There are 495 Brewer's Log Book entries in 50 pages and your are on page number 32
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| Batch # 828 |
Batch Number: 828
Beer Style: Blonde Ale
Brew Date: June 12/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: OUT OF Mt. Hood (pellets, A.A. 3.7%) so Subs. with Willamette (pellets, 5.3% A.A.), 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 5.60.
Mash in @ 8:15, strike temp @ 73.5 degrees. Mash temp @ 30 min was 69 degrees. Started with 2200L of water in the HLB, used 800L mashing in and 125L in the hop perc.
Set taps 9:45.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 11:47. Boil at 1:50. Hops in at start of boil (Willamette) 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 3:50. Yeast pitched and roused into FV3(yeast from batch # 825, sludgy). Finished at 5:30. Clean-up begins.
Gravities: First runnings, 1.085, pH 5.76, 1 hr. runnings, 1.073, pH 5.67, last runnings, 1.0065, pH 5.61, Boiled wort, 1.0545, pH 5.17. Declared wort - 1.051, pH 4.94. Hop juice: pH 5.27.
Fermentation: Crashed and stripped on June 15 at a gravity of 1.0135. Burners kicked off during copper up, hence the slow boil.
Cheers, JT
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| Posted by Jordan on Thursday, July 17, 2008 at 11:21
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| Batch # 827 |
Batch Number: 827
Beer Style: Irish Red
Brew Date: June 11/08
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. 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 (50g short, ran out), Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.78.
Mash in @ 8:35, strike temp @ 76.5 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 9:35.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 11:45. Boil at 11:50. 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 1:50. Yeast pitched and roused into FV1 at 2:20.(yeast from batch # ?). Finished at 3:25 Clean-up begins.
Gravities: First runnings, 1.0805, pH 5.51, 1 hr. runnings, 1.079, pH 5.40, last runnings, 1.0065, pH 5.29, Boiled wort, 1.055, pH 5.19. Declared wort - 1.051, pH 4.98. Hop juice pH, 5.79.
Fermentation: The Red was crashed and stripped at 1.0205, on June 13th.
Cheers, AE
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| Posted by Jordan on Thursday, July 17, 2008 at 11:02
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| Batch # 826 |
Batch Number: 826
Beer Style: Best Bitter
Brew Date: June 10/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (pellets, A.A. 5.3%) 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 5.49.
Mash in @ 8:40, strike temp @ 76.5 degrees. Mash temp @ 30 min was 71 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 22 minutes later at a temp of 81 degrees.
Copper up at 11:35. Boil at 11:45. Hops in at start of boil (Willamette) 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 FV2(yeast from batch # 822, (fluffy/sludgy). Finished at 3:15. Clean-up begins.
Gravities: First runnings, 1.081, pH 5.50, 1 hr. runnings, 1.082, pH 5.08, last runnings, 1.0085, pH 5.24, Boiled wort, 1.0555, pH 4.86. Declared wort - 1.051, pH 4.77. Hop juice: pH 5.20.
Fermentation: crashed on June 13 at a gravity of 1.0165. No yeast to strip.
Cheers, JT
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| Posted by Jordan on Thursday, July 17, 2008 at 10:55
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| Batch # 825 |
Batch Number: 825
Beer Style: Dooryard Summer Wheat Ale
Brew Date: June 9/08
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Cascade (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 5.56.
Mash in @ 8:40, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 10:55.
Begin sparge 30 minutes later at a temp of 81 degrees.
Copper up at 12:25. Boil at 1:35. Cascade 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 3:35. Yeast and yeast nutrient pitched and roused into FV4 at 4:05.(yeast from batch # ?, Esty!). Finished at 5:00. Clean up begins.
Gravities: 1st runnings - 1.099, pH 5.74. 1 Hr. - 1.081, pH 5.74. Last runnings - 1.006, pH 6.02, Boiled wort - 1.0485, pH 5.70. Declared wort - 1.044 pH 5.44. Hop juice pH 5.41.
