There are 495 Brewer's Log Book entries in 50 pages and your are on page number 23
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| Batch # 917 |
Batch Number: 917
Beer Style: Winter Warmer
Brew Date: January 20/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted 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 5.60.
Mash in @ 8:43, strike temp @ 74.5 degrees. Mash temp @ 30 min was 67.7 degrees. Set taps 10:17.
Begin sparge 31 minutes later at a temp of 80 degrees.
Copper up 12:12am. Boil at 1:30. 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 3:30. Yeast pitched and roused into FV1 at 4:00 (yeast from batch # 914/15 (good/fluffy). Finished at 5:15. Clean up begins.
Gravities: 1st runnings - 1.083, pH 5.50. 1 Hr. - 1.055, pH 5.46. Last runnings - 1.023, pH 5.76, Boiled wort -1.0735, pH 5.11, Declared wort - 1.070, pH oops, hop juice, pH 5.60.
Fermentation: Crashed and stripped on Jan. 23 at a gravity of 1.0205.
Cheers, AE
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| Posted by Jordan on Tuesday, February 03, 2009 at 13:28
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| Batch # 916 |
Batch Number: 916
Beer Style: Timberhog Stout(Chocolate Stout)
Brew Date: Jan. 19/09
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, Speerville Farms organic oatmeal.
Our Third time brewing with oatmeal in the mix!
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,Chocolate disks From Ganong, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH. to 5.44
Mash in @ 10:05, strike temp @ 73.5 degrees. Mash temp @ 30 min was 66.5 degrees. Started with 2200L of water in the HLB, used 1225L mashing in and 125L in the hop perc.
Set taps 12:00
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 5:22. Boil at 6:32. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). Ganong Chocolate disks added at 40 minutes. 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 8:32. Yeast pitched and roused into FV1(yeast from batch # 879, ok). Finished at 10:18. Clean-up begins, what a long long day!!! Hope the Stout is good.
Gravities: First runnings, 1.087, pH 5.38, 1 hr. runnings, 1.0825, pH 4.25, last runnings, 1.0165 ph. 4.66, Boiled wort, 1.0635, pH 3.99. Declared wort - 1.060, pH 3.96. Hop juice: pH 4.07.
Fermentation: crashed on Jan.21 at a gravity of 1.022, then strip.
Cheers, JT
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| Posted by Esty on Thursday, January 29, 2009 at 08:27
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| Batch # 915 |
Batch Number: 915
Beer Style: Best Bitter
Brew Date: January 16/09
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. 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 5.32.
Mash in @ 8:50, strike temp @ 75 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:50.
Begin sparge 30 minutes later at a temp of 80.5 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, 1.087, pH 5.40, 1 hr. runnings, 1.068, pH 5.18, last runnings, 1.0105, pH 5.10, Boiled wort, 1.054, pH 5.12, Declared wort - 1.051, pH 4.85, Hop juice pH 4.93.
Extremely slow boil today. Did not reach bouil until 3:55pm. Finished fridging at 7:10 :(
Fermentation: TBA
Cheers, AE
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| Posted by Jordan on Monday, January 19, 2009 at 10:51
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| Batch # 914 |
Batch Number: 914
Beer Style: Irish Red
Brew Date: January 14/09
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 5.48.
Mash in @ 8:30, strike temp @ 74.5 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal. 2200L of water in HLB. Used 825L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 11:45. Boil at 12:40. 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 2:40. Yeast pitched and roused into FV1 at 3:10.(yeast from batch # 911, 25lbs.-mostly sludgy.). Finished at .... Clean-up begins.
Gravities: First runnings, 1.066, pH 5.28, 1 hr. runnings, 1.064, pH 5.20, last runnings, 1.010, pH oops, Boiled wort, 1.044, pH 4.94, Declared wort - 1.047, pH 4.68, hop juice pH 5.48.
Fermentation: Crashed and stripped on Jan. 16 at a gravity of 1.022.
Cheers, JT & Pirate Mike
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| Posted by Jordan on Wednesday, January 14, 2009 at 13:38
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| Batch # 913 |
Batch Number: 913
Beer Style: Winter Warmer
Brew Date: January 13/09
Brewer: Andrew Estabrooks
Brewer's Assistant: Curious Tim
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: First Gold (A.A. 8.0%), Cascade (A.A. 6.1%), Tettnang (A.A. 3.4%). 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 5.71.
Mash in @ 8:40, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70 degrees. Set taps 10:10.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up 12:15am. Boil at 2:00. Hops in at start of boil (First Gold) at 20 minutes (Cascade) and then at 30 minutes (Tettnang). 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 4:00. Yeast pitched and roused into FV1 at 3:50 (yeast from batch # 910/11 (good/thick). Finished at 5:15. Clean up begins.
Gravities: 1st runnings - 1.096, pH 5.70. 1 Hr. - 1.087, pH 5.64. Last runnings - 1.032, pH 5.77, Boiled wort -1.071, pH 5.74, Declared wort - 1.066, pH 4.98, hop juice, pH 5.74.
