There are 495 Brewer's Log Book entries in 50 pages and your are on page number 24
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| Batch # 907 |
Batch Number: 907
Beer Style: Irish Red
Brew Date: December 30/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas Fawcett) Maris Otter pale Malt, Baird's 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 5.86.
Mash in @ 8:30, strike temp @ 75.5 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 9:30.
Begin sparge 29 minutes later at a temp of 81 degrees.
Copper up at 11:36. Boil at ?. 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 ?. Yeast pitched and roused into FV1 at ?.(yeast from batch # 905, ok/fluffy-24lbs.). Finished at ?. Clean-up begins.
Gravities: First runnings, 1.079, pH 5.43, 1 hr. runnings, 1.067, pH 5.22, last runnings, 1.0105, pH 4.77, Boiled wort, 1.053, pH 4.91, Declared wort - 1.050, pH 4.90, hop juice pH 5.36.
Fermentation: Crashed and stripped on Jan. 2 at a gravity of 1.019.
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:43
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| Batch # 906 |
Batch Number: 906
Beer Style: Best Bitter
Brew Date: December 28/08
Brewer: Jordan Trethewey
Recipe: Grain: (Thomas Fawcett) 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. 3.7%), Yay! 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 5.81.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 10:00, oops.
Begin sparge 25 minutes later at a temp of 81 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, 1.088, pH 5.18, 1 hr. runnings, 1.083, pH 5.33, last runnings, 1.008, pH 5.25, Boiled wort, 1.055, pH 5.02, Declared wort - 1.0505, pH 4.99, Hop juice pH 5.14.
Fermentation: Stripped on January 1 at a gravity of 1.0155.
Cheers, JT
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:35
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| Batch # 905 |
Batch Number: 905
Beer Style: Winter Warmer
Brew Date: December 24/08
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%), Tettnang (A.A. 3.4%). Hops in hop perc: First Gold (A.A. 5.2%), Tettnang (A.A. 3.4%) Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to 5.32.
Mash in @ 8:40, strike temp @ 77 degrees. Mash temp @ 30 min was 69.5 degrees. Set taps 10:10.
Begin sparge 26 minutes later at a temp of 80 degrees.
Copper up 12:30pm. Boil at 2:05. 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 4:05. Yeast pitched and roused into FV3 at 4:35 (yeast from batch # 903 (good/thick). Finished at 5:20. Clean up begins.
Gravities: 1st runnings - 1.092, pH 5.42. 1 Hr. - 1.096, pH 5.37. Last runnings - 1.023, pH 5.14, Boiled wort -1.0765, pH 4.91, Declared wort - 1.072, pH 4.87, hop juice, pH 5.22.
Fermentation: Stripped and chilled on Dec. 28 at 1.026 (yeast died early, again).
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:29
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| Batch # 904 |
Batch Number: 904
Beer Style: Dark and Stormy Night
Brew Date: Decembern 23/08
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 6.25.
Mash in @ 9:17, strike temp @ 74 degrees. Mash temp @ 30 min was oops degrees. Mash was normal.
Set taps 10:00.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 12:52. 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 4:20. Yeast and yeast nutrient pitched and roused into FV4 at 4:50(yeast from batch # 901,(sludgy-30lbs) Finished at 5:55. Clean-up begins.
Gravities: First runnings, 1.089, pH 5.65, 1 hr. runnings, 1.0805, pH 5.68, last runnings- 1.011, pH 4.98, Boiled wort, 1.0595, pH 5.40. Declared wort - 1.054, pH 5.22. Hop juice pH 5.26.
Fermentation: Crashed (no yeast to strip) on Dec. 26 at 1.0145.
(Had to use 20.4lbs. less Caramunich malt -OUT)
Cheers, JT
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:19
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| batch # 903 |
Batch Number: 903
Beer Style: Simeon Jones
Brew Date: December 11/08
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 5.46.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 850L 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, 1.079, pH 5.50, 1 hr. runnings, 1.057, pH 5.41, last runnings - 1.011, pH 5.21, Boiled wort, 1.0495, pH 5.11, Declared wort - 1.045, pH 4.93. Hop juice, pH 5.27.
Fermentation: Crashed on Dec. 15 at a gravity of 1.017.
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:09
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| Batch # 902 |
Batch Number: 902
Beer Style: Irish Red
Brew Date: December 10/08
Brewer: Jordan Trethewey
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%), Us Goldings (pellets, A.A. 6.0%). 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.
Mash in @ 8:35, strike temp @ 74.5 degrees. Mash temp @ 30 min was 69 degrees. Mash was normal. 2200L of water in HLB. Used 875L in mash and 125L in hop perc.
Set taps 9:35.
Begin sparge 30 minutes later at a temp of 81 degrees.