Today was my birthday brew! I am now a stinky, 30-year-old man. --hehehe JT
Fermentation: Crashed and stripped on June 11 at a gravity of 1.0145
Cheers, AE
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| Posted by Jordan on Thursday, July 03, 2008 at 14:18
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| Batch # 824 |
Batch Number: 824
Beer Style: Timberhog Stout
Brew Date: June 5/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Chocolate malt, Muntons Black malt, Muntons Roasted Barley, OiO Toasted Wheat, Red Whale coffee (added in conditioning tank).
Hops in boil: Willamette (pellets, A.A. 5.3%), 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 5.20.
Mash in @ 8:45, strike temp @ 79 degrees. Mash temp @ 30 min was 71 degrees. Started with 2200L of water in the HLB, used 950L mashing in and 125L in the hop perc.
Set taps 10:15.
Begin sparge 30 minutes later at a temp of 81 degrees.
Copper up at 1:40. Boil at copper up. Hops in at start of boil (Willamette) 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 3:40. Yeast pitched and roused into FV3(yeast from batch # ?. Finished at 5:00. Clean-up begins.
Gravities: First runnings, 1.078, pH 5.33, 1 hr. runnings, 1.077, pH 5.38, last runnings, 1.015, pH 5.50, Boiled wort, 1.056, pH 4.91. Declared wort - 1.053, pH 4.90.
Fermentation: crashed at 6:45 pm on June 8 at a gravity of 1.027 (a bit sweet as the yeast died early, RIP, no stripping necessary).
Cheers, AE
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| Posted by Jordan on Thursday, July 03, 2008 at 14:09
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| Batch # 823 |
Batch Number: 823
Beer Style: Best Bitter
Brew Date: June 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%), Willamette (pellets, A.A. 5.3%) 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 5.49.
Mash in @ 8:35, strike temp @ 76.5 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 9:35.
Begin sparge 32 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/Willamette) 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 1:50. Yeast pitched and roused into FV4(yeast from batch # 818, (good/thick). Finished at 3:15. Clean-up begins.
Gravities: First runnings, 1.082, pH 5.48, 1 hr. runnings, 1.0835, pH 5.03, last runnings, 1.0085, pH 5.12, Boiled wort, 1.056, pH 5.00. Declared wort - 1.051, pH 4.92. Hop juice: pH 5.60.
Fermentation: crashed and stripped on June 7 at a gravity of 1.0155.
Cheers, AE
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| Posted by Jordan on Monday, June 16, 2008 at 14:46
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| Batch # 822 |
Batch Number: 822
Beer Style: Man's Best Friend (Porter)
Brew Date: June 3/08
Brewer: Jordan Trethewey
Another little change in recipe this time, as I try to perfect this puppy: 2 extra lbs of black malt to darken it, and I'm going to go with all Liberty hops in the boil to see what effect Liberty actually has on the flavour.
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, OiO Torrified wheat (Brown Malt unavailable for months from supplier).
Hops in boil: Liberty (pellets, A.A. 3.0%). 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 5.52.
Mash in @ 8:43, strike temp @ 74 degrees. Mash temp @ 30 min was 70. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:43.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 11:43. Boil at 11:50. Hops in at start of boil (Liberty) 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.
Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 1:50. Yeast pitched and roused into FV1 .(yeast from batch #818/19, (thick/soupy). Finished at 3:25. Clean-up begins.
Gravities: First runnings, 1.0865, pH 5.38, 1 hr. runnings, 1.0735, pH 5.22, last runnings, 1.014, pH 5.34, Boiled wort, 1.058, pH 4.81. Declared wort - 1.054, pH 4.75.
Fermentation: crashed and stripped on June 5 at a gravity of 1.0205.
