There are 495 Brewer's Log Book entries in 50 pages and your are on page number 34
|
| Batch # 808 |
Batch Number: 808
Beer Style: Best Bitter
Brew Date: April 28/08
Brewer: Jordan Trethewey and 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%), 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 5.62.
Mash in @ 8:30, strike temp @ 77 degrees. Mash temp @ 30 min was 68 degrees. Started with 2200L of water in the HLB, used 800L mashing in and 150L in the hop perc.
Set taps 9:30.
Begin sparge 31 minutes later at a temp of 81.5 degrees.
Copper up at 11:40. Boil at 11:50. 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 FV3(yeast from batch # 804, sludgy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.0825, pH 5.48, 1 hr. runnings, 1.072, pH 5.82, last runnings, 1.0075, pH 5.33, Boiled wort, 1.055, pH 5.19. Declared wort - 1.051, pH 5.11. Hop juice: pH 5.67.
Fermentation: crashed and stripped at 4:30 am on May 1 at a gravity of 1.014. Bang on despite Esty going on the DL due to a wicked sprained ankle in the brewhouse.
Cheers, JT
|
| Posted by Jordan on Tuesday, May 06, 2008 at 09:50
Comments
(3)
|
|
|
| Batch # 807 |
Batch Number: 807
Beer Style: Yippee IPA
Brew Date: April 24/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Amber malt, OiO Toasted Wheat
Hops in boil: Chinook (pellets, A.A. 12.0%), Nuggett (pellets, A.A. 12.3%), 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 5.71.
Mash in @ 8:45, strike temp @ 77 degrees. Mash temp @ 30 min was 70.5 degrees. Started with 2200L of water in the HLB, used 1020L mashing in and 150L in the hop perc.
Set taps 10:15.
Begin sparge 30 minutes later at a temp of 81.5 degrees.
Copper up at 12:40. Boil at 12:45. Hops in at start of boil (Chinook) and then Nuggett at 20 minutes, then Centennial 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 2:45. Yeast pitched and roused into FV3(yeast from batch # 803, thick). Finished at 4:15. Clean-up begins.
Gravities: First runnings, 1.0915, pH 5.63, 1 hr. runnings, 1.0955, pH 5.31, last runnings knocked over, Boiled wort, 1.076, pH 4.95. Declared wort - 1.069, pH 4.96. Hop juice: pH 5.56.
Fermentation: crashed and stripped at 4:40 pm on May 29 at a gravity of 1.0175 (a bit sweet as the yeast died early, RIP).
Dry-hopped the IPA in the conditioning tank with Cluster hop pellets and Cascade pellets. We shall see how thins beast turns out in a week!
Cheers, AE
|
| Posted by Jordan on Tuesday, May 06, 2008 at 09:43
Comments
(0)
|
|
|
| Batch # 806 |
Batch Number: 806
Beer Style: Best Bitter
Brew Date: April 23/08
Brewer: Jordan Trethewey (with the assistance of Julian, Grade 10 student at Ecole St. Anne)
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 5.62.
Mash in @ 8:40, strike temp @ 76 degrees. Mash temp @ 30 min was 71.5 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 15 minutes later at a temp of 81 degrees.
Copper up at 11:47. Boil at 12:00. 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 FV3(yeast from batch # 803, sludgy/thick). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.0955, pH 5.34, 1 hr. runnings, 1.077, pH 5.16, last runnings, 1.0065, pH 5.15, Boiled wort, 1.055, pH 4.97. Declared wort - 1.052, pH 4.87. Hop juice: pH 5.36.
Fermentation: crashed and stripped at 11 am on April 29 at a gravity of 1.017 (a bit sweet as the yeast died early, RIP).
Thanks to Julian and Dominic
Cheers, JT
|
| Posted by Jordan on Tuesday, May 06, 2008 at 09:32
Comments
(0)
|
|
|
| Batch # 805 |
Batch Number: 805
Beer Style: Dark and Stormy Night
Brew Date: April 22/08
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Carafa malt, Weyermann malted wheat. All are organic certified.
