There are 495 Brewer's Log Book entries in 50 pages and your are on page number 36
|
| Batch # 788 |
Batch Number: 788
Beer Style: Best Bitter
Brew Date: March 3/08
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%), US Tettnang (pellets, A.A. 3.4%). 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 5.86.
Mash in @ 8:40, strike temp @ 81 degrees. Mash temp @ 30 min was 74.5. Started with 2225L of water in the HLB, used 975L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 27 minutes later at a temp of 80 degrees.
Copper up at 11:57. Boil at 3:30. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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/Willamette leaf-hop juice added to the hop perc before sparging.
Fridge started at 5:30. We ran out of propane! This is why we had such a long wait for a boil. Yeast pitched and roused into FV4 .(yeast from batch # 785/86, (thick/chunky, thin/soupy). Finished at 5:30. Clean-up begins.
Gravities: First runnings, 1.076, pH 5.40, 1 hr. runnings, 1.076, pH 5.18, last runnings, 1.0105, pH 5.07, Boiled wort, 1.061, pH 4.93. Declared wort - 1.052. Hop juice: pH 5.81.
Fermentation: to follow
Cheers, JT
|
| Posted by Jordan on Friday, March 14, 2008 at 10:46
Comments
(0)
|
|
|
| Batch # 787 |
Batch Number: 787
Beer Style: Best Bitter
Brew Date: Feb.28/08
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%), US Tettnang (pellets, A.A. 3.4%). 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 5.74.
Mash in @ 8:40, strike temp @ 75 degrees. Mash temp @ 30 min was 70. Mash was thin. Started with 2200L of water in the HLB, used 975L mashing in and 150L in the hop perc.
Set taps 9:50.
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 12:03. Boil at 12:30. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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/Willamette leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:30. Yeast pitched and roused into FV3 at 3:00.(yeast from batch # 784, (sludgy, 14 lbs.). Finished at 3:41 Clean-up begins.
Gravities: First runnings, 1.078, pH 5.16, 1 hr. runnings, 1.066, pH 4.94, last runnings, 1.0105, pH 4.92, Boiled wort, 1.0565, pH 4.77. Declared wort - 1.053, pH 4.89. Hop juice: pH 5.55.
Fermentation: crashed and stripped on March 4 at 8am at a gravity of 1.019 (yeast died and early death, so it'll be a little "sweet").
Cheers, JT
|
| Posted by Jordan on Friday, March 14, 2008 at 10:02
Comments
(1)
|
|
|
| Batch # 786 |
Batch Number: 786
Beer Style: Irish Red
Brew Date: Feb.27/08
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%). 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 5.30.
Mash in @ 10:50, strike temp @ 71 degrees. Mash temp @ 30 min was 63 degrees. Mash was normal.
Set taps 12:20.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 2:45. Boil at Copper Up. Hops in at start of boil (Goldings) and then at 20 minutes (Tettnang). 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 the 100L hop perc before sparging. The wort is now passed through the hop perc (to maximize alpha acid potential in the beer) on its way to the fermenter during fridging.
Fridge started at 4:45. Yeast pitched and roused into FV1 at 5:15.(yeast from batch # 784, (good/thick). Finished at 6:10 Clean-up begins. (_!_)
Gravities: First runnings, 1.085, pH 5.27, 1 hr. runnings, 1.055, pH 5.25, last runnings, 1.010, pH 5.21,, Boiled wort, 1.0535, pH 4.96. Declared wort - 1.049, Hop juice pH, 5.16.
Fermentation: the Red was crashed on Feb. 28 at a gravity of 1.0235 and stripped one hour later.
Cheers, AE
|
| Posted by Jordan on Friday, March 14, 2008 at 09:45
Comments
(0)
|
|
|
| Batch # 785 |
Batch Number: 785
Beer Style: Blonde Ale
Brew Date: Feb.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%), 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 5.69.
Mash in @ 7:45, strike temp @ 75 degrees. Mash temp @ 30 min was oops degrees. Mash was normal.
Set taps 8:45.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:32. Boil at 11:35. 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 1:35. Yeast pitched and roused into FV4 at 2:00.(yeast from batch # 782 and 783, (heavy and thick, soupy). Finished at 3:10. Clean up begins.
Gravities: 1st runnings - 1.094, pH 5.25. 1 Hr. - oops. Last runnings - spilled, Boiled wort - 1.057, pH 5.13. Declared wort - 1.0515 pH 4.78. Hop juice, pH 5.34.
Fermentation: crashed and stripped on Feb. 28 at a gravity of 1.016.
