There are 495 Brewer's Log Book entries in 50 pages and your are on page number 31
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| Batch # 838 |
Batch Number: 838
Beer Style: Irish Red
Brew Date: July 3/08
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. 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 5.43.
Mash in @ 8:47, strike temp @ 75.5 degrees. Mash temp @ 30 min was 71.5 degrees. Mash was normal.
Set taps 9:47.
Begin sparge 26 minutes later at a temp of 81 degrees.
Copper up at 12:18. Boil at copper up. 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 2:30. Yeast pitched and roused into FV1 at 3:00.(yeast from batch # 835/36, soupy). Finished at 3:50 Clean-up begins.
Gravities: First runnings, 1.0785, pH 5.33, 1 hr. runnings, 1.0715, pH 5.25, last runnings, oops, Boiled wort, 1.0545, pH 4.76. Declared wort - 1.0505, pH 4.73. Hop juice pH, 5.50.
Fermentation: The Red was crashed and stripped at 1.022, on July 5th.
Cheers, JT
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| Posted by Jordan on Friday, July 18, 2008 at 07:34
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| Batch # 837 |
Batch Number: 837
Beer Style: Dooryard Summer Wheat Ale
Brew Date: July 2/08
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 phosphoric acid to adjust the pH to 5.48.
Mash in @ 8:28, strike temp @ 76.5 degrees. Mash temp @ 30 min was 70 degrees.
Set taps 10:20.
Begin sparge 35 minutes later at a temp of 81 degrees.
Copper up at 12:07. Boil at 12:30. 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 2:30. Yeast and yeast nutrient pitched and roused into FV4 at 3:00.(yeast from batch ?, poor/thin). Finished at 4:30. Clean up begins..
Gravities: 1st runnings - 1.095, pH 5.84. 1 Hr. - 1.076, pH 5.87. Last runnings - 1.065, pH 5.87, Boiled wort - 1.0445, pH 5.62. Declared wort - 1.040 pH 5.44. Hop juice pH oops.
Fermentation: Crashed and stripped on July 4 (Oh say, can you see...!) at a gravity of 1.017 (stripped first, crashed second) moving swifty so it should settle out at 1.014.
Cheers, AE
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| Posted by Jordan on Friday, July 18, 2008 at 07:24
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| Batch # 836 |
Batch Number: 836
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 30/08
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 5.20.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 10:00.
Begin sparge 29 minutes later at a temp of 80.5 degrees.
Copper up at 11:25. Boil at 11:35. 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 12:10. Yeast and yeast nutrient pitched and roused into FV3 at 2:00.(yeast from batch 832, thin)Finished at 4:35. Clean up begins.
Gravities: 1st runnings - 1.089, pH 5.84. 1 Hr. - 1.065, pH 5.85. Last runnings - 1.0065, pH 6.02, Boiled wort - 1.043, pH 5.71. Declared wort - 1.040 pH 5.51. Hop juice pH 5.58.
Fermentation: Crashed and stripped on July 1 (OH, Canada!)at a gravity of 1.0145 (stripped first, crashed second).
Cheers, AE
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| Posted by Jordan on Friday, July 18, 2008 at 07:16
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| Batch # 835 |
Batch Number: 835
Beer Style: Best Bitter
Brew Date: June 26/08
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%), 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 5.67.
Mash in @ 8:40, strike temp @ 76 degrees. Mash temp @ 30 min was oops degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 11:53. 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 2:55. Yeast pitched and roused into FV2(yeast from batch # 832, (used 22lbs, sludgy). Finished at 4:30. Clean-up begins.
Gravities: First runnings, 1.0855, pH 5.07, 1 hr. runnings, 1.0805, pH 5.31, last runnings, 1.010, pH 4.98, Boiled wort, 1.055, pH 5.01. Declared wort - 1.0515, pH 4.94. Hop juice: pH 5.39.
Fermentation: crashed and stripped on June 29 at a gravity of 1.0175 (damn yeast stalled again, even with adding O2 to the wort!).
Cheers, JT
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| Posted by Jordan on Friday, July 18, 2008 at 06:56
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| Batch # 834 |
Batch Number: 834
Beer Style: Yippee IPA
Brew Date: June 25/08
Brewer: Andrew Estabrooks
Note: This is Yippee Part 3: The Amarillo.
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 @ 8:40, strike temp @ 75.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 1100L mashing in and 125L in the hop perc.
Set taps 10:10.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:20. Boil at 12:35. 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) 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 2:35. Yeast pitched and roused into FV3(yeast from batch # ?, thin). Finished at 4:05. Clean-up begins.
Gravities: First runnings, 1.0905, pH 5.71, 1 hr. runnings, 1.082, pH 5.33, last runnings, 1.017, pH 5.40, Boiled wort, 1.075, pH 5.30. Declared wort - 1.068, pH 5.14. Hop juice: pH 5.74.
I added 125L of sterilized hop juice (1kg Cascade, 1kg Amarillo) to the CT on July 3rd.