Hops in boil: Cascade (pellets, A.A. 4.9%), Willamette (pellets, A.A. 5.3%). 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 5.62.
Mash in @ 8:40, strike temp @ 77 degrees. Mash temp @ 30 min was 65.5. Started with 2200L of water in the HLB, used 725L 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 12:25 Boil at copper up. 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 15 minutes after the burners are shut off.
Cascade leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:30 Yeast and yeast nutrient pitched and roused into FV4 .(yeast from batch # 804, (good/fluffy). Finished at 4:30. Clean-up begins.
Gravities: First runnings, 1.073, pH 5.68, 1 hr. runnings, 1.0695, pH 5.67, last runnings, 1.012, pH 5.93, Boiled wort, 1.058, pH 5.07. Declared wort - 1.0535, pH 5.01. Hop juice: pH 6.09.
Fermentation: stripped and chilled on April 25th at a gravity of 1.0145.
Cheers, AE
|
| Posted by Andrew on Tuesday, May 06, 2008 at 08:23
Comments
(0)
|
|
|
| Batch # 804 |
Batch Number: 804
Beer Style: Irish Red
Brew Date: April 21/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted Barley
Hops in boil: US Goldings (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%)/Spalter (A.A. 6.0%). 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 5.47.
Mash in @ 8:43, strike temp @ 75.5 degrees. Mash temp @ 30 min was 72 degrees. Mash was normal.
Set taps 9:43.
Begin sparge 31 minutes later at a temp of 81 degrees.
Copper up at 11:50. Boil at 12:13. Hops in at start of boil (Goldings) and then at 20 minutes (Tettnang/Spalter). Irish moss, and yeast nutrient 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 2:13. Yeast pitched and roused into FV1 at 2:50.(yeast from batch # 799/801, (thick/soupy). Finished at 3:48 Clean-up begins.
Gravities: First runnings, 1.0955, pH 5.41, 1 hr. runnings, 1.071, pH 5.07, last runnings, 1.0065, pH 5.42, Boiled wort, 1.0545, pH 4.97. Declared wort - 1.051, pH 4.94. Hop juice pH, 5.65.
Fermentation: The Red was crashed at 1.0215, on April 24th.
Cheers, JT
|
| Posted by Andrew on Tuesday, May 06, 2008 at 07:37
Comments
(0)
|
|
|
| Batch # 803 |
Batch Number: 803
Beer Style: Best Bitter
Brew Date: April 16/08
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%), GR Tettnang (pellets, A.A. 3.0%), Spalter (pellets, 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 5.57.
Mash in @ 8:25, strike temp @ 76.5 degrees. Mash temp @ 30 min was 65.5. Started with 2200L of water in the HLB, used 650L mashing in and 150L in the hop perc.
Set taps 9:25.
Begin sparge 29 minutes later at a temp of 81.4 degrees.
Copper up at 11:25. Boil at 12:00. Hops in at start of boil (Spalter/Mt.Hood) and then at 20 minutes (Tettnang). 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.
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 # 799, (good,thick). Finished at 3:15. Clean-up begins.
Gravities: First runnings, 1.073, pH 5.57, 1 hr. runnings, 1.062, pH 5.32, last runnings, 1.0135, pH 5.01, Boiled wort, 1.050?, pH 5.10. Declared wort - 1.048??, pH 5.04. Hop juice: pH 5.04.
Fermentation: Crashed and stripped at a gravity of 1.0125, on April 19th.
Cheers, AE
|
| Posted by Andrew on Tuesday, May 06, 2008 at 07:25
Comments
(0)
|
|
|
| Batch # 802 |
Batch Number: 802
Beer Style: Dooryard Summer Wheat Ale
Brew Date: April 15/08
Brewer: Jordan Trethewey
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 5.86.
Mash in @ 8:35, strike temp @ 75.5 degrees. Mash temp @ 30 min was 69 degrees. Mash was low.
Set taps 10:05.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 12:15. Boil at 12:43. 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 2:15. Yeast and yeast nutrient pitched and roused into FV1 at 3:00.(yeast from batch # 797/800, (thick/light,fluff). Finished at 4:10. Clean up begins.
