There are 495 Brewer's Log Book entries in 50 pages and your are on page number 25
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| Batch # 897 |
Batch Number: 897
Beer Style: Winter Warmer
Brew Date: November 25/08
Brewer: Jordan Trethewey
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%). 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.
Mash in @ 8:32, strike temp @ 74 degrees. Mash temp @ 30 min was 70 degrees. Set taps 10:02.
Our water tank line froze, so I had to use 100L from the HLB to rise and clean (until we thaw out the line, hopefully this afternoon). This will be a low batch
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up 12:08. Boil at 1:53. Hops in at start of boil (Goldings) at 20 minutes (Cascade) and then at 30 minutes (Saphire). 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 3:53. Yeast pitched and roused into FV4 at 4:00 (yeast from batch # 894 (thick/fluffy 27lbs.). Finished at 6:05. Clean up begins.
Gravities: 1st runnings - 1.0995, pH 5.22. 1 Hr. - 1.081, pH 5.37. Last runnings - 1.041, pH 5.31, Boiled wort -1.0825, pH 5.01, Declared wort - 1.074, pH 4.62, hop juice, pH 5.35.
Fermentation: crashed and stripped 0n Nov. 28 at 1.024. Wacky yeast.
Cheers, JT
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| Posted by Jordan on Monday, December 01, 2008 at 11:19
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| Batch # 896 |
Batch Number: 896
Beer Style: Best Bitter
Brew Date: November 24/08
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%),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 5.23.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 67.5 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 31 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, 1.0825, pH 5.45, 1 hr. runnings, 1.0735, pH 5.29, last runnings, 1.0085, pH 5.36, Boiled wort, 1.0545, pH 5.21, Declared wort - 1.050, pH 4.89, Hop juice pH 5.26.
Fermentation: Stripped on November 28 at a gravity of 1.015. Crashed the following morning to let it ferment another point.
Cheers, JT
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| Posted by Jordan on Monday, December 01, 2008 at 11:10
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| Jordan |
Batch Number: 895
Beer Style: Yippee IPA
Brew Date: November 20/08
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter, Muntons Crystal malt, OiO Malted Wheat, Muntons Amber malt.
Hops in boil: Chinook (pellets, A.A. 12.0%), Cascade (A.A. 4.9%%), 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%).
Reduced PV of Chinook pellets by 10%, and increased Amarillo by 10%.
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 6.01 (?).
Mash in @ 8:43, strike temp @ 75 degrees. Mash temp @ 30 min was 72 degrees. Mash was high.
Set taps 10:13.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:27. Boil at 1:26. 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 3:26. Yeast and yeast nutrient pitched and roused into FV1 at 4:00 (yeast from batch # 891/93,(sludgy/fluffy). Finished at 8:30. Clean-up begins. Hop perc was clogged with kettle trub throughout, hence painfully slow fridge!
Gravities: First runnings, 1.0935, pH 4.62, 1 hr. runnings, 1.086, pH 4.61 last runnings- 1.0185, pH 4.71, Boiled wort, 1.072, pH 4.45. Declared wort - 1.065, pH 4.08. Hop juice pH 4.59.
Fermentation: Crashed on Nov. 23 at a gravity of 1.018. No yeast to strip. Almost made it.
Cheers, JT
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| Posted by Batch # 895 on Monday, December 01, 2008 at 11:06
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| Batch # 894 |
Batch Number: 894
Beer Style: Dark and Stormy Night
Brew Date: November 19/08
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. 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 5.64.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 69 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 12:00 Boil at 1:55. 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 3:55. Yeast and yeast nutrient pitched and roused into FV4 at 4:30(yeast from batch # 891,(thick/sludgy-26lbs) Finished at 5:35. Clean-up begins.
Gravities: First runnings, 1.094, pH 5.52, 1 hr. runnings, 1.070, pH 5.50 last runnings- 1.0135, pH 5.10, Boiled wort, 1.0575, pH 5.35. Declared wort - oops. Hop juice pH 5.11.
Fermentation: Crashed and stripped on Nov. 22 at 1.017
Cheers, AE
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| Posted by Jordan on Monday, December 01, 2008 at 10:55
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| Batch # 893 |
Batch Number: 893
Beer Style: Winter Warmer
Brew Date: November 14/08
Brewer: Jordan Trethewey
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%). 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.
Mash in @ 8:40, strike temp @ 75 degrees. Mash temp @ 30 min was ? degrees. Set taps 10:10.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up 12:25. Boil at 1:15. Hops in at start of boil (Goldings) at 20 minutes (Cascade) and then at 30 minutes (Saphire). 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 FV1 at 3:45(yeast from batch # 890 (sludge 37lbs.). Finished at 4:35. Clean up begins.