Cheers, JT
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| Posted by Jordan on Monday, June 16, 2008 at 14:30
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| Batch # 821 |
Batch Number: 821
Beer Style: Dark and Stormy Night
Brew Date: June 2/08
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Carafa malt, Weyermann Caramunich malt Weyermann malted wheat. All are organic certified.
Hops in boil: Saphire (pellets, A.A. 3.7%). Hops in hop perc: Hallertau (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 5.23.
Mash in @ 8:42, strike temp @ 78 degrees. Mash temp @ 30 min was 69.5. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 10:12.
Begin sparge 15 minutes later at a temp of 81 degrees.
Copper up at 11:50. 12:03 boil. Hops in at start of boil (Saphire) and then again at 20 minutes. Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 15 minutes after the burners are shut off.
Hallertau leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:03 Yeast and yeast nutrient pitched and roused into FV4 .(yeast from batch # ?, (thick/soupy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.089, pH 5.58, 1 hr. runnings, 1.034, pH 5.82, last runnings, 1.012, pH 5.91, Boiled wort, 1.0545, pH 5.29. Declared wort - 1.051, pH 5.57. Hop juice: pH 5.41.
Fermentation: stripped and chilled on June 4th at a gravity of 1.015.
Cheers, JT
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| Posted by Jordan on Monday, June 16, 2008 at 14:20
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| Batch # 820 |
Batch Number: 820
Beer Style: Yippee IPA
Brew Date: May 29/08
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%), Cascade (pellets, A.A. 4.9%), Centennial (pellets, A.A. 8.0%). 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 5.30.
Mash in @ 8:50, strike temp @ 77 degrees. Mash temp @ 30 min was 71 degrees. Started with 2200L of water in the HLB, used 1100L mashing in and 125L in the hop perc.
Set taps 10:20.
Begin sparge 21 minutes later at a temp of 83 degrees.
Copper up at 12:20. Boil at 12:30. Hops in at start of boil (Chinook) and then Centennial at 20 minutes, then Cascade at 25 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 leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:30. Yeast pitched and roused into FV3(yeast from batch # ?, thin). Finished at 3:45. Clean-up begins.
Gravities: First runnings, 1.090, pH 5.51, 1 hr. runnings, 1.087, pH 5.39, last runnings knocked over (by JT), Boiled wort, 1.072, pH 5.16. Declared wort - 1.066, pH 5.01. Hop juice: pH 5.61.
Fermentation: crashed (no viable yeast to strip) June 2 at a gravity of 1.022 (a bit sweet as the yeast died early, RIP).
Dry-hopped the IPA in the conditioning tank with Nugget hop pellets and Cascade pellets. Also, we added an extra 125l Cascade leaf juice (in hop perc to) the CT We shall see if we get some aroma this time!
Cheers, AE
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| Posted by Jordan on Monday, June 16, 2008 at 14:14
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| Batch # 819 |
Batch Number: 819
Beer Style: Dooryard Summer Wheat Ale
Brew Date: May 28/08
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Organic Pilsner Malt, Weyermann Organic Wheat Malt.
Hops in boil: Organic Smaragd (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 citric acid to adjust the pH to 5.47.
Mash in @ 8:30, strike temp @ 77 degrees. Mash temp @ 30 min was 68 degrees. Mash was low, soupy, but rose like a champ.
Set taps 10:00.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 11:50. Boil at 12:05. Smaragd 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 2:05. Yeast and yeast nutrient pitched and roused into FV1 at 2:35.(yeast from batch # 816, (good,fluffy). Finished at 3:55. Clean up begins.
Gravities: 1st runnings - 1.0885, pH 5.82. 1 Hr. - 1.063, pH 5.84. Last runnings - 1.005, pH 6.01, Boiled wort - oops. Declared wort - 1.042 pH ?. Hop juice pH 5.89.
Fermentation: Crashed and stripped on May 29 at a gravity of 1.017 (fast little bugger!) moving swifty so it should settle out at 1.014.
Cheers, AE
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| Posted by Jordan on Monday, June 16, 2008 at 13:49
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