There are 495 Brewer's Log Book entries in 50 pages and your are on page number 27
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| Batch # 878 |
Batch Number: 878
Beer Style: Best Bitter
Brew Date: September 29/08
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%),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 (no batt.).
Mash in @ 9:03, strike temp @ 72 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 10:03.
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, 1.095, pH 5.31, 1 hr. runnings, 1.066, pH 5.18, last runnings, 1.0095, pH 4.96, Boiled wort, 1.056, pH 4.92, Declared wort - 1.052, pH 4.89, Hop juice pH 4.93.
WhooHoo!. We hit Gravity!
Fermentation: Crashed and chilled on October 2 at a gravity of 1.0165
Cheers, JT
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| Posted by Jordan on Friday, October 03, 2008 at 11:24
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| Batch # 877 |
Batch Number: 877
Beer Style: Irish Red
Brew Date: September 23/08
Brewer: Jordan Trethewey
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 (batteries!) 5.35.
Mash in @ 8:40, strike temp @ 75 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 9:40.
Begin sparge 30 minutes later at a temp of 81 degrees.
Copper up at 11:35. 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 # 869, thick/heavy). Finished at 4:05 Clean-up begins.
Gravities: First runnings, 1.089, pH 5.37, 1 hr. runnings, 1.063, pH 5.35, last runnings, 1.0085, pH 5.47, Boiled wort, 1.053, pH 4.92, Declared wort - 1.049.
Fermentation: Crashed and stripped on Sept. 25 at a gravity of 1.021.
Cheers, JT
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| Posted by Jordan on Thursday, September 25, 2008 at 06:51
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| Batch # 876 |
Batch Number: 876
Beer Style: Best Bitter
Brew Date: September 22/08
Brewer: Andrew Estabrooks
Assistant: Andrew Whiteway
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 (no batt.).
Mash in @ 8:29, strike temp @ 74.5 degrees. Mash temp @ 30 min was 68.5 degrees. Started with 2200L of water in the HLB, used 950L mashing in and 125L in the hop perc.
Set taps 9:29.
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 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, 1.0795, 1 hr. runnings, 1.066, last runnings, 1.013, Boiled wort, 1.055. Declared wort - 1.051.
Fermentation: Crashed and chilled on September 25 at a gravity of 1.0175
Cheers, AE & AW
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| Posted by Jordan on Thursday, September 25, 2008 at 06:46
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| Batch # 875 |
Batch Number: 875
Beer Style: Dark and Stormy Night
Brew Date: September 15/08
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 (pellets, 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 5.54.
Mash in @ 8:30, strike temp @ 73.5 degrees. Mash temp @ 30 min was 72. Mash was normal.
Set taps 10:00.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 11:53 Boil at 12:20. Hops in at start of boil (Hallertau) and then Goldings at 20 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.
Hallertau leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:20. Yeast and yeast nutrient pitched and roused into FV1 at 3:00(yeast from batch # 870, (soupy, yet lively). Finished at 4:20. Clean-up begins.
Gravities: First runnings, 1.092, 1 hr. runnings, 1.059, last runnings- 1.0135, Boiled wort, 1.056, Declared wort - 1.0515.
Fermentation: Crashed and stripped on Sept. 18 at a gravity of 1.0145 (Good for you, yeast!)
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 11:22
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| Batch # 874 |
Batch Number: 874
Beer Style: Blonde Ale
Brew Date: September 12/08
Brewer: Andrew Estabrooks
Assistant: Andrew Whiteway
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240) (out of crystal!), OiO Toasted Wheat
Hops in boil: Mt. Hood (pellets, A.A. 3.7%). Cascade (pellets, 4.9%) 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 @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 64 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 24 minutes later at a temp of 80 degrees.
Copper up at 11:30. Boil at 12:20. Hops in at start of boil (Mt. Hood) 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 2:20. Yeast pitched and roused into FV4(yeast from batch # 869, thick/fluffy). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.079, 1 hr. runnings, 1.063, last runnings, 1.0085, Boiled wort, 1.052. Declared wort - 1.049.
Fermentation: Crashed and stripped on September 15 at a gravity of 1.0165.
