There are 495 Brewer's Log Book entries in 50 pages and your are on page number 3
|
| Batch # 1118 |
Batch Number: 1118
Beer Style: Simeon Jones
Brew Date: February 24/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-row Barley
Hops in boil: Willamette pellets (A.A. 4.8%). Hops in hop perc: Willamette (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 4.74.
Mash in @ 8:40. Strike temp @ 76.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 21 minutes later at a temp of 81.5 degrees.
Hops in at start of boil 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. 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, 1.080, pH 5.30, 1 hr. runnings, 1.0635, pH 5.36, last runnings - 1.0045, pH 5.47, Boiled wort 1.0485, pH 5.14, Declared wort - tba, pH tba.
Cheers, JT
|
| Posted by Jordan on Wednesday, February 24, 2010 at 14:34
Comments
(0)
|
|
|
| Batch # 1117 |
Batch Number: 1117
Beer Style: Irish Red
Brew Date: February 23/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Caramunich (200 and 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: US Goldings (pellets, A.A. 4.5%), US Goldings (pellets, A.A. 4.5%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%).
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 4.75.
Mash in @ 8:27, strike temp @ 75 degrees. Mash temp @ 30 min was 66.5 degrees. 2200L of water in HLB. Used 850L in mash and 125L in hop perc.
Set taps 9:27.
Begin sparge 38 minutes later at a temp of 80 degrees.
Copper up at 12:35 and Boil at 12:35. Hops in at start of boil (US Goldings) and then at 20 minutes (US 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.
E.K. Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:35. Finished at 4:00 Clean-up begins.
Gravities: First runnings, 1.0945, pH 5.38, 1 hr. runnings, oops, pH oops, last runnings, 1.011, pH 5.21, Boiled wort, tba, pH tba, Declared wort - tba, pH tba.
Cheers, AE
|
| Posted by Jordan on Tuesday, February 23, 2010 at 14:31
Comments
(0)
|
|
|
| Batch # 1116 |
Batch Number: 1116
Beer Style: Man's Best Friend
Brew Date: February 22/09
Brewer: Jordan Trethewey
with special guest assistant Shane Fraser of the Garrison District Ale House. Thanks for getting dirty without complaint, Shane!
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Weyermann Carafa Type 2 malt, Canadian 2-row barley, Muntons Black Malt, OiO Torrified wheat.
Hops in boil: Liberty (pellets, A.A. 3.0%) Ran out of Liberty and had to add Tettnang (A.A. 3.4%). Hops in hop perc: US Tettnang, (A.A. 4.8%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.91.
Mash in @ 8:40, strike temp @ 75.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 900L mashing in (thin) and 125L in the hop perc.
Set taps 9:40.
Begin sparge 29 minutes later at a temp of 80 degrees.
Copper up at 12:25. Boil at 12:25. Hops in at start of boil (tettnang) 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.
US Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:25. Yeast pitched and roused into FV3 .(yeast was like slurry). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0695, pH 5.63, 1 hr. runnings, 1.064, pH 5.33, last runnings, 1.014, pH 5.53, Boiled wort, 1.058, pH 4.99. Declared wort - TBA, pH TBA.
Cheers, JT & SF
|
| Posted by Jordan on Monday, February 22, 2010 at 15:00
Comments
(0)
|
|
|
| Batch # 1115 |
Batch Number: 1115
Beer Style: Blonde Ale
Brew Date: February 18/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang, pellets, A.A. 3.4%). Hops in hop perc: Cascade(leaf, A.A. 7.6%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.70.
Mash in @ 8:38, strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:38.
Begin sparge 32 minutes later at a temp of 80 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). 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 leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.090, pH 5.42, 1 hr. runnings, 1.060, pH 5.31, last runnings 1.0075 pH 5.22, Boiled wort, 1.0515, pH 5.07, Declared wort - 1.048, pH 4.94, hop juice pH 5.35
Cheers, AE
|
| Posted by Jordan on Monday, February 22, 2010 at 14:54
Comments
(0)
|
|
|
| Batch # 1114 |
Batch Number: 1114
Beer Style: Yippee IPA
Brew Date: February 17/10
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Weyermann Caramunich 200, OiO toasted Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), Cascade (A.A. 5.4%), Amarillo (A.A. 8.0%). Hops in hop perc: Cascade (leaf, A.A. 7.6%), Amarillo (pellets, A.A. 9.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast. gypsum and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 4.97.
Mash in @ 7:05, strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees.
Set taps 8:35.
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 10:40. Boil at 10:53. Hops in at start of boil (Cascade) and then at 30 minutes (Amarillo), 40 minutes (PALISADE), 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 12:53. Yeast and yeast nutrient pitched and roused into FV1 at 1:30 Finished at 2:45. Clean-up begins.
