There are 495 Brewer's Log Book entries in 50 pages and your are on page number 33
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| Batch # 818 |
Batch Number: 818
Beer Style: Blonde Ale
Brew Date: May 27/08
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%), 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 5.61.
Mash in @ 8:15 (biking to work again!!), strike temp @ 75 degrees. Mash temp @ 30 min was 67.5 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:15.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 11:15. Boil at 11:20. 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 1:20. Yeast pitched and roused into FV4(yeast from batch # 813/14, thick/soupy). Finished at 3:00. Clean-up begins.
Gravities: First runnings, 1.078, pH 54.71(?), 1 hr. runnings, 1.0465, pH 4.71 (?), last runnings, 1.0085, pH 5.03, Boiled wort, 1.050, pH 4.48. Declared wort - 1.048, pH 4.37. Hop juice: pH 4.57. (Need new pH gels)
Fermentation: Crashed and stripped on May 29 at a gravity of 1.0165.
Cheers, JT
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| Posted by Jordan on Monday, June 16, 2008 at 13:38
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| Batch # 817 |
Batch Number: 817
Beer Style: Irish Red
Brew Date: May 22/08
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 5.65.
Mash in @ 9:28, strike temp @ 73.5 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal.
Set taps 10:28.
Begin sparge 18 minutes later at a temp of 81 degrees.
Copper up at 12:23. Boil at 12:40. 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 2:40. Yeast pitched and roused into FV3 at 3:15.(yeast from batch # 812, (fluffy). Finished at 4:15 Clean-up begins.
Gravities: First runnings, 1.083, pH 5.17, 1 hr. runnings, 1.077, pH 5.16, last runnings, 1.065, pH 5.27, Boiled wort, 1.0545, pH 4.99. Declared wort - 1.0495, pH 4.88. Hop juice pH, 5.45.
Fermentation: The Red was crashed and stripped at 1.021, on May 24th.
Cheers, AE
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| Posted by Jordan on Monday, June 16, 2008 at 13:31
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| Batch # 816 |
Batch Number: 816
Beer Style: Simeon Jones
Brew Date: May 21/08
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%). Hops in hop perc: 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 5.70.
Mash in @ 8:35, strike temp @ 76.5 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.
Set taps 9:35.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 11:25. Boil at 11:45. 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 1:45. Yeast pitched and roused into FV4 at 2:15.(yeast from batch # 814, (good/thick). Finished at 3:10. Clean up begins.
Gravities: 1st runnings - 1.074, pH 5.58. 1 Hr. - 1.061, pH 5.39. Last runnings - 1.005, pH 5.63, Boiled wort - 1.0515, pH 5.24. Declared wort - 1.0475 pH 4.86.
Fermentation: Crashed and stripped on Mat 23 at a gravity of 1.0175.
Cheers, AE
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| Posted by Jordan on Monday, June 16, 2008 at 13:24
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| Batch # 815 |
Batch Number: 815
Beer Style: Best Bitter
Brew Date: May 20/08
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 5.97.
Mash in @ 9:25 (HLB temp not up at 8am!), strike temp @ 74 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 10:25.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 12:15. Boil at 12:45. 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 2:45. Yeast pitched and roused into FV1(yeast from batch # 813, one bucket fluffy, one soupy). Finished at 4:10. Clean-up begins.
Gravities: First runnings, 1.089, pH 5.52, 1 hr. runnings, 1.072, pH 5.24, last runnings, 1.0085, pH 5.52, Boiled wort, 1.056, pH 5.02. Declared wort - 1.053, pH 4.94. Hop juice: pH 5.57.
Fermentation: crashed and stripped on May 23 at a gravity of 1.015.
Cheers, JT
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| Posted by Jordan on Monday, June 16, 2008 at 13:14
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| Batch # 814 |
Batch Number: 814
Beer Style: Dark and Stormy Night
Brew Date: May 15/08
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Caramunich Malt, Weyermann Carafa malt, Weyermann malted wheat. All are organic certified.
Hops in boil: Smaragd (pellets, A.A. 4.9%), 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 4.77.
Mash in @ 8:45, strike temp @ 76 degrees. Mash temp @ 30 min was 67. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc. Mash was normal.
Set taps 10:15.
Begin sparge 23 minutes later at a temp of 80 degrees.
Copper up at 12:20 Boil at 12:30. Hops in at start of boil (Smaragd) and then at 20 minutes (Saphire). 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 2:30. Yeast and yeast nutrient pitched and roused into FV3 .(yeast from batch # 811, (poor/soupy). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0825, pH 5.45, 1 hr. runnings, 1.0745, pH 5.48, last runnings oopsy!, Boiled wort, 1.057, pH 5.31. Declared wort - 1.0525, pH oops. Hop juice: pH 5.04.
Fermentation: TBA.
Cheers, AE
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| Posted by Jordan on Friday, May 16, 2008 at 10:51
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| Batch # 813 |
Batch Number: 813
Beer Style: Man's Best Friend (Porter)
Brew Date: May 14/08
Brewer: Jordan Trethewey
A little change in recipe this time, as I try to perfect this puppy. Thanks for the positive comments on the first batch, Constant Drinkers.