Copper up at 11:30. Boil at 12:15. Hops in at start of boil (First Gold/US Goldings) 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 2:15. Yeast pitched and roused into FV1 at 2:45.(yeast from batch # 898/99, thick/chunky-24lbs.). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0845, pH 5.26, 1 hr. runnings, 1.0745, pH 5.19, last runnings, 1.013, Boiled wort, 1.060, pH 4.90, Declared wort - 1.056, pH 4.73, hop juice pH 5.57.
Fermentation: Crashed and stripped on Dec. 13 at a gravity of 1.022 (short batch!).
Cheers, JT
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| Posted by Jordan on Tuesday, January 13, 2009 at 15:02
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| Batch # 901 |
Batch Number: 901
Beer Style: Winter Warmer
Brew Date: December 8/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: US Goldings (A.A. 6.0%), Cascade (A.A. 6.1%), Organic Saphire (A.A 3.7%) Tettnang (A.A. 3.4%). Hops in hop perc: Willamette (A.A. 6.6%), 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 5.32.
Mash in @ 9:00, strike temp @ 74 degrees. Mash temp @ 30 min was 70 degrees. Set taps 10:30.
Slow mash in due to slow water.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up 3pm (almost stuck mash!). Boil at 3:20. Hops in at start of boil (Goldings) at 20 minutes (Cascade) and then at 30 minutes (Saphire/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 5:20. Yeast pitched and roused into FV3 at 6:00 (yeast from batch # 898 (34-lbs-soupy). Finished at 8:50. Clean up begins.
Gravities: 1st runnings - 1.076, pH 5.54. 1 Hr. - 1.099, pH 5.41. Last runnings - 1.025, pH 5.48, Boiled wort -1.080, pH 4.85, Declared wort - 1.073, pH 4.90, hop juice, pH 5.37.
Fermentation: No water pressure to really cool down the wort on brew night. Chilled the wort overnight to 19.5 degrees. Added yeast on Tuesday when it returned to 21 degrees. Crashed and stripped 0n Dec. 11 at 1.0285 (yeast died early). Great save!
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 14:52
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| Batch # 900 |
Batch Number: 900!
Beer Style: Blonde Ale
Brew Date: December 5/08
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%). 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 6.46.
Mash in @ 8:27, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70.5 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:27.
Begin sparge 20 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, 1.0855, pH 5.60, 1 hr. runnings, 1.0715, pH 5.57, last runnings, 1.008, pH 5.52, Boiled wort, 1.050, pH 5.37, Declared wort - 1.0465, pH 4.78.
Fermentation: Stripped on December 7 at a gravity of 1.0175. Crashed the following morning at 1.016. Boo Ya!
Cheers, JT
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| Posted by Jordan on Tuesday, January 13, 2009 at 14:36
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| Batch # 899 |
Batch Number: 899
Beer Style: Best Bitter
Brew Date: December 4/08
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%),organic Saphire (pellets, A.A. 3.7%). 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 @ 8:35, strike temp @ 74 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 25 minutes later at a temp of 81 degrees.
Hops in at start of boil (Mt. Hood) and then at 20 minutes (Saphire). 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, 1.0845, pH 5.32, 1 hr. runnings, 1.0785, pH 5.39, last runnings, 1.007, pH 5.25, Boiled wort, 1.0535, pH 5.21, Declared wort - 1.0495, pH 4.80, Hop juice pH 5.38.
Fermentation: Stripped on December 6 at a gravity of 1.015. Crashed the following morning to let it ferment to 1.0145.
Cheers, JT
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| Posted by Jordan on Tuesday, January 13, 2009 at 14:26
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| Batch # 898 |
Batch Number: 898
Beer Style: Irish Red
Brew Date: December 3/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, Muntons Roasted Barley
Hops in boil: US Goldings (pellets, A.A. 6.0%), Org. Saphire (pellets, A.A. 3.7%). Hops in hop perc: US Goldings (leaf, A.A. 5.2/4.7%).
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 5.71.
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 30 minutes later at a temp of 80.5 degrees.
Copper up at 11:31. Boil at 1:30. Hops in at start of boil (Goldings) and then at 20 minutes (Saphire). 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 3:30. Yeast pitched and roused into FV4 at 4:00.(yeast from batch # 896, good/thick). Finished at 7:00 (low water pressure!) Clean-up begins.
Gravities: First runnings, 1.086, pH 5.49, 1 hr. runnings, 1.075, pH 5.31, last runnings, oops, Boiled wort, 1.053, pH 5.04, Declared wort - 1.048, pH 4.75, hop juice pH 5.21.
Fermentation: Crashed and stripped on Dec. 5 at a gravity of 1.0215.
Cheers, AE
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| Posted by Jordan on Tuesday, January 13, 2009 at 14:13
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