Cheers, JT
|
| Posted by Jordan on Friday, March 14, 2008 at 09:34
Comments
(0)
|
|
|
| Batch # 784 |
Batch Number: 784
Brew Style: Maple Cream Ale
Brew Date: Feb. 21/08
Brewer: Sean Dunbar, Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Weyermann Organic Caramunich, Weyermann Organic Carafa, Muntons Brown malt, Thomas Fawcett Amber malt, OiO Malted Wheat, Weyermann Melanoiden malt. Whew!
Hops: US Goldings (pellets A.A. 4.7%), US Goldings (A.A. 5.2%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast, CaCl2 and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.67.
Mash in @ 7:45, strike temp @ 77! degrees. Mash temp @ 30 min was 69 degrees.
Set taps 8:50.
Begin sparge 29 minutes later at a temp of 81 degrees.
Copper up at 11:15. Boil at 11:25. Hops in at start of boil (US Goldings) and then at 20 minutes (same). Irish moss, yeast nutrient, and CaCl2 in the boil. Recirculation finished 15 minutes after the burners are turned off.
Fridge started at 1:25. Yeast pitched and roused into FV3 at 1:55.(yeast from batch # 781 was (fluffy). Finished fridging at 2:fiddy. Clean up begins.
Gravities: 1st runnings - spilled. 1 Hr. - 1.0855, pH 5.04, Last runnings - 1.005, pH 5.15. Boiled wort - 1.050, pH 4.70, Declared Wort- 1.050 4.66, hop juice-5.31.
Maple syrup/80 degree water mix (for sterilization) added to the fermenter on Feb. 22 when the gravity was 1.034.
Fermentation: crashed and stripped on Feb. 24 at a gravity of 1.022.
Cheers AE
|
| Posted by Jordan on Thursday, February 21, 2008 at 12:54
Comments
(15)
|
|
|
| Batch # 783 |
Batch Number: 783
Beer Style: Simeon Jones
Brew Date: Feb.20/08
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%). 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 5.75.
Mash in @ 7:45, strike temp @ 75 degrees. Mash temp @ 30 min was oops degrees. Mash was normal.
Set taps 8:45.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 11:45. Boil at 11:45. 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 1:45. Yeast pitched and roused into FV4 at 2:15.(yeast from batch # 782, (fresh and airy). Finished at 3:15. Clean up begins.
Gravities: 1st runnings - 1.085, pH 5.48. 1 Hr. - 1.0855, pH 5.28. Last runnings - 1.0025, pH 5.58, Boiled wort - 1.0525, pH 4.80. Declared wort - 1.048 pH 4.50.
Fermentation: crashed and stripped on Feb. 23 at a gravity of 1.0175.
Cheers, JT
|
| Posted by Jordan on Thursday, February 21, 2008 at 12:35
Comments
(0)
|
|
|
| Batch # 782 |
Batch Number: 782
Beer Style: Best Bitter
Brew Date: Feb.18/08
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%), Tettnang (pellets, A.A. 3.4%). 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 5.42.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 64. Mash was thick.
Set taps 9:35.
Begin sparge 29 minutes later at a temp of 80 degrees.
Copper up at 12:30. Boil at 12:30. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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/Willamette leaf-hop juice added to the 100L hop perc before sparging.
Fridge started at 2:30. Yeast pitched and roused into FV1 at 3:00.(yeast from batch # 781, (weak/airy, 12 lbs.). Finished at 3:43 Clean-up begins (bigger batch, longer clean-up :(
Gravities from 781: First runnings, 1.088, pH 5.29, 1 hr. runnings, 1.0845, pH 5.12, last runnings, 1.009, pH 5.18, Boiled wort, 1.060, pH 4.72. Declared wort - 1.052, pH 4.89. Hop juice: pH 5.73.
Fermentation: crashed and stripped on Feb. 24 at 1:30pm at a gravity of 1.017.
Cheers, AE
|
| Posted by Jordan on Thursday, February 21, 2008 at 12:27
Comments
(31)
|
|
|
| Batch # 781 |
Batch Number: 781
Beer Style: Best Bitter
Brew Date: Feb.14/08
Brewer: with love...Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
THE HOPS FINALLY ARRIVED! THANK YOU BEER GODS!
Hops in boil: Mt. Hood (pellets, A.A. 3.7%), Tettnang (pellets, A.A. 3.4%). 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 5.69.
THIS IS THE FIRST BITTER ON OUR COMPLETE, NEW, PETER AUSTIN BREWING SYSTEM (15hL)! YAY!!!!!!!!!!!!!!
Mash in @ 8:57, strike temp @ 75 degrees. Mash temp @ 30 min was...oops. Mash was normal.
Set taps 9:57.
Begin sparge 32 minutes later at a temp of 80 degrees.
Copper up at 12:35. Boil at 12:58. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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 to prevent the wort from caramelizing to the sides and bottom of the kettle.
