There are 495 Brewer's Log Book entries in 50 pages and your are on page number 35
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| Batch # 798 |
Batch Number: 798
Beer Style: Dooryard Summer Wheat Ale
Brew Date: April 7/08 (look for it in May!)
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 5.56.
Mash in @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was low.
Set taps 9:55.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up at 12:46. Boil at copper up. 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 2:46. Yeast and yeast nutrient pitched and roused into FV1 at 3:30.(yeast from batch # 795, (thick/sludgy). Finished at 4:25. Clean up begins.
Gravities: 1st runnings - 1.0775, pH 5.85. 1 Hr. - 1.063, pH 5.74. Last runnings - 1.0065, pH 6.13, Boiled wort - 1.044, pH 5.68. Declared wort - 1.042 pH 5.54. Hop juice pH 5.88.
Fermentation: Crashed and stripped on April 9 at a gravity of 1.014.
Cheers, JT
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| Posted by Jordan on Thursday, April 10, 2008 at 09:26
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| Batch # 797 |
Batch Number: 797
Beer Style: Best Bitter
Brew Date: April 3/08
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 5.67.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 64.5. Started with 2200L of water in the HLB, used 800L mashing in and 150L in the hop perc.
Set taps 9:35.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 11:45. Boil at 12:05. 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 2:05. Yeast pitched and roused into FV1 .(yeast from batch # 794, (thin). Finished at 3:15. Clean-up begins. Faster fridge, fresh as a daisy h/exch.
Gravities: First runnings, 1.072, pH 5.46, 1 hr. runnings, 1.087, pH 5.14, last runnings, 1.006, pH 5.15, Boiled wort, 1.057, pH 4.99. Declared wort - 1.054, pH 5.03. Hop juice: pH 5.68.
Fermentation: Crashed and stripped ata gravity of 1.0145. The stubborn Bitter finally fermented properly !!! WooHoo!
Cheers, AE
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| Posted by Jordan on Friday, April 04, 2008 at 05:49
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| Batch # 796 |
Batch Number: 796
Beer Style: Brown Ale
Brew Date: April 2/08
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter Malt, Muntons Chocolate Malt, Thomas Fawcett Amber Malt, Weyermann Melanoiden Malt, OiO Toasted Wheat.
Hops in boil: US Goldings (pellets, A.A. 4.7%). Hops in hop perc:US Goldings (pellets, A.A. 5.2%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.65.
Mash in @ 8:30, strike temp @ 75.5 degrees. Mash temp @ 30 min was 70.5. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc. Mash was a beaut.
Set taps 9:30.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 11:32. Boil at 11:50. Hops in at start of boil (US Goldings) and then at 20 minutes (US Goldings). 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 1:50. Yeast and yeast nutrient pitched and roused into FV4 at 3:15.(yeast from batch # 794, (sludgetastic). Finished at 4:30. A long fridge, h/exch possibly gummed up. Clean-up begins.
Gravities: First runnings, 1.083, pH 5.60, 1 hr. runnings, 1.083, pH 5.32, last runnings, 1.006, pH 5.79, Boiled wort, 1.054, pH 5.08. Declared wort - 1.050, pH 4.95. Hop juice: pH 5.05.
Fermentation: Brown was crashed and stripped on April 5 at a gravity of 1.0195.
Cheers, JT
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| Posted by Jordan on Friday, April 04, 2008 at 05:42
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| Batch # 795 |
Batch Number: 795
Beer Style: Dooryard Summer Wheat Ale
Brew Date: April 1/08 (No joke! First batch of the season! look for it in May!)
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, gypsum, Ringwood yeast and our well water. Water is treated with phosphoric acid to adjust the pH to 5.59.
Mash in @ 8:25, strike temp @ 77.5 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was a bit dry.
Set taps 9:55.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up at 11:59. Boil at 12:14. 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 2:14. Yeast and yeast nutrient pitched and roused into FV1 at 3:15.(yeast from batch # 793, (thick/soupy). Finished at 4:15. Clean up begins.
Gravities: 1st runnings - 1.0825, pH 5.75. 1 Hr. - 1.0475, pH 5.79. Last runnings - 1.0055, pH 6.02, Boiled wort - 1.0435, pH 5.61. Declared wort - 1.0405 pH 5.58. Hop juice pH 5.79.
Fermentation: Crashed and stripped on April 3 at a gravity of 1.014.
Cheers, AE
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| Posted by Jordan on Friday, April 04, 2008 at 05:29
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| Batch # 794 |
Batch Number: 794
Beer Style: Dark and Stormy Night
Brew Date: March 28/08
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 5.51.
Mash in @ 9:00, strike temp @ 72.2 degrees. Mash temp @ 30 min was 67.2. Started with 2200L of water in the HLB, used 700L mashing in and 125L in the hop perc. Mash was sticky.
Set taps 10:40.
Begin sparge 26 minutes later at a temp of 81.4 degrees.
Copper up at 2:15 (Almost stuck the mash!) 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 4:15. Yeast and yeast nutrient pitched and roused into FV4 .(yeast from batch # 793, (good/fluffy!!finally). Finished at 5:45. Clean-up begins.
Gravities: First runnings, 1.0785, pH 5.60, 1 hr. runnings, 1.0465, pH 5.71, last runnings, 1.0115, pH 5.48, Boiled wort, 1.055, pH 5.33. Declared wort - 1.0505, pH 5.18. Hop juice: pH 5.84.
Fermentation: stripped and chilled on March 29 at a gravity of 1.0195.
Cheers, AE
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| Posted by Jordan on Tuesday, April 01, 2008 at 10:32
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| Batch # 793 |
Batch Number: 793
Beer Style: Blonde Ale
Brew Date: March 25/08
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 A.A. 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 @ 76.5 degrees. Mash temp @ 30 min was 71.5 degrees. Mash was normal.