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: Willamette (pellets, A.A. 5.3%), 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 5.56.
Mash in @ 8:53, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:35.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 11:40. Boil at 12:00. Hops in at start of boil (Willamette) 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 2:00. Yeast pitched and roused into FV1 .(yeast from batch #810, (fluffy and thick). Finished at 3:20. Clean-up begins.
Gravities: First runnings, 1.091, pH 5.49, 1 hr. runnings, 1.0695, pH 5.32, last runnings, 1.011, pH 5.87, Boiled wort, 1.0545, pH 5.14. Declared wort - 1.0535, pH 4.93. Hop juice, pH 6.28.
Fermentation: crashed and stripped on May 15 (hungry yeast!) at a gravity of 1.0205.
Cheers, JT
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| Posted by Jordan on Friday, May 16, 2008 at 10:40
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| Batch # 812 |
Batch Number: 812
Beer Style: Irish Red
Brew Date: May 13/08
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, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.61.
Mash in @ 8:35, strike temp @ 77 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal.
Set taps 9:35.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 11:25. Boil at 11:47. 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 15 minutes after the burners are shut off.
Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 1:47. Yeast pitched and roused into FV1 at 2:15.(yeast from batch # 808, (thick/sludgy). Finished at 3:15 Clean-up begins.
Gravities: First runnings, 1.079, pH 5.53, 1 hr. runnings, 1.045, pH 5.25, last runnings, 1.007, pH 4.88, Boiled wort, 1.054, pH 4.81. Declared wort - 1.051, pH 4.75. Hop juice pH, 5.17.
Fermentation: The Red was crashed and stripped at 1.021, on May 16th.
Cheers, AE
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| Posted by Jordan on Friday, May 16, 2008 at 10:31
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| Batch # 811 |
Batch Number: 811
Beer Style: Dooryard Summer Wheat Ale
Brew Date: May 6/08
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 phosphoric acid to adjust the pH to 5.93.
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 10:55.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 12:20. Boil at 12:23. 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 2:23. Yeast and yeast nutrient pitched and roused into FV2 at 3:10.(yeast from batch # 806, (poor,thick). Finished at 4:07. Clean up begins.
Gravities: 1st runnings - 1.0885, pH 5.77. 1 Hr. - 1.075, pH 5.77. Last runnings - 1.0065, pH 6.02, Boiled wort - 1.0455, pH 5.67. Declared wort - 1.0415 pH 5.35. Hop juice pH 5.98.
Fermentation: Crashed and stripped on May 7 at a gravity of 1.017 (stripped first, crashed second) moving swifty so it should settle out at 1.014, so it should settle out at 1.014.
Cheers, AE
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| Posted by Jordan on Thursday, May 08, 2008 at 06:38
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| Batch # 810 |
Batch Number: 810
Beer Style: Blonde Ale
Brew Date: May 5/08
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%), 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 5.65.
Mash in @ 8:40, strike temp @ 74.5 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 11:33. Boil at 11:50. 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 1:50. Yeast pitched and roused into FV1(yeast from batch # 805, thick/soupy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.085, pH 5.65, 1 hr. runnings, 1.068, pH 5.54, last runnings knocked over (Scotty!!), 1.052, pH 5.46. Declared wort - 1.049, pH 5.14. Hop juice: pH 5.85.
Fermentation: Crashed and stripped on May 8 at a gravity of 1.015.
Cheers, JT
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| Posted by Jordan on Tuesday, May 06, 2008 at 10:07
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| Batch #809 |
Batch Number: 809
Beer Style: Timberhog Stout
Brew Date: April 29/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Chocolate malt, Muntons Black malt, Muntons Roasted Barley, OiO Toasted Wheat, Speerville Farms organic oatmeal.
Our first time brewing with oatmeal in the mix!
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 5.59.
Mash in @ 8:30, strike temp @ 76 degrees. Mash temp @ 30 min was 70 degrees. Started with 2200L of water in the HLB, used 1025L mashing in and 125L in the hop perc.
Set taps 10:00.
Begin sparge 23 minutes later at a temp of 81 degrees.
Copper up at 11:46. Boil at 12:13. 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 2:13. Yeast pitched and roused into FV3(yeast from batch # 804, half fluffy, half soupy). Finished at 3:40. Clean-up begins.
Gravities: First runnings, 1.082, pH 5.48, 1 hr. runnings, 1.0655, pH 5.22, last runnings, 1.0155, pH 5.79, Boiled wort, 1.0575, pH 5.00. Declared wort - 1.055, pH 4.93. Hop juice: pH 5.76.
Fermentation: crashed at 4:30 pm on May 5 at a gravity of 1.0225 (a bit sweet as the yeast died early, RIP, no stripping necessary).
Cheers, JT
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| Posted by Jordan on Tuesday, May 06, 2008 at 10:00
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