There are 495 Brewer's Log Book entries in 50 pages and your are on page number 26
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| Batch # 887 |
Batch Number: 887
Beer Style: Winter Warmer
Brew Date: Oct. 23/08
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%), 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 (pH 5.71).
Mash in @ 8:30, strike temp @ 77 degrees. Mash temp @ 30 min was 67 degrees. Set taps 10:00.
Begin sparge 28 minutes later at a temp of 80.5 degrees.
Copper up 12:10. Boil at 1:00. Hops in at start of boil (Goldings) 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 3:00. Yeast pitched and roused into FV1 at 3:30(yeast from batch # 884 (thick 32lbs.). Finished at 4:35. Clean up begins.
Gravities: 1st runnings - 1.091, pH 5.24. 1 Hr. - oops. Last runnings - 1.021, pH 5.01, Boiled wort -1.075, pH 4.89, Declared wort - 1.0705, pH 4.72, hop juice, pH oops.
Fermentation: crashed and stripped 0n Oct. 26 at 1.020.
Cheers, AE
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| Posted by Jordan on Friday, November 07, 2008 at 07:42
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| Batch # 885 |
Batch Number: 885
Beer Style: Yippee IPA
Brew Date: October 21/08
Brewer: Andrew Estabrooks
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%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 5.41.
Mash in @ 8:32, strike temp @ 76.5 degrees. Mash temp @ 30 min was 71 degrees. Mash was normal.
Set taps 10:02.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 11:57. Boil at 1:05. Hops in at start of boil (Chinook) and then at 20 minutes (Cascade), 30 minutes (Centennial), 40 minutes (Amarillo). 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 3:05. Yeast and yeast nutrient pitched and roused into FV1 at 3:35(yeast from batch # 883/84,(fresh and almost fresh). Finished at 4:30. Clean-up begins.
Gravities: First runnings, 1.0965, pH 5.29, 1 hr. runnings, 1.084, pH 5.21 last runnings- 1.024, pH 5.32, Boiled wort, 1.068, pH 5.01. Declared wort - 1.0645, pH 4.70. Hop juice pH 4.99.
Fermentation: Crashed on Oct. 24 at a gravity of 1.017. No yeast to strip. Almost made it.
Cheers, AE
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| Posted by Jordan on Thursday, October 23, 2008 at 15:06
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| Batch # 886 |
Batch Number: 886
Beer Style: Dark and Stormy Night
Brew Date: October 22/08
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 5.45.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 9:55.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 12:03 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 3:15. Yeast and yeast nutrient pitched and roused into FV4 at 3:45(yeast from batch # 884,(so fresh and so clean!). Finished at 4:40. Clean-up begins.
Gravities: First runnings, 1.0895, pH 5.52, 1 hr. runnings, 1.069, pH 5.50 last runnings- 1.0175, pH 5.88, Boiled wort, 1.054, pH 5.27. Declared wort - 1.053, pH 5.15. Hop juice pH 5.16.
Fermentation: Crashed and stripped on Oct. 24 at 1.017
Cheers, JT
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| Posted by Jordan on Thursday, October 23, 2008 at 14:51
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| Batch # 884 |
Batch Number: 884
Beer Style: Simeon Jones
Brew Date: October 20/08
Brewer: Jordan Trethewey
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.
Mash in @ 8:30, strike temp @ 74.5 degrees. Mash temp @ 30 min was 71 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:30.
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, 1.0795, pH 5.36, 1 hr. runnings, 1.077, pH 5.37, last runnings - 1.0065, pH 5.67, Boiled wort, 1.0495, pH 5.06, Declared wort - 1.046, pH 4.90. Hop juice, pH 5.25.
Fermentation: Crashed on Oct. 22nd at a gravity of 1.016.
Cheers, JT
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| Posted by Jordan on Tuesday, October 21, 2008 at 11:54
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| Batch # 883 |
Batch Number: 883
Beer Style: Best Bitter
Brew Date: October 16/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade (pellets, A.A. 4.9%),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.
Mash in @ 8:53, strike temp @ 71 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 725L mashing in and 125L in the hop perc.
Set taps 9:53.
Begin sparge 30 minutes later at a temp of 81 degrees.
Hops in at start of boil (Cascade) 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.
Cascade/Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.0955, pH 5.08, 1 hr. runnings, 1.0425, pH 4.91, last runnings - 1.0105, pH 4.70, Boiled wort, 1.054, pH 4.89, Declared wort - 1.0495, pH 4.65. Hop juice, pH 5.06.
Fermentation: Crashed and chilled on October 18 at a gravity of 1.014! HALLELUJAH!!!
Cheers, JT
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| Posted by Jordan on Tuesday, October 21, 2008 at 11:45
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| Batch # 882 |
Batch Number: 882
Beer Style: Timberhog Stout
Brew Date: October 10/08
Brewer: Andrew Estabrooks
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 second time brewing with oatmeal in the mix!