Set taps 9:40.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:44. Boil at 12:28. Hops in at start of boil and then at 20 minutes. Irish moss added at 50 minutes. Recirculation stopped 15 minutes after the burners are turned off.
Fridge started at 2:28. Yeast pitched and roused into FV1 at 2:10, with yeast nutrient.(yeast from batch # 792, sludgetastic). Finished at 4:00. Clean up begins.
Gravities: 1st runnings - 1.077, pH 5.44. 1 Hr. - oops, pH 5.38. Last runnings - 1.0095, pH 5.27, Boiled wort - 1.042, pH 5.25. Declared wort - 1.0495 pH 5.11. Hop juice, pH 5.65.
Fermentation: crashed and stripped on March 27 at a gravity of 1.0195. This 'un will be maltier, I promise!
Cheers, JT
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| Posted by Jordan on Tuesday, April 01, 2008 at 07:58
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| Batch # 792 |
Batch Number: 792
Beer Style: Best Bitter
Brew Date: March 17/08
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%). 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 5.77.
Mash in @ 8:30, strike temp @ 79 degrees. Mash temp @ 30 min was 73. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:30.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 11:39. Boil at 12:07. Hops in at start of boil (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. Yeast nutrient is now added directly to the fermenter at the same time as the primed yeast. Hoping this will stimulate yeast growth (boiling neutralizing it?). We'll see...
Cascade/Willamette leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:07. Yeast pitched and roused into FV1 .(yeast from batch # 791, (clumpy/soupy). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.0945, pH 5.22, 1 hr. runnings, 1.0865, pH 5.22, last runnings, 1.0075, pH 5.08, Boiled wort, 1.055, pH 4.88. Declared wort - 1.053, pH 4.84. Hop juice: pH 5.24.
Fermentation: crasshed and stripped at noon on March 21 at a gravity of 1.0205 (a bit sweet as the yeast died early, RIP).
Cheers, JT
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| Posted by Jordan on Tuesday, April 01, 2008 at 07:47
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| Batch # 791 |
Batch Number: 791
Beer Style: Simeon Jones
Brew Date: March 11/08
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 5.37.
Mash in @ 8:25, strike temp @ 79 degrees. Mash temp @ 30 min was 70 degrees. Mash was normal.
Set taps 9:25.
Begin sparge 25 minutes later at a temp of 81.5 degrees.
Copper up at 11:25. Boil at 11:55. Willamette hops in at start of boil and then at 20 minutes. Irish moss, and yeast nutrient added at 50 minutes. Recirculation stopped 15 minutes after the burners are turned off.
Fridge started at 1:55. Yeast pitched and roused into FV4 at 2:25.(yeast from batch # 788/790, (thick/poor). Finished at 3:10. Clean up begins.
Gravities: 1st runnings - 1.077, pH 5.61. 1 Hr. - 1.0475, pH 5.41. Last runnings - 1.005, pH 5.44, Boiled wort - 1.052, pH 5.32. Declared wort - 1.048 pH 5.06.
Fermentation: Crashed and stripped on March 14 at a gravity of 1.019.
Cheers, AE
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| Posted by Jordan on Friday, March 14, 2008 at 12:00
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| Batch # 790 |
Batch Number: 790
Beer Style: Man's Best Friend (Porter)
Brew Date: March 6/08
Brewer: Jordan Trethewey
I am pretty proud of this one. I really enjoy a good porter, and this is my first crack at designing an original beer. I look forward to your comments, Constant Drinker.
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, OiO Torrified wheat, Thomas Fawcett Brown malt.
Hops in boil: Spalter (pellets, A.A. 6.2%), Willamette (pellets, A.A. 5.3%). 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 5.59.
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 9:53.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 12:06. Boil at 12:35. Hops in at start of boil (Willamette) and then at 20 minutes (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.
Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:35. Yeast pitched and roused into FV3 .(yeast from batch # 789, (fresh as a daisy!, 14lbs.). Finished at 3:55. Clean-up begins.
Gravities: First runnings, 1.082, pH 5.38, 1 hr. runnings, 1.0835, pH 5.21, last runnings, 1.009, pH 5.23, Boiled wort, 1.0505. Declared wort - 1.55, pH 4.94. Hop juice, pH 5.94.
Fermentation: crashed on March 14 (but not stripped as the yeast was already dead at this point) at a gravity of 1.019.
Cheers, JT
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| Posted by Jordan on Friday, March 14, 2008 at 11:25
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| Batch # 789 |
Batch Number: 789
Beer Style: Dark and Stormy Night
Brew Date: March 4/08
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 ? oops.
Mash in @ 8:00, strike temp @ 79 degrees. Mash temp @ 30 min was 69.5. Started with 2200L of water in the HLB, used 800L mashing in and 150L in the hop perc.
Set taps 9:30.
Begin sparge 29 minutes later at a temp of 81 degrees.
Copper up at 12:15. Boil at copper up. Hops in at start of boil (Willamette) and then at 20 minutes (Cascade). 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.
Cascade leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:15. Yeast pitched and roused into FV1 .(yeast from batch # 786, (thin). Finished at 3:30. Clean-up begins.
Gravities: First runnings, 1.092, pH 5.71, 1 hr. runnings, 1.0915, pH 5.61, last runnings, 1.011, pH 5.80, Boiled wort, 1.054, pH 5.40. Declared wort - 1.0495. Hop juice: pH 5.42, Hop juice, pH 5.94.
Fermentation: stripped on March 6 at a gravity of 1.0175. chilled March 7 at 7:45 am at 1.0155.
Cheers, AE
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| Posted by Jordan on Friday, March 14, 2008 at 11:11
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