There are 495 Brewer's Log Book entries in 50 pages and your are on page number 28
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| Batch # 868 |
Batch Number: 868
Beer Style: Simeon Jones
Brew Date: September 3/08
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 (no batt.).
Mash in @ 8:30, strike temp @ 76 degrees. Mash temp @ 30 min was 71 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 11:35. Boil at 11:55. Willamette hops in at start of boil and then 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 1:55. Yeast pitched and roused into FV3 at 2:30.(yeast from batch # 863, (thin). Finished at 3:15. Clean up begins.
Gravities: 1st runnings - 1.077. 1 Hr. - 1.0745. Last runnings - 1.006, Boiled wort - 1.0495. Declared wort - 1.0455..
Fermentation: Crashed and stripped on September 5 at a gravity of 1.018.
Cheers, AE
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:41
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| Batch # 867 |
Batch Number: 867
Beer Style: Blonde Ale
Brew Date: September 2/08
Brewer: Jordan Trethewey
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 @ 8:27, strike temp @ 76.5 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:27.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 11:40. Boil at 11:50. 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. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Cascade leaf-hop juice added to the hop perc before sparging.
Fridge started at 1:50. Yeast pitched and roused into FV1(yeast from batch # 863, doughy). Finished at 3:00. Clean-up begins.
Gravities: First runnings, 1.0835, 1 hr. runnings, 1.0645, last runnings, 1.008, Boiled wort, 1.0525. Declared wort - 1.047.
Fermentation: Crashed and stripped on September 5 at a gravity of 1.0155.
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:33
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| Batch # 866 |
Batch Number: 866
Beer Style: Irish Red
Brew Date: August 28/08
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. 3.0%). 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 (inacc. reading).
Mash in @ 8:29, strike temp @ 75 degrees. Mash temp @ 30 min was 71.5 degrees. Mash was normal.
Set taps 9:29.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 11:33. 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 3:55.(yeast from batch # 862, sludgy). Finished at 2:55 Clean-up begins.
Gravities: First runnings, 1.081, pH 5.32, 1 hr. runnings, oops, last runnings, 1.0075, pH 5.33, Boiled wort, 1.0515, pH 4.95. Declared wort - 1.048, pH 4.82. Hop juice pH, 5.08.
Fermentation: The Red was crashed and stripped at 1.023, on August 29th.
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:23
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| Batch # 865 |
Batch Number: 865
Beer Style: Dark and Stormy Night
Brew Date: August 27/08
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%). 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 @ 75 degrees. Mash temp @ 30 min was 67.5. Mash was normal.
Set taps 10:00.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 12:10 Boil at 12:40. Hops in at start of boil (Hallertau) and then 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 2:40. Yeast and yeast nutrient pitched and roused into FV4 at 3:10(yeast from batch # 862, (sludge). Finished at 4:40. Clean-up begins.
Gravities: First runnings, 1.096, pH 5.53, 1 hr. runnings, 1.065, pH 5.60 last runnings- (knocked over), Boiled wort, 1.0565, pH 5.48. Declared wort - 1.0505, pH 5.30. Hop juice pH 5.49
Fermentation: Crashed and stripped on August 29 at 1.0165.
Cheers, AE
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:08
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| Batch # 864 |
Batch Number: 864
Beer Style: Best Bitter
Brew Date: August 26/08
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. 3.0%). 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 to 5.12.
Mash in @ 8:30, strike temp @ 74.5 degrees. Mash temp @ 30 min was 66 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 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, 1.0785, pH 5.30, 1 hr. runnings, 1.079, pH 5.21, last runnings, 1.007, pH 5.16, Boiled wort, 1.0535, pH 4.97. Declared wort - 1.0505, pH 4.84. Hop juice: pH 5.33.
Fermentation: Stalled again! Crashed and chilled on August 29 at a gravity of 1.018
Cheers, AE
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| Posted by Jordan on Wednesday, September 17, 2008 at 10:02
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| Batch # 863 |
Batch Number: 863
Beer Style: Dooryard Summer Wheat Ale
Brew Date: August 25/08
Brewer: Jordan Trethewey
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 (inacc. reading).
Mash in @ 8:27, strike temp @ 75.5 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200l in HLB, used 625l in mash and 125 in hop perc.
