH 5.37.
Fermentation: Crashed/stripped on Jan. 23 at 1.020.
Cheers, JT
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| Posted by Jordan on Tuesday, February 03, 2009 at 13:38
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