There are 495 Brewer's Log Book entries in 50 pages and your are on page number 30
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| Batch # 848 |
Batch Number: 848
Beer Style: Irish Red
Brew Date: July 21/08
Brewer: Andrew Estabrooks
Assistant: Fernukeys
Jordan's back is still out (sitting on the bench sucks!).
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%), 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 5.79.
Mash in @ 8:24, strike temp @ 75.5 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal.
Set taps 9:24.
Begin sparge 31 minutes later at a temp of 80.5 degrees.
Copper up at 11:30. Boil at 11:55. 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 1:55. Yeast pitched and roused into FV1 at 2:25.(yeast from batch # 844, thick). Finished at 3:20 Clean-up begins.
Gravities: First runnings, 1.083, pH 5.36, 1 hr. runnings, 1.068, pH 5.29, last runnings, 1.012, pH 5.41, Boiled wort, 1.049, pH 5.07. Declared wort - 1.046, pH 4.82. Hop juice pH, 5.28.
Fermentation: The Red was stripped at 1.023, on July 22nd and crashed the next morning.
Cheers, AE/CF
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| Posted by Jordan on Wednesday, July 23, 2008 at 12:12
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| Batch # 847 |
Batch Number: 847
Beer Style: Timberhog Stout
Brew Date: July 18/08
Brewer: Andrew Estabrooks
Assistant: Fernukeys
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Chocolate malt, Muntons Black malt, Muntons Roasted Barley, 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: 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 to 5.82.
Mash in @ 8:35, strike temp @ 75 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 10:05.
Begin sparge 35 minutes later at a temp of 81 degrees.
Copper up at 12:35. Boil at 12:57. 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.
Willamette leaf-hop juice added to the hop perc before sparging.
Fridge started at 3:00. Yeast pitched and roused into FV3(yeast from batch # ?). Finished at 4:30. Clean-up begins.
Gravities: First runnings, 1.085, pH 5.37, 1 hr. runnings, 1.093, pH 5.41, last runnings, oops, Boiled wort, 1.053, pH 5.05. Declared wort - 1.049, pH 5.59.
Fermentation: crashed on July 21 at a gravity of 1.022 (a bit sweet as the yeast died early, RIP, no stripping necessary).
Cheers, AE/CF
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| Posted by Jordan on Wednesday, July 23, 2008 at 12:01
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| Batch # 846 |
Batch Number: 846
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 17/08
Brewer: Andrew Estabrooks
Assistant: Chris F.
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 5.74.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 70 degrees.
Set taps 10:05.
Begin sparge 28 minutes later at a temp of 80.5 degrees.
Copper up at 12:00. Boil at 12:20. Hallertau hops in at start of boil and then 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 2:20. Yeast and yeast nutrient pitched and roused into FV2 at 2:50.(yeast from batch # 840/41, thick). Finished at 4:15. Clean up begins.
Gravities: 1st runnings - 1.081, pH ?. 1 Hr. - 1.039, pH 5.19. Last runnings - 1.003(!), Boiled wort - 1.040, pH 5.81. Declared wort - 1.038 (!!super-low yield!?) pH 5.47.
Fermentation: Crashed and stripped on July 19 at a gravity of 1.019.
Cheers, AE/CF
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| Posted by Jordan on Friday, July 18, 2008 at 09:25
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| Batch # 845 |
Batch Number: 845
Beer Style: Best Bitter
Brew Date: July 15/08
Brewer: Andrew Estabrooks
Assistant: Chris Feunekes
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 5.71.
Mash in @ 8:35, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 32 minutes later at a temp of 80.5 degrees.
Copper up at 12:00. Boil at 12:05. 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 2:10. Yeast pitched and roused into FV1 30 min. later(yeast from batch # 844, soupy). Finished at 3:25. Clean-up begins.
Gravities: First runnings, 1.0755, pH 5.46, 1 hr. runnings, 1.079, pH 5.32, last runnings, 1.0095, pH 5.17, Boiled wort, 1.053, pH 4.99. Declared wort - 1.049, pH 5.39. Hop juice: pH 4.76.
Fermentation: Stalled! Crashed and chilled on July 18 at a gravity of 1.019
Cheers, AE/CF
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| Posted by Jordan on Friday, July 18, 2008 at 09:17
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| Batch # 844 |
Batch Number: 844
Beer Style: Blonde Ale
Brew Date: July 14/08
Brewer: Andrew Estabrooks
Assistant: Chris Feunekes
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 5.79.
Mash in @ 8:45. Strike temp @ 74.5 degrees. Mash temp @ 30 min was 68.5 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:45.
Begin sparge 31 minutes later at a temp of 80.5 degrees.
Copper up at 11:59. Boil at 12:05. 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 2:05. Yeast pitched and roused into FV2 30 min. later(yeast from batch # 841, thick). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.073, pH 5.62, 1 hr. runnings, 1.0735, pH 5.50, last runnings, 1.007, pH 5.50, Boiled wort, 1.0485, pH 5.09. Declared wort - 1.0455, pH 5.06. Hop juice: pH 5.54.
Fermentation: Crashed and stripped on July 17 at a gravity of 1.016.
Cheers, AE/CF
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| Posted by Jordan on Friday, July 18, 2008 at 09:12
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| Batch # 843 |
Batch Number: 843
Beer Style: Dark and Stormy Night
Brew Date: July 10/08
Brewer: Andrew Estabrooks
Assistant: Chris Feunekes
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 5.11.