Set taps 9:57.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:05. Boil at 12:20. 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 2:20. Yeast and yeast nutrient pitched and roused into FV1 at 3:00.(yeast from batch # 858/61, soupy/sludgy.). Finished at 4:20. Clean up begins.
Gravities: 1st runnings - 1.0955, pH 6.08. 1 Hr. - 1.0555, pH 6.04. Last runnings - 1.010, pH 6.15, Boiled wort - 1.0435, pH 5.71. Declared wort - 1.0395, pH 5.55. Hop juice pH 5.42.
Fermentation: Crashed and stripped on August 27 at a gravity of 1.013.
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 09:57
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| Batch # 862 |
Batch Number: 862
Beer Style: Dooryard Summer Wheat Ale
Brew Date: August 20/08
Brewer: Jordan Trethewey
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 (inacc. reading).
Mash in @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 70 degrees. Started with 2225l in HLB, used 700 in mash and 125 in hop perc.
Set taps 9:55.
Begin sparge 18 minutes later at a temp of 81 degrees.
Copper up at 12:30. 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 2:30. Yeast and yeast nutrient pitched and roused into FV4 at 3:00.(yeast from batch # 858, 16lbs.). Finished at 4:30. Clean up begins.
Gravities: 1st runnings - 1.093, pH 5.42. 1 Hr. - 1.056, pH 5.43. Last runnings - 1.0085, pH 5.50, Boiled wort - 1.045, pH 5.24. Declared wort - 1.041, pH 5.00. Hop juice pH 5.00.
Fermentation: Crashed and stripped on August 24 at a gravity of 1.014.
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 09:52
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| Batch # 861 |
Batch Number: 861
Beer Style: Best Bitter
Brew Date: August 19/08
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. 3.0%). 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 to 6.21 (?).
Mash in @ 8:30, strike temp @ 72.5 degrees. Mash temp @ 30 min was 68.5 degrees. Started with 2175L of water in the HLB, used 750L 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 (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, 1.079, pH 5.33, 1 hr. runnings, 1.0815, pH 5.11, last runnings, 1.0075, pH 4.99, Boiled wort, 1.055, pH 5.09. Declared wort - 1.051, pH 4.88. Hop juice: pH 5.25.
Used new yeast culture from Kevin at Granite Brewing in HFX. Primed it early with wort from batch 860. 11 lbs total.
Fermentation: Stalled again! Crashed and chilled on August 22 at a gravity of 1.0165
Cheers, JT
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| Posted by Jordan on Wednesday, September 17, 2008 at 09:46
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| Batch # 860 |
Batch Number: 860
Beer Style: Irish Red
Brew Date: August 18/08
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. 3.0%). 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 5.25.
Mash in @ 8:45, strike temp @ 75 degrees. Mash temp @ 30 min was 68.5 degrees. Mash was normal.
Set taps 9:45.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at noon. Boil at 12:30. 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 2:30. Yeast pitched and roused into FV1 at 3:00.(yeast from batch # ?). Finished at 4:30 Clean-up begins.
Gravities: First runnings, 1.073, pH 5.56, 1 hr. runnings, 1.0745, pH 5.38, last runnings, 1.009, pH 5.49, Boiled wort, 1.0505, pH 5.14. Declared wort - 1.047, pH 5.00. Hop juice, pH 5.62
Fermentation: The Red was stripped/crashed at 1.022, on August 19th.
Cheers, AE
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| Posted by Jordan on Wednesday, September 17, 2008 at 09:38
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| Batch # 859 |
Batch Number: 859
Beer Style: Best Bitter
Brew Date: August 12/08
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. 3.0%). 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 to 6.08.
Mash in @ 8:32, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70 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 80.5 degrees.
Esty zoned out for the rest of the time data. 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, 1.0785, pH 5.40, 1 hr. runnings, 1.055, pH 5.27, last runnings, 1.009, pH 5.03, Boiled wort, 1.0515, pH 5.01. Declared wort - 1.047, pH 5.00. Hop juice: pH 5.65.
Fermentation: Stalled! Crashed and chilled on August 14 at a gravity of 1.016
Furnukeys sick again!!
Cheers, AE
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| Posted by Jordan on Thursday, September 11, 2008 at 12:22
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