Gravities: 1st runnings - 1.0925, pH 5.17. 1 Hr. - 1.094, pH 5.12. Last runnings - 1.025, pH 5.61, Boiled wort -1.079, pH 5.05, Declared wort - 1.0735, pH 4.69, hop juice, pH 5.71.
Fermentation: crashed and stripped 0n Nov. 17 at 1.020.
Cheers, JT
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| Posted by Jordan on Monday, December 01, 2008 at 10:50
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| Batch # 892 |
Batch Number: 892
Beer Style: Best Bitter
Brew Date: November 13/08
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%),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 5.62.
Mash in @ 8:35, strike temp @ 74 degrees. Mash temp @ 30 min was 67 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 26 minutes later at a temp of 80.5 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, 1.0825, pH 5.23, 1 hr. runnings, 1.077, pH 5.03, last runnings, 1.012, pH 4.98, Boiled wort, 1.052, pH 4.34, Declared wort - 1.0495, pH 4.42, Hop juice pH 5.13.
Fermentation: Crashed on November 15 at a gravity of 1.014. No yeast recovered.
Cheers, AE
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| Posted by Jordan on Monday, December 01, 2008 at 10:45
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| Batch # 891 |
Batch Number: 891
Beer Style: Man's Best Friend
Brew Date: November 12/08
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 6.74 (?).
Mash in @ 8:32, strike temp @ 73.5 degrees. Mash temp @ 30 min was 69.5 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:32.
Begin sparge 26 minutes later at a temp of 81 degrees.
Copper up at 11:43. Boil at 12:56. 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 2:56. Yeast pitched and roused into FV2 .(yeast from batch #888/89, (thick/soupy). Finished at 4:50. Clean-up begins.
Gravities: First runnings, 1.084, pH 5.29, 1 hr. runnings, 1.0785, pH 5.15, last runnings, 1.012, pH ?, Boiled wort, 1.058, pH 5.03. Declared wort - 1.054, pH 4.74. Hop juice pH 6.27.
Fermentation: crashed and stripped on November 14 at a gravity of 1.021.
Cheers, JT
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| Posted by Jordan on Monday, December 01, 2008 at 10:41
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| Batch # 890 |
Batch Number: 890
Beer Style: Best Bitter
Brew Date: November 4/08
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%),GR 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 5.39.
Mash in @ 8:27, strike temp @ 75.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:27.
Begin sparge 31 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, 1.089, pH 5.35, 1 hr. runnings, oops, last runnings, 1.010, pH 5.30, Boiled wort, 1.0535, pH 4.91, Declared wort - 1.049, pH 4.87, Hop juice pH 5.21.
Fermentation: Crashed and chilled on November 6 at a gravity of 1.014
Cheers, AE
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| Posted by Jordan on Friday, November 07, 2008 at 08:21
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| Batch # 889 |
Batch Number: 889
Beer Style: Blonde Ale
Brew Date: November 3/08
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%). Cascade (pellets, 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 (out of batt. for pH meter).
Mash in @ 8:46, strike temp @ 74.5 degrees. Mash temp @ 30 min was 69.5 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:46.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:10. Boil at 1:05. 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 the first setting of taps until 10 minutes after the burners are shut off.
Cascade leaf-hop juice added to the hop perc before sparging.
Fridge started at 3:05. Yeast pitched and roused into FV2(yeast from batch # 887, thick-16lbs). Finished at 4:40. Clean-up begins.
Gravities: First runnings, 1.079, pH 5.84, 1 hr. runnings, 1.080, pH 5.72, last runnings, 1.007, pH 5.67, Boiled wort, 1.0525, pH 5.64, Declared wort - 1.049, pH 5.15. Hop juice, pH 5.64.
Fermentation: Crashed and stripped on Nov. 5 at a gravity of 1.0165.
Cheers, JT
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| Posted by Jordan on Friday, November 07, 2008 at 08:16
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| Batch # 888 |
Batch Number: 888
Beer Style: Irish Red
Brew Date: October 31/08 HAPPY HALLOWEEN!
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%), 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 5.36.
Mash in @ 9:20, strike temp @ 75 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 10:20.
Begin sparge 31 minutes later at a temp of 80.5 degrees.
Copper up at 12:50. Boil at 2:20. Hops in at start of boil (Goldings) 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 4:20. Yeast pitched and roused into FV4 at 4:50.(yeast from batch # 886). Finished at 5:40 Clean-up begins. Late day due to mill auger being gummed-up.
Gravities: First runnings, 1.070, pH 5.50, 1 hr. runnings, 1.077, pH 5.24, last runnings, 1.007, pH 5.55, Boiled wort, 1.051, pH 4.70, Declared wort - 1.047, pH 4.58, hop juice pH 5.21.
Fermentation: Crashed and stripped on Nov. 2 at a gravity of 1.021.
Cheers, AE
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| Posted by Jordan on Friday, November 07, 2008 at 08:09
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