Gravities: First runnings, 1.0905, pH 5.40, 1 hr runnings, 1.068, pH 5.41, last runnings 1.026, pH 5.53, Boiled wort, 1.0665, pH 5.20, Declared wort - 1.0625, pH 5.14.
Cheers, JT
|
| Posted by Jordan on Wednesday, February 17, 2010 at 14:09
Comments
(0)
|
|
|
| Batch # 1113 |
Batch Number: 1113
Beer Style: Irish Red
Brew Date: February 15/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyerman Caramunich (200 and 2), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: US Goldings (pellets, A.A. 4.5%), US Goldings (pellets, A.A. 4.5%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%).
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 4.81.
Mash in @ 8:40, strike temp @ 75 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was thin. 2200L of water in HLB. Used 925L in mash and 125L in hop perc.
Set taps 9:40.
Begin sparge 32 minutes later at a temp of 79 degrees.
Copper up at 12:50 and Boil at 12:53. Hops in at start of boil (US Goldings) and then at 20 minutes (US 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.
E.K. Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:53. Finished at 4:55 Clean-up begins.
Gravities: First runnings, 1.0785, pH 5.02, 1 hr. runnings, 1.0835, pH 5.06, last runnings, 1.009, pH 5.19, Boiled wort, 1.056, pH 4.86, Declared wort - tba, pH tba.
Cheers, JT
|
| Posted by Jordan on Monday, February 15, 2010 at 15:00
Comments
(0)
|
|
|
| Batch # 1112 |
Batch Number: 1112
Beer Style: Picaroons Imperial Pilsner
Brew Date: February 11/10
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Oio malted wheat, OiO Canadian 2-row barley.
Hops in boil: Hersbrucker (pellets, A.A. 4.0%), Tettnang (pellets, A.A. 3.4%), Perle (pellets, A.A. 10.0%).
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 4.99.
Mash in @ 8:40, strike temp @ 72 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 1125L mashing in and 125L in the hop perc.
Set taps 10:10.
Begin sparge 28 minutes later at a temp of 78 degrees.
Saaz/Tettnang leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.103, pH 5.55, 1 hr. runnings, 1.082, pH 5.49, last runnings - 1.0235, pH 5.54, Boiled wort 1.075, pH 5.30, Declared wort - 1.070 pH 5.23
Cheers, JT
|
| Posted by Jordan on Monday, February 15, 2010 at 14:55
Comments
(0)
|
|
|
| Batch # 1111 |
Batch Number: 1111
Beer Style: Best Bitter
Brew Date: February 10/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-Row Barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, gypsum, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.84.
Mash in @ 8:00 strike temp @ 72.5 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:00pm
Begin sparge 25 minutes later at a temp of 79 degrees.
Hops in at start of boil: Tettnang and then at 20 minutes Mt.Hood. 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, 1.097, pH 5.19, 1 hr. runnings 1.083, pH 5.29, last runnings, 1.007, pH 5.33, Boiled wort, 1.056, pH 5.03, Declared wort - 1.0525, pH 4.93, Hop juice pH 5.47.
Cheers, AE
|
| Posted by Jordan on Thursday, February 11, 2010 at 16:38
Comments
(0)
|
|
|
| Batch # 1110 |
Batch Number: 1110
Beer Style: Picaroons Imperial Pilsner
Brew Date: February 9/10
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Oio malted wheat, OiO Canadian 2-row barley.
Hops in boil: Hersbrucker (pellets, A.A. 4.0%, Perle (pellets, A.A. 10.0%).
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 4.85.
Mash in @ 8:45, strike temp @ 72 degrees. Mash temp @ 30 min was 65 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 17 minutes later at a temp of 80 degrees.
Saaz leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.100, pH 5.44, 1 hr. runnings, 1.0845, pH 5.40, last runnings - 1.024, pH 5.51, Boiled wort 1.074, pH 5.31, Declared wort - TBA pH TBA.
Cheers, JT
|
| Posted by Jordan on Tuesday, February 09, 2010 at 15:10
Comments
(0)
|
|
|
| Batch # 1109 |
Batch Number: 1109
Beer Style: Blonde Ale
Brew Date: February 8/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang, pellets, A.A. 3.4%). Hops in hop perc: Cascade(leaf, A.A. 7.6%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.85.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 32 minutes later at a temp of 78.5 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). 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 leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.087, pH 5.50, 1 hr. runnings, 1.076, pH 5.48, last runnings 1.006 pH 5.42, Boiled wort, 1.052, pH 5.07, Declared wort - 1.049, pH 4.99, hop juice pH 5.21
Cheers, AE
|
| Posted by Jordan on Tuesday, February 09, 2010 at 15:06
Comments
(0)
|
|
|
|
