There are 495 Brewer's Log Book entries in 50 pages and your are on page number 37
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| Batch # 778/779 |
Batch Number: 778
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 @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 19 minutes later at a temp of 78 degrees.
Copper up at 12:00.
This batch, goes with with 779, was our third double mash-in brew using our old 7 hec. mash tun and our new 15 hec. HLB and propane-fired kettle.
Gravities of 778: 1st runnings - 1.089, pH 5.55. 1 Hr. -1.0715, pH 5.47. Last runnings - 1.011, pH ?, Boiled wort and Declared wort - (see batch 779)
Cheers, AE
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| Posted by Jordan on Tuesday, January 29, 2008 at 09:21
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| Batch # 776/777 |
Batch Number: 777
Beer Style: Irish Red
Brew Date: Jan.22/08
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(?)
Mash in @ 12:35 (2nd mash in), strike temp @ 79 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal.
Set taps 2:05.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 4:15. Boil at 4:15 (Hooray for new technology!). 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 6:15. Yeast pitched and roused into FV4 at 6:45.(yeast from batch # 774/775, (good/thick, 12lbs. for the double batch). Finished at 7:20 Clean-up begins.
Gravities from 777: I forgot to take the first, 1 hr. and last runnings, oops, Boiled wort (combined with 776) - 1.058, pH 4.52. Declared wort - 1.053, pH 4.83, Hop juice pH, 5.39.
* Will need to use more water next time to bring grav. back to 1.050.
The Red was crashed @ 3:30pm on Jan. 24 at 1.020 and stripped an hour later.
Cheers, AE
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| Posted by Jordan on Tuesday, January 29, 2008 at 09:10
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| Batch 776/777 |
Batch Number: 776
Beer Style: Irish Red
Brew Date: Jan.22/08
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 5.40.
Mash in @ 7:30, strike temp @ 74 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 9:00.
Begin sparge 23 minutes later at a temp of 81 degrees.
Copper up at 11:20.
This batch, goes with with 777, was our second double mash-in brew using our old 7 hec. mash tun and our new 15 hec. HLB and propane-fired kettle.
Gravities of 776: 1st runnings - 1.0925, pH 5.31. 1 Hr. -1.0615, pH 5.19. Last runnings - 1.010, pH 5.34, Boiled wort and Declared wort - (see batch 775)
Cheers, AE
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| Posted by Jordan on Tuesday, January 29, 2008 at 08:59
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| Batch 774/775 |
Batch Number: 775
Beer Style: Best Bitter
Brew Date: Jan.21/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade(A.A. 6.9%), Tettnang (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
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 6.62 (?)
Mash in @ 12:40 (2nd mash in), strike temp @ 76 degrees. Mash temp @ 30 min was 67 degrees. Mash was normal.
Set taps 2:50.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 5:00. Boil at 6:15. Hops in at start of boil (Cascade) 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.
Cascade/Willamette leaf-hop juice added to the 100L hop perc after the second sparge is completed. 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 8:15. Yeast pitched and roused into FV3 at 8:45.(yeast from batch # 770/771, (fluffy, 12lbs. for the double batch). Finished at 9:15 Clean-up begins.
Gravities from 775: 1st runnings - 1.096, pH 5.49. 1 Hr. - 1.079, pH 5.45. Last runnings - oops, Boiled wort - 1.060, pH 5.27. Declared wort - 1.0545, pH 5.36.(combined with batch 774), Hop juice pH, 6.39.
* Will need to use more water next time to bring grav. back to 1.052.
The Bitter was crashed @ 1:35pm on Jan. 24 at 1.014 and stripped an hour later
Cheers, JT
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| Posted by Jordan on Tuesday, January 29, 2008 at 08:53
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| Batch # 774/775 |
Batch Number: 774
Beer Style: Best Bitter
Brew Date: Jan.21/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade(A.A. 6.9%), Tettnang (A.A. 3.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
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 @ 7:30, strike temp @ 75 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal.
Set taps 8:30.
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 11:02.
