There are 495 Brewer's Log Book entries in 50 pages and your are on page number 29
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| Batch # 858 |
Batch Number: 858
Beer Style: Yippee IPA
Brew Date: Auguat 11/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Amber malt, OiO Toasted Wheat, Muntons Crystal Malt
Hops in boil: Chinook (pellets, A.A. 12.0%, reduced by 5%), Cascade (pellets, A.A. 4.9%), Centennial (pellets, A.A. 9.1%), Amarillo (pellets, A.A. 8%). Hops in hop perc: Cascade (leaf, A.A. 5.6%) and Amarillo (leaf, A.A. 9.6%).
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 6.07.
Mash in @ 8:45, strike temp @ 76 degrees. Mash temp @ 30 min was oops degrees. Started with 2200L of water in the HLB, used 1100L mashing in and 125L in the hop perc.
Set taps 10:15.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 12:30. Boil at 12:40. Hops in at start of boil (Chinook) and then Centennial at 20 minutes, then Cascade at 25 minutes, then Amarillo at 30 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.
Cascade/Amarillo leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:40. Yeast pitched and roused into FV4(yeast from batch # *53/57, thin). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.088, pH 5.01, 1 hr. runnings, 1.080, pH 5.17, last runnings, 1.022, pH 5.33, Boiled wort, 1.0675, pH 5.12. Declared wort - 1.0625, pH 4.94. Hop juice: pH 5.32.
I introduced O2 through a carb stone into the fresh wort (30 min every 3 hrs) the first day. My dry hop slurry this time consisted of of Cascade and Centennial (in CT).
Fermentation: crashed and stripped on August 14 at a gravity of 1.019 (a bit sweet as the yeast died early, RIP)
Cheers, AE
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| Posted by Jordan on Thursday, September 11, 2008 at 12:16
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| Batch # 857 |
Batch Number: 857
Beer Style: Dooryard Summer Wheat Ale
Brew Date: August 6/08
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 5.15.
Mash in @ 8:30, strike temp @ 76.5 degrees. Mash temp @ 30 min was oops degrees.
Set taps 10:00.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 12:05. Boil at 12:30 (propane burners quit once). 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 15 minutes after the burners are turned off.
Fridge started at 2:30. Yeast and yeast nutrient pitched and roused into FV3 at 3:00.(yeast from batch # 853, thin). Finished at 4:10. Clean up begins.
Gravities: 1st runnings - 1.077, pH 5.82. 1 Hr. - 1.0655, pH 5.86. Last runnings - 1.007, pH 6.01, Boiled wort - 1.039, pH 5.71. Declared wort - 1.042, pH 5.22. Hop juice pH 5.65
Fermentation: Crashed and stripped on August 10 at a gravity of 1.012.
Furnukeys latest feat of intelligence and daring was to eat undercooked hamburger and get food poisoning, today.
Cheers, AE
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| Posted by Jordan on Thursday, September 11, 2008 at 12:07
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| Batch # 856 |
Batch Number: 856
Beer Style: Best Bitter
Brew Date: August 5/08
Brewer: Andrew Estabrooks
Assistant: Furnukeys
(Jordan has gone to NFLD for two weeks on a writer grant ;(, leaving me to make everything!)
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%), Spalter (pellets, A.A. 6.2%). 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 5.56.
Mash in @ 8:40, strike temp @ 76 degrees. Mash temp @ 30 min was 64 degrees (weird mash in). Started with 2200L of water in the HLB, used 950L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 26 minutes later at a temp of 80 degrees.
Copper up at 11:50. Boil at noon. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang/Spalter). 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.
Fridge started at 4:55. Yeast pitched and roused into FV4(yeast from batch # 853, (ok). Finished at 6:05. Clean-up begins.
Gravities: First runnings, 1.083, pH 5.32, 1 hr. runnings, 1.061, pH 5.16, last runnings, oops, Boiled wort, 1.0531, pH 5.05. Declared wort - 1.049, pH 5.41. Hop juice: pH 4.72.
Fermentation: crashed on August 7 at a gravity of 1.013.
Cheers, AE
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| Posted by Jordan on Thursday, September 11, 2008 at 11:28
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| Batch # 855 |
Batch Number: 855
Beer Style: Blonde Ale
Brew Date: June 31/08
Brewer: Jordan Trethewey
Assistant: Furnukeys
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), 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 to 5.50.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was ? degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 11:42. Boil at noon. 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 2:00. Yeast pitched and roused into FV2(yeast from batch # 852, fresh). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.0675, pH 6.13, 1 hr. runnings, 1.079, pH 5.97, last runnings, 1.0065, pH 6.161, Boiled wort, 1.0545, pH 5.89. Declared wort - 1.049, pH 5.12. Hop juice: pH 5.93.
Fermentation: Crashed and stripped on August 2 at a gravity of 1.0165.
Cheers, JT
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| Posted by Jordan on Thursday, September 11, 2008 at 11:16
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| Batch # 854 |
Batch Number: 854
Beer Style: Man's Best Friend (Porter)
Brew Date: July 30/08
Brewer: Andrew Estabrooks
(First time letting Esty brew my baby, tear :(, my little one is growing up into the roster.-JT)
The Liberty hops turned out to work in a fantastically subtle way, however, our supplier cannot find us any more right now. So...Tettnang is going back in. Sorry. JT
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%), Tettnang (5.5%). 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 5.64.
Mash in @ 8:30, strike temp @ 76.5 degrees. Mash temp @ 30 min was 69 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 33 minutes later at a temp of 80.5 degrees.