Fermentation: crashed and stripped on June 28 at a gravity of 1.0195 (a bit sweet as the yeast died early, RIP) We also bubbled the wort with oxygen to stimulate yeast cell growth and fermentation.
No dry-hop slurry added to the CT this time. We'll see if that makes a difference.
Cheers, AE
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| Posted by Jordan on Friday, July 18, 2008 at 06:30
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| Batch # 833 |
Batch Number: 833
Beer Style: Dark and Stormy Night
Brew Date: June 24/08
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. Saphire (pellets, A.A. 3.7%). 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 CaCl2 and citric acid to adjust the pH to 5.83.
Mash in @ 8:55, strike temp @ 72.5 degrees. Mash temp @ 30 min was 69. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc. Mash was normal.
Set taps 10:25.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 12:25 Boil at 12:36. Hops in at start of boil (Saphire) 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 2:36. Yeast and yeast nutrient pitched and roused into FV4(yeast from batch # 830/829, (fluffy/sludgy). Finished at 4:55. Clean-up begins.
Gravities: First runnings, 1.0855, pH 5.83, 1 hr. runnings, oops, last runnings- 1.0165, pH 6.09, Boiled wort, 1.048, pH 5.23. Declared wort - 1.049, pH 5.37. Hop juice: pH 5.04.
Fermentation: Crashed and stripped on June 27. It stalled at 1.0185.
Cheers, JT
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| Posted by Jordan on Thursday, July 17, 2008 at 12:11
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| Batch # 832 |
Batch Number: 811
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 23/08
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Hallertau (pellets A.A. 4.9%). 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 5.75.
Mash in @ 8:50, strike temp @ 75.5 degrees. Mash temp @ 30 min was 64 degrees. A messed-up mash-in. Water went in very slow.
Set taps 10:20.
Begin sparge 32 minutes later at a temp of 81 degrees.
Copper up at 11:25. Boil at 11:35. 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 1:35. Yeast and yeast nutrient pitched and roused into FV3 at 2:00.(yeast from batch ?)Finished at 3:00. Clean up begins.
Gravities: 1st runnings - 1.083, pH 5.86. 1 Hr. - 1.065, pH 5.62. Last runnings - oops, Boiled wort - 1.0455, pH 5.59. Declared wort - 1.043 pH 5.32. Hop juice pH 5.95.
Fermentation: Crashed and stripped on June 24 at a gravity of 1.0164 (stripped first, crashed second) moving swifty so it should settle out at 1.014.
Cheers, AE
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| Posted by Jordan on Thursday, July 17, 2008 at 11:57
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| Batch # 831 |
Batch Number: 831
Beer Style: Simeon Jones
Brew Date: June 18/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) 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 5.17.
Mash in @ 8:15, strike temp @ 76 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal.
Set taps 9:15.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 11:10. Boil at 11:20. 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 # 828, (good/thick). Finished at 3:25. Clean up begins.
Gravities: 1st runnings - 1.0795, pH 5.61. 1 Hr. - 1.0745, pH 5.41. Last runnings - 1.075, pH 5.48, Boiled wort - 1.0495, pH 5.30. Declared wort - 1.046 pH 5.07, Hop juice, pH 5.59.
Fermentation: Crashed and stripped on June 20 at a gravity of 1.015.
Cheers, AE
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| Posted by Jordan on Thursday, July 17, 2008 at 11:46
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| Batch # 830 |
Batch Number: 830
Beer Style: Irish Red
Brew Date: June 17/08
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. 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 5.50.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 11:20. Boil at 12:00. 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 3:30 (delay due to 2 slow filters and a rack). Yeast pitched and roused into FV1 at 2:20.(yeast from batch # 827/828). Finished at 5:25 Clean-up begins.
Gravities: First runnings, 1.0845, pH 5.17, 1 hr. runnings, 1.0665, pH 5.18, last runnings, 1.009, pH 5.17, Boiled wort, 1.0545, pH 5.12. Declared wort - 1.0505, pH 4.70. Hop juice pH, 5.30.
Fermentation: The Red was crashed and stripped at 1.0215, on June 19th.
Cheers, JT
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| Posted by Jordan on Thursday, July 17, 2008 at 11:37
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| Batch # 829 |
Batch Number: 829
Beer Style: Best Bitter
Brew Date: June 16/08
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%), Cascade (pellets, 4.9% A.A.) 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 5.61.
Mash in @ 8:45, strike temp @ 75.5 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:45.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 11:50. Boil at 11:55. Hops in at start of boil (Willamette/Cascade) 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 1:55. Yeast pitched and roused into FV4(yeast from batch # 827, (thick/soupy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.0845, pH 5.39, 1 hr. runnings, 1.065, pH 5.15, last runnings, 1.007, pH 5.14, Boiled wort, oops. Declared wort - 1.053, pH 4.85. Hop juice: pH 5.57.
Fermentation: crashed on June 19 at a gravity of 1.0165. No yeast to strip.
Cheers, AE
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| Posted by Jordan on Thursday, July 17, 2008 at 11:30
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