Cheers, AE/AW
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| Posted by Jordan on Wednesday, September 17, 2008 at 11:16
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| Batch # 873 |
Batch Number: 873
Beer Style: Best Bitter
Brew Date: September 10/08
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 (no batt.).
Mash in @ 8:32, strike temp @ 74 degrees. Mash temp @ 30 min was 66.5 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 30 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 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, 1.078, 1 hr. runnings, 1.058, last runningsoops, Boiled wort, 1.053. Declared wort - 1.050.
Fermentation: Crashed and chilled on September 14 at a gravity of 1.018
Cheers, AE
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| Posted by Jordan on Wednesday, September 17, 2008 at 11:11
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| Batch # 872 |
Batch Number: 872
Beer Style: Best Bitter
Brew Date: September 9/08
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%),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 (no batt.).
Mash in @ 8:32, strike temp @ 75.5 degrees. Mash temp @ 30 min was 73 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 30 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 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, 1.0865, 1 hr. runnings, 1.046, last runnings, 1.0085, Boiled wort, 1.055. Declared wort - 1.0505.
Fermentation: Crashed and chilled on September 10 at a gravity of 1.016
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 11:05
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| Batch # 871 |
Batch Number: 871
Beer Style: Dooryard Summer Wheat Ale
Brew Date: September 7/08
LAST DOORYARD OF THE SEASON :[
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Hallertau (pellets A.A. 7.0%), Hops in hop perc: Organic Hallertau (leaf A.A. 8.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to (no batt.).
Mash in @ 8:27, strike temp @ 74 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200l in HLB, used 900l in mash and 125 in hop perc.
Set taps 9:57.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up at 11:55. Boil at 12:30. Hallertau hops in at start of boil and at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 10 minutes after the burners are turned off.
Fridge started at 2:45. Yeast and yeast nutrient pitched and roused into FV1 at 3:15.(yeast from batch # 860, sofluffy.). Finished at 4:15. Clean up begins.
Gravities: 1st runnings - 1.096, 1 Hr. - 1.0745, Last runnings - 1.005, Boiled wort - 1.046, Declared wort - 1.0425.
Fermentation: Crashed and stripped on September 11 at a gravity of 1.0145.
Cheers, AE
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| Posted by Jordan on Wednesday, September 17, 2008 at 11:00
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| Batch # 870 |
Batch Number: 870
Beer Style: Irish Red
Brew Date: September 5/08
Brewer: Jordan Trethewey
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 (no batt.).
Mash in @ 8:25, strike temp @ 75.5 degrees. Mash temp @ 30 min was 71.5 degrees. Mash was normal.
Set taps 9:25.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 11:35. Boil at 11:55. Hops in at start of boil (Goldings) 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.
Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 1:55. Yeast pitched and roused into FV1 at 2:25.(yeast from batch # 864, doughy). Finished at 3:55 Clean-up begins.
Gravities: First runnings, 1.0855, 1 hr. runnings, 1.050, last runnings, 1.0065, Boiled wort, 1.055, pH, Declared wort - 1.0505.
Fermentation: The Red was crashed and stripped at 1.022, on September 7th.
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:53
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| Batch # 869 |
Batch Number: 869
Beer Style: Harvest Ale!
Brew Date: September 4/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, Muntons Chocolate malt.
Hops in boil: Cascade (pellets A.A. 4.9%), Tettnang (pellets A.A. 3.4%). Hops in hop perc: 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 (no Batt.).
Mash in @ 8:40, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70.5 degrees. Mash was normal.
Set taps 10:10.
Begin sparge 27 minutes later at a temp of 81.5 degrees.
Copper up at 12:10. Boil at 12:45. Tettnang hops in at start of boil and Cascade at 20 minutes. Irish moss, and yeast nutrient added at 50 minutes. Recirculation stopped 10 minutes after the burners are turned off.
Fridge started at 2:45. Yeast pitched and roused into FV4 at 3:15.(yeast from batch # ?)Finished at 4:45. Clean up begins.
Gravities: 1st runnings - 1.095, 1 Hr. - 1.0685, Last runnings - 1.025, Boiled wort - 1.069, pH 5.30. Declared wort - 1.065.
Fermentation: Crashed and stripped on September 7 at a gravity of 1.015.
Cheers, AE, Oktoberfest!! Whooo!!
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:49
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