Copper up at 11:50. Boil at 11:55. Hops in at start of boil (Liberty) 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.
Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 1:55. Yeast pitched and roused into FV1 .(yeast from batch #853, (fluffy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.064, pH 6.19, 1 hr. runnings, oops, last runnings, 1.015, pH 6.06, Boiled wort, 1.055, pH 5.88. Declared wort - 1.0525, pH ?.
Fermentation: crashed and stripped on August 1 at a gravity of 1.022.
Cheers, JT
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| Posted by Jordan on Thursday, September 11, 2008 at 10:50
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| Batch # 853 |
Batch Number: 851
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 29/08
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 5.15.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 67 degrees.
Set taps 10:00.
Begin sparge 15 minutes later at a temp of 81 degrees.
Copper up at 12:29. Boil at 12:32. 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 15 minutes after the burners are turned off.
Fridge started at 2:32. Yeast and yeast nutrient pitched and roused into FV3 at 4:00.(yeast from batch # 850, soupy). Finished at 4:05. Clean up begins.
Gravities: 1st runnings - 1.0905, pH 5.54. 1 Hr. - 1.048, pH 5.67. Last runnings - 1.009, pH 5.84, Boiled wort - 1.047, pH 5.57. Declared wort - 1.0425, pH 5.22. Hop juice pH 5.46
Fermentation: Crashed and stripped on July 30 at a gravity of 1.015.
Cheers, JT
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| Posted by Jordan on Thursday, September 11, 2008 at 10:37
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| Batch # 852 |
Batch Number: 852
Beer Style: Irish Red
Brew Date: July 28/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas Fawcett) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, Muntons Roasted Barley
Hops in boil: US Goldings (pellets, A.A. 4.7%, 6.0%), Tettnang (pellets, A.A. 3.4%)/Spalter (A.A. 6.2%). 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 @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal.
Set taps 9:24.
Begin sparge 29 minutes later at a temp of 80.5 degrees.
Copper up at 11:50. Boil at 12:10. Hops in at start of boil (Goldings) and then at 20 minutes (Tettnang/Spalter). 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 3:15. Yeast pitched and roused into FV1 at 3:45.(yeast from batch # 849, fluffy). Finished at 4:45 Clean-up begins.
Gravities: First runnings, 1.071, pH 5.50, 1 hr. runnings, 1.072, pH 5.23, last runnings, 1.011, pH 5.20, Boiled wort, 1.056, pH 4.94. Declared wort - 1.0515, pH 4.93.
Fermentation: The Red was stripped/crashed at 1.022, on July 30th.
Cheers, AE
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| Posted by Jordan on Thursday, September 11, 2008 at 10:31
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| Batch # 851 |
Batch Number: 851
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 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%), organic Saphire (pellets A.A. 3.7%). 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 5.36.
Mash in @ 8:45, strike temp @ 75 degrees. Mash temp @ 30 min was 67 degrees.
Set taps 10:15.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 1:39. Boil at copper up. Hallertau hops in at start of boil and Saphire at 20 minutes. Organic orange peel and Coriander added at 40 minutes. Irish moss added at 50 minutes. Recirculation stopped 15 minutes after the burners are turned off.
Fridge started at 3:39. Yeast and yeast nutrient pitched and roused into FV3 at 4:10.(yeast from batch # 848, soupy). Finished at 5:15. Clean up begins.
Gravities: 1st runnings - 1.090, pH 5.67. 1 Hr. - 1.053, pH 5.69. Last runnings - 1.0105, pH 5.29, Boiled wort - 1.047, pH 5.35. Declared wort - 1.0435, pH 4.99.
Fermentation: Crashed and stripped on July 27 at a gravity of 1.0135.
Cheers, JT
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| Posted by Jordan on Thursday, September 11, 2008 at 10:23
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| Batch # 850 |
Batch Number: 850
Beer Style: Dark and Stormy Night
Brew Date: July 23/08
Brewer: Andrew Estabrooks
Assistant: Fernukeys
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, gypsum, Ringwood yeast and our well water. Water is treated with and citric acid to adjust the pH to 5.34.
Mash in @ 8:35, strike temp @ 74.5 degrees. Mash temp @ 30 min was 64. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc. Mash was normal.
Set taps 10:05.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 12:10 Boil at 12:35. 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 2:35. Yeast and yeast nutrient pitched and roused into FV2 at 3pm(yeast from batch # 848, (fluffy/sludgy). Finished at 4:45. Clean-up begins.
........
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| Posted by Jordan on Wednesday, July 23, 2008 at 12:43
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| Batch # 849 |
Batch Number: 849
Beer Style: Simeon Jones
Brew Date: July 24/08
Brewer: Andrew Estabrooks
Assistant: Fernukeys
Recipe: Grain: (Thomas Fawcett) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (pellets A.A. 3.0%). Hops in hop perc: Willamette (leaf A.A. 3.0%).
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 5.56.
Mash in @ 8:25, strike temp @ 74 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 9:25.
Begin sparge 32 minutes later at a temp of 80.5 degrees.
Copper up at 11:30. 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 2:10. Yeast pitched and roused into FV1 at 2:40.(yeast from batch # 846, (good/thick). Finished at 3:25. Clean up begins.
Gravities: 1st runnings - 1.078, pH 5.56. 1 Hr. - 1.067, pH 5.53. Last runnings - 1.009, pH 5.68, Boiled wort - 1.046, pH 5.40. Declared wort - 1.0425 pH 5.15, Hop juice, pH 5.48.
Fermentation: TBA
Cheers, AE/CF
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| Posted by Jordan on Wednesday, July 23, 2008 at 12:17
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