Gravities: 1st runnings - 1.096, pH 5.91. 1 Hr. - 1.0735, pH 5.88. Last runnings - 1.006, pH 6.17, Boiled wort - 1.047, pH 5.95. Declared wort - 1.043 pH 5.16. Hop juice pH 5.98.
Fermentation: Crashed and stripped on April 16 at a gravity of 1.014.
Cheers, JT
|
| Posted by Andrew on Tuesday, May 06, 2008 at 07:14
Comments
(0)
|
|
|
| Batch # 801 |
Batch Number: 801
Beer Style: Dooryard Summer Wheat Ale
Brew Date: April 14/08
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 5.41.
Mash in @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 63 degrees. Mash was low.
Set taps 9:55.
Begin sparge 31 minutes later at a temp of 81.5 degrees.
Copper up at 12:25. Boil at 12:30. 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 2:30. Yeast and yeast nutrient pitched and roused into FV1 at 3:10.(yeast from batch # 798, (thick). Finished at 4:10. Clean up begins.
Gravities: 1st runnings - 1.071, pH 5.71. 1 Hr. - 1.061, pH 5.90. Last runnings - 1.0075, pH 5.90, Boiled wort - 1.0455, pH 5.56. Declared wort - 1.0415 pH 5.39. Hop juice pH(missed).
Fermentation: Crashed and stripped on April 15 at a gravity of 1.017, settle out nest day at 1.014.
Cheers, AE
|
| Posted by Andrew on Tuesday, May 06, 2008 at 06:43
Comments
(0)
|
|
|
| Batch # 800 |
Batch Number: 800
Beer Style: Best Bitter
Brew Date: April 9/08
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, 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 5.85.
Mash in @ 8:37, strike temp @ 75 degrees. Mash temp @ 30 min was 71. Started with 2200L of water in the HLB, used 850L mashing in and 150L in the hop perc.
Set taps 9:37.
Begin sparge 29 minutes later at a temp of 81 degrees.
Copper up at 11:40. Boil at 12:00. Hops in at start of boil (Spalter/Mt.Hood) and then at 20 minutes (Tettnang). 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.
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 # 796, (Fluffy,Fantastic!). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0875, pH 5.37, 1 hr. runnings, 1.067, pH 5.20, last runnings, 1.006, pH 5.41, Boiled wort, 1.0575, pH 5.00. Declared wort - 1.0525, pH 4.91. Hop juice: pH 5.19.
Fermentation: Crashed and stripped at a gravity of 1.0155, on April 13th. The stubborn Bitter is back at it , slow fermentation that is.
Cheers, JT
|
| Posted by Andrew on Tuesday, May 06, 2008 at 06:31
|
|
|
| Batch # 799 |
Batch Number: 799
Beer Style: Irish Red
Brew Date: April 8/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted Barley
Hops in boil: US Goldings (pellets, A.A. 4.7%), Tettnang (pellets, A.A. 3.4%)/Spalter (A.A. 6.0%). 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 5.33.
Mash in @ 8:30, strike temp @ 77.8 degrees. Mash temp @ 30 min was 66.6 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 29 minutes later at a temp of 81 degrees.
Copper up at 11:45. Boil at 11:55. Hops in at start of boil (Goldings) and then at 20 minutes (Tettnang/Spalter). Irish moss, and yeast nutrient 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 1:55. Yeast pitched and roused into FV1 at 2:25.(yeast from batch # 797, (good/thick). Finished at 3:25 Clean-up begins.
Gravities: First runnings, 1.085, pH 5.46, 1 hr. runnings, 1.065, pH 5.33, last runnings, 1.0065, pH 5.44,, Boiled wort, 1.055, pH 5.03. Declared wort - 1.051, pH 4.95. Hop juice pH, 5.82.
Fermentation: Crashed and stripped on April 10 at a gravity of 1.022.
Cheers, AE
|
| Posted by Jordan on Thursday, April 10, 2008 at 09:39
Comments
(1)
|
|
|
|