Fermentation: Crashed and stripped on Jan. 16 at a gravity of 1.020.
Cheers, AE & Tim
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| Posted by Jordan on Wednesday, January 14, 2009 at 13:31
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| Batch # 912 |
Batch Number: 912
Beer Style: Blonde Ale
Brew Date: January 12/09
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%). 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 5.38.
Mash in @ 8:30, strike temp @ 74.5 degrees. Mash temp @ 30 min was 63.5 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 25 minutes later at a temp of 81 degrees.
Hops in at start of boil (Cascade) 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/Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.0885, pH 5.65, 1 hr. runnings, 1.074, pH 5.66, last runnings, 1.007, pH 5.69, Boiled wort, 1.0525, pH 5.23, Declared wort - 1.049, pH 5.35.
Fermentation: Chilled and stripped on Jan. 14 at a gravity of 1.015
Cheers, JT & Pirate Mike
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| Posted by Jordan on Wednesday, January 14, 2009 at 13:25
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| Batch # 911 |
Batch Number: 911
Beer Style: Man's Best Friend
Brew Date: January 9/09
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 5.59.
Mash in @ 8:28, strike temp @ 74 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 9:28.
Begin sparge 15 minutes later at a temp of 81 degrees.
Copper up at 11:43. Boil at 12:25. 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 2:25. Yeast pitched and roused into FV4 .(yeast from batch #908/09, (13lbs-thick/12lbs-airy). Finished at 3:50. Clean-up begins.
Gravities: First runnings, 1.0865, pH 5.26, 1 hr. runnings, 1.0635, pH 5.15, last runnings, 1.014, pH 5.14, Boiled wort, 1.0545, pH 4.84. Declared wort - 1.050, pH 4.80. Hop juice pH 5.59.
Fermentation: stripped on January 10 and crashed at a gravity of 1.0195 on the 11th.
Cheers, JT
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| Posted by Jordan on Wednesday, January 14, 2009 at 13:20
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| Batch 910 |
Batch Number: 910
Beer Style: Best Bitter
Brew Date: January 8/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, baird`s 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. 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 5.15.
Mash in @ 8:40, strike temp @ 75 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 9:40.
Begin sparge 29 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, 1.080, pH 5.69, 1 hr. runnings, 1.065, pH 5.38, last runnings, 1.0105, pH 5.49, Boiled wort, 1.0535, pH 5.19, Declared wort - 1.050, pH 4.98, Hop juice pH 5.34.
Fermentation: Stripped on January 11 at a gravity of 1.0125. WOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 16:09
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| Batch # 909 |
Batch Number: 909
Beer Style: Yippee IPA
Brew Date: January 5/09
Brewer: Andrew Estabrooks
Recipe: Grain: Thomas Fawcett Maris Otter, Baird's 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%).
Increased PV of all hops (except Chinook) by 5%.
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 5.62.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 68.5 degrees.
Set taps 10:05.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up at 12:05. Boil at 1:40. 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 3:40. Yeast and yeast nutrient pitched and roused into FV1 at 4:10 (yeast from batch # 907,(ok, thick). Finished at 4:50. Clean-up begins.
Gravities: First runnings, 1.083, pH 5.84, 1 hr. runnings, 1.087, pH 5.62 last runnings- 1.027, pH 5.64, Boiled wort, 1.063, pH 5.39. Declared wort - 1.059, pH 5.01. Hop juice pH 5.42.
Fermentation: Crashed on Jan. 9 (stalled) at a gravity of 1.0155. No yeast to strip. Almost made it.
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 16:02
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| Batch # 908 |
Batch Number: 908
Beer Style: Winter Warmer
Brew Date: January 2/09
Brewer: Jordan Trethewey
Recipe: Grain: (Thomas Fawcett) Maris Otter pale Malt, Baird's Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: First Gold (A.A. 8.0%), Cascade (A.A. 6.1%), Tettnang (A.A. 3.4%). 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 5.76.
Mash in @ 8:35, strike temp @ 73.5 degrees. Mash temp @ 30 min was 68.5 degrees. Set taps 10:05.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up 11:45am. Boil at 1:20. Hops in at start of boil (First Gold) at 20 minutes (Cascade) and then at 30 minutes (Tettnang). 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 3:20. Yeast pitched and roused into FV2 at 3:50 (yeast from batch # 906/07 (fluffy n fresh, yo!). Finished at 4:30. Clean up begins.
Gravities: 1st runnings - 1.086, pH 5.47. 1 Hr. - 1.0855, pH 5.46. Last runnings - 1.0245, pH 5.55, Boiled wort -1.0755, pH 5.52, Declared wort - 1.071, pH 5.53, hop juice, pH 5.69.
Fermentation: Stripped and chilled on Jan. 5 at 1.0225.
Cheers, JT
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:50
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