Cascade/Willamette leaf-hop juice added to the 100L hop perc before sparging. The wort is now passed through the hop perc (to maximize alpha acid potential in the beer) on its way to the fermenter during fridging.
Fridge started at 3:05. Yeast pitched and roused into FV4 at 3:35.(yeast from batch # 789, (fair/soupy, 12 lbs.). Finished at 4:35 Clean-up begins (bigger batch, longer clean-up :(
Gravities from 781: First runnings, oops, 1 hr. runnings, 1.085, pH 5.13, last runnings, 1.0095, pH 3.63?, Boiled wort, 1.0605, pH 4.92. Declared wort - 1.053, pH 4.74.. I pushed more filtered water through perc/HExch. (=diluted wort) since the initial declared wort read 1.057! Way too high for our Bitter. I brought the fermenting wort up to the top gylcol ring with will give the usual 15 hL. This brought the gravity back to an acceptable 1.053 after the wort was re-roused.
Fermentation: After repeated attempts to coax, recirculate, reheate and prod with classical jazz, the Bitter fermentation stalled at 1.018. We said a silent prayer for the yeast on Feb.21 and stripped/racked it at 19 degrees C. It will be a bit sweet, fans, but bitter as always.
Cheers, JT
|
| Posted by Jordan on Friday, February 15, 2008 at 09:59
Comments
(5)
|
|
|
| Batch # 780 |
Batch Number: 780
Beer Style: Irish Red
Brew Date: Feb.6/08
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%). 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 5.79.
THIS IS THE FIRST BREW ON OUR COMPLETE, NEW, PETER AUSTIN BREWING SYSTEM (15hL)! YAY!!!!!!!!!!!!!!
Mash in @ 9:30, strike temp @ 74 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal.
Set taps 11:00.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 1:45. Boil at Copper Up. Hops in at start of boil (Goldings) and then at 20 minutes (Tettnang). Irish moss, and yeast nutrient added at 50 minutes. The wort is now recirculated constantly from the first setting of taps until 15 minutes after the burners are shut off to prevent the wort from caramelizing to the sides and bottom of the kettle.
Goldings leaf-hop juice added to the 100L hop perc before sparging. The wort is now passed through the hop perc (to maximize alpha acid potential in the beer) on its way to the fermenter during fridging.
Fridge started at 3:55. Yeast pitched and roused into FV4 at 4:30.(yeast from batch # 778/779, (poor/thin, 12lbs.). Finished at 5:10 Clean-up begins.
Gravities from 780: First runnings, oops, 1 hr. runnings, 1.0765, pH 5.33, last runnings, 1.0085, pH 5.49, Boiled wort, 1.052, pH 5.00. Declared wort - 1.0485, pH 4.96, Hop juice pH, 5.72.
Fermentation: the Red was crashed at 5 pm on Feb. 8 at a gravity of 1.022 and stripped one hour later.
Cheers, AE
|
| Posted by Jordan on Friday, February 15, 2008 at 09:44
Comments
(0)
|
|
|
| Batch # 778/779 |
Batch Number: 779
Beer Style: Irish Red
Brew Date: Jan.28/08
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 (A.A. 4.7%), Tettnang (A.A. 3.4%). Hops in hop perc: US Goldings (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 5.48.
Mash in @ 1:40 (2nd mash in), strike temp @ 78 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.
Set taps 2:05.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 3:15. Boil at 5:00. Hops in at start of boil (Goldings) and then at 20 minutes (Tettnang). We are now using concentrated hop pellets in our new kettle. Irish moss, and yeast nutrient added at 50 minutes. The wort is now recirculated constantly from the first setting of taps until 15 minutes after the burners are shut off to prevent the wort from caramelizing to the sides and bottom of the kettle.
Goldings leaf-hop juice added to the 100L hop perc after the second sparge is completed and HLB temp is back up to a sterilizing 80 degrees. The wort is now passed through the hop perc (to maximize alpha acid potential in the beer) on its way to the fermenter during fridging.
Fridge started at 7:00. Yeast pitched and roused into FV4 at 7:30.(yeast from batch # 774/775, (good, 12lbs. for the double batch). Finished at 8:10 Clean-up begins.
Gravities from 779: First runnings, 1.0875, pH 5.29, 1 hr. runnings, 1.0745, I forgot to take the last runnings, oops, Boiled wort (combined with 778) - 1.056, pH 5.10. Declared wort - 1.053, pH 5.01, Hop juice pH, 5.77.
Fermentation stats to follow
Cheers, AE
|
| Posted by Jordan on Tuesday, January 29, 2008 at 09:32
Comments
(0)
|
|
|
|