Hops in boil: Amarillo (pellets, A.A. 8.0%), 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.
Mash in @ 8:40, strike temp @ 74.5 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200L of water in the HLB, used 1050L mashing in and 125L in the hop perc.
Set taps 10:10.
Begin sparge 31 minutes later at a temp of 80.5 degrees.
Copper up at 1:15. Boil at 1:20. Hops in at start of boil (Amarillo) and then at 20 minutes (Tettnang). Red Whale Espresso 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 3:15. Yeast pitched and roused into FV1(yeast from batch # 879, ok). Finished at 4:45. Clean-up begins.
Gravities: First runnings, 1.078, pH 5.38, 1 hr. runnings, 1.079, pH 5.31, last runnings, oops, Boiled wort, 1.067, pH 4.89. Declared wort - 1.062, pH 4.97. Hop juice: pH 5.29.
Fermentation: crashed on Oct. 13 at a gravity of 1.0245 (a bit sweet as the yeast died early, RIP, no stripping necessary).
Cheers, AE
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| Posted by Jordan on Tuesday, October 21, 2008 at 11:38
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| Batch # 881 |
Batch Number: 881
Beer Style: Winter Warmer
IT'S BACK! NOVEMBER 1st.
Brew Date: Oct. 8/08
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%), 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 (pH 5.34).
Mash in @ 8:47, strike temp @ 76 degrees. Mash temp @ 30 min was 72 degrees. Mash was stellar. Set taps 10:17.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up 12:17. Boil at 1:17. Hops in at start of boil (Goldings) 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 3:17. Yeast pitched and roused into FV1 at 3:45(yeast from batch # 877 (thick/soupy, 32lbs.). Finished at 4:40. Clean up begins.
Gravities: 1st runnings - 1.0965, pH 5.36. 1 Hr. - oops. Last runnings - 1.0135 pH 5.55, Boiled wort -1.0805, pH 4.93, Declared wort - 1.0745, pH 4.94, hop juice, pH 5.50.
Fermentation: crashed (with no yeast recovered)0n Oct. 11 at 1.020.
Cheers, JT
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| Posted by Jordan on Tuesday, October 21, 2008 at 11:28
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| Beer Brag |
We, the humble brewers, so rarely get to brag, however, the time has come...
This year Picaroon's Best Bitter brought home the Gold Medal for best English Style Pale Ale Bitter at the Canadian Brewing Awards.
Also, Man's Best Friend Porter won the Bronze Medal in the Porter category. "In New Brunswick, the recently launched Man's Best Friend Porter from Picaroon's in Fredericton has also been well-received, with drinkers commenting positively on its robustness and flavour notes of hazelnut and coffee," Greg Clow, TAPS, Canada's Beer Magazine.
Cheers, JT & AE
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| Posted by Jordan on Friday, October 03, 2008 at 12:09
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| Batch # 880 |
Batch Number: 880
Beer Style: Winter Warmer
IT'S BACK! NOVEMBER 1st.
Brew Date: Oct. 1/08
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%), 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.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 70 degrees. Mash was stellar (ourpatented, tandem-man mash in). Set taps 10:15.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up 12:30. Boil at 12:55. Hops in at start of boil (Goldings) 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 2:55. Yeast pitched and roused into FV1 at 3:30(yeast from batch # 877 (thick/sludgy). Finished at 4:30. Clean up begins.
Gravities: 1st runnings - 1.096, pH 5.10. 1 Hr. - 1.0885 pH 5.13. Last runnings - 1.019 pH 5.45, Boiled wort -1.0855, pH 4.93, Declared wort - 1.0795!!, pH 4.88, hop juice, pH 5.34.
Fermentation: Crashed on Oct. 5 at a gravity of 1.028 (yeast died!). One's gonna do ya!
Cheers, JT
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| Posted by Jordan on Friday, October 03, 2008 at 11:51
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| Batch # 879 |
Batch Number: 879
Beer Style: Irish Red
Brew Date: September 30/08
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%), 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 5.46.
Mash in @ 8:40, 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 9:40.
Begin sparge 29 minutes later at a temp of 80 degrees.
Copper up at 11:45. Boil at 12:50. 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 2:50. Yeast pitched and roused into FV1 at 3:25.(yeast from batch # ?). Finished at 4:05 Clean-up begins.
Gravities: First runnings, 1.083, pH 5.27, 1 hr. runnings, 1.078, pH 5.22, last runnings, 1.009, pH 5.38, Boiled wort, 1.052, pH 4.99, Declared wort - 1.049, pH 4.90, hop juice pH 5.11.
Fermentation: Crashed and stripped on Oct. 2 at a gravity of 1.0215.
Cheers, AE
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| Posted by Jordan on Friday, October 03, 2008 at 11:38
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