Mash in @ 8:33, strike temp @ 75.5 degrees. Mash temp @ 30 min was 67.5. Mash was normal.
Set taps 10:03.
Begin sparge 37 minutes later at a temp of 80.5 degrees.
Copper up at 12:20 Boil at 12:30. 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 FV4 at 3:05(yeast from batch # 838, (soupy). Finished at 4:05. Clean-up begins.
Gravities: First runnings, 1.097, pH 5.35, 1 hr. runnings, 1.075, pH 5.43 last runnings- 1.013, pH 5.046, Boiled wort, 1.054, pH 5.18. Declared wort - AE/CF forgot the declared numbers.
Fermentation: Crashed and stripped on July 12 at 1.016.
Cheers, AE/CF
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| Posted by Jordan on Friday, July 18, 2008 at 09:06
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| Batch # 842 |
Batch Number: 835
Beer Style: Best Bitter
Brew Date: July 9/08
Brewer: Andrew Estabrooks
Assistant: Chris Feunekes
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 5.11.
Mash in @ 8:25, strike temp @ 75.5 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 31 minutes later at a temp of 80.5 degrees.
Copper up at 11:40. Boil at copper up. 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 2:00. Yeast pitched and roused into FV1(yeast from batch # no info). Finished at 3:25. Clean-up begins.
Gravities: First runnings, 1.081, pH 5.43, 1 hr. runnings, Furnukeys!, last runnings, !?, pH 4.98, Boiled wort, 1.0535, pH 4.99. Declared wort - 1.049, pH 4.95. Hop juice: pH 5.64.
Fermentation: crashed and stripped on July 12 at a gravity of 1.016 (damn yeast stalled again, even with adding O2 to the wort!).
Cheers, AE/CF
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| Posted by Jordan on Friday, July 18, 2008 at 08:41
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| Batch # 841 |
Batch Number: 841
Beer Style: Yippee IPA
Brew Date: July 8/08
Brewer: Andrew Estabrooks
Note: This is Yippee Part 4: The Hop-ening.
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%), Cascade (pellets, A.A. 4.9%), Centennial (pellets, A.A. 8.0%), 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 5.48.
Mash in @ 8:45, strike temp @ 76.5 degrees. Mash temp @ 30 min was 68 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 35 minutes later at a temp of 80.5 degrees.
Copper up at 12:25. 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. All kettle hops were increased by 5% in the boil (based on PV), except Amarillo, which was inc. by 10%. 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 FV3(yeast from batch # 838, good/fluffy). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.080, pH 5.35, 1 hr. runnings, 1.084, pH 5.76, last runnings, 1.021, pH 5.33, Boiled wort, 1.069, pH 4.97. Declared wort - 1.065, pH ?. Hop juice: pH 5.46.
I added 125L of sterilized hop juice (1.5kg Cascade, .5kg Amarillo) to the CT on July 17th.
Fermentation: crashed and stripped on July 11 at a gravity of 1.020 (a bit sweet as the yeast died early, RIP) We also bubbled the wort with oxygen to stimulate yeast cell growth and fermentation. This method seems to bring negligible results.
No dry-hop slurry added to the CT this time.
Cheers, AE
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| Posted by Jordan on Friday, July 18, 2008 at 08:34
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| Batch # 840 |
Batch Number: 840
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 7/08
Brewer: Andrew Estabrooks
Jordan's back is out, so he can't brew, however, Furnukeys is back for the summer to help fill the void, along with new guy Pirate Mike. Yarrr!
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 phosphoric acid to adjust the pH to 5.86.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 65 degrees.
Set taps 10:00.
Begin sparge 33 minutes later at a temp of 80.5 degrees.
Copper up at 12:10. Boil at 12:25. Hallertau hops in at start of boil and then 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 3:30. Yeast and yeast nutrient pitched and roused into FV2 at 5:00.(yeast from batch # 837, thick). Finished at 5:00. Clean up begins..
Gravities: 1st runnings - 1.097, pH 5.86. 1 Hr. - 1.065, pH 5.83. Last runnings - missed it, Boiled wort - 1.044, pH 5.33. Declared wort - 1.041 pH 5.30. Hop juice pH 5.41.
Fermentation: Crashed and stripped on July 9 at a gravity of 1.0145.
Cheers, AE/CF
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| Posted by Jordan on Friday, July 18, 2008 at 07:58
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| Batch # 839 |
Batch Number: 839
Beer Style: Blonde Ale
Brew Date: July 4/08
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%), 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 5.21.
Mash in @ 8:30. Strike temp @ 74.5 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 9:30.
Begin sparge 27 minutes later at a temp of 80.5 degrees.
Copper up at 11:30. Boil at 12:05. 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 2:05. Yeast pitched and roused into FV3 30 min. later(yeast from batch # 838, poor/thin). Finished at 3:00. Clean-up begins.
Gravities: First runnings, 1.077, pH 5.65, 1 hr. runnings, 1.080, pH 5.45, last runnings, 1.006, pH 5.50, Boiled wort, 1.045, pH 5.20. Declared wort - 1.049, pH 5.07. Hop juice: pH 5.42.
Fermentation: Crashed and stripped on July 7 at a gravity of 1.018.
Cheers, AE
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| Posted by Jordan on Friday, July 18, 2008 at 07:42
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