This batch, with 775, was our first double mash-in brew using our old 7 hec. mash tun and our new 15 hec. HLB and propane-fired kettle. This landmark brew day did not end until 10:45 pm.
Gravities of 774: 1st runnings - 1.082, pH 5.77. 1 Hr. -1.090, pH 5.72. Last runnings - 1.0075, pH 5.84, Boiled wort and Declared wort - (see batch 775)
Cheers, JT
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| Posted by Jordan on Tuesday, January 29, 2008 at 08:33
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| Batch # 772/773 |
Batch Number: 773
Beer Style: Best Bitter
Brew Date: Jan.16/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
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 ?
Mash in @ 7:30, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:30.
Begin sparge 19 minutes later at a temp of 80 degrees.
Copper up at 10:25. Boil at 11:50. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Cascade). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:20.
Fridge started at 1:50. Yeast pitched and roused into FV3 at 2:25.(yeast from batch # 766/767, (thick). Finished at 2:51 Clean-up begins.
Gravities: 1st runnings - 1.0835, pH 5.51. 1 Hr. - 1.0815, pH 5.40. Last runnings - 1.0075, pH 5.34, Boiled wort - 1.0545, pH 5.20. Declared wort - 1.039, pH 4.91.(combined with batch 772)
* Jordan is on the road today instead of me, thnx JT!
Jan.18/08 - 8:45 pump on 6/4
" " - stop pump and let beer coast until tomorrow
Jan.19/08 - The Bitter was crashed @ 1pm and stripped an hour later
Cheers, AE
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| Posted by Andrew on Monday, January 21, 2008 at 13:54
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| Batch # 772/773 |
Batch Number: 772
Beer Style: Best Bitter
Brew Date: Jan.15/08
Brewer: Jordan Trethewey
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (A.A. 4.0%),Willamette (A.A. 5.4%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.4%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with (No CaCl2 today) phosphoric acid to adjust the pH to 5.70.
Mash in @ 7:30, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:30.
Begin sparge 25 minutes later at a temp of 82 degrees.
Copper up at 10:45. Boil at 11:57. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Cascade/Willamette hop juice added at 1:10.
Fridge started at 1:57. Yeast pitched and roused into FV3 at 2:35.(yeast from batch # 766/767, (thick). Finished at 3:02 Clean-up begins.
Gravities: 1st runnings - 1.086, pH 5.52. 1 Hr. - 1.0855, pH 5.36. Last runnings - 1.010, pH 4.98, Boiled wort - 1.054, pH 5.03. Declared wort - 1.050, pH 4.98.(combined with batch 773)
Cheers, JT
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| Posted by Andrew on Monday, January 21, 2008 at 13:45
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| Batch # 770/771 |
Batch Number: 771
Beer Style: Irish Red Ale
Brew Date: Jan.15/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings (A.A. 5.0%),
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.39.
Mash in @ 8:30, strike temp @ 72 degrees. Mash temp @ 30 min was 61.5 degrees.
Set taps 10:00.
Begin sparge 21 minutes later at a temp of 82 degrees.
Copper up at 11:51. Boil at 1:20. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 in the boil. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 2:45.
Fridge started at 3:20. Yeast pitched and roused into FV4 at 3:50.(yeast from batch # 768/769 was (good/fluffy). Finished fridging at 4:22. Clean up begins.
Gravities: 1st runnings - 1.086, pH 5.41. 1 Hr. - 1.075, pH 5.27. Last runnings - 1.0075, pH 5.04. Boiled wort - 1.0535, pH 5.00, Declared wort - 1.0405, pH 4.44.
The Red was crashed on Jan.16/08 @ 4:00, and stripped an hour later.
Cheers AE
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| Posted by Andrew on Monday, January 21, 2008 at 13:34
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| Batch # 770/771 |
Batch Number: 770
Beer Style: Irish Red Ale
Brew Date: Jan.14/08
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings (A.A. 5.0%),
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.46.
Mash in @ 8:35, strike temp @ 75 degrees. Mash temp @ 30 min was 63.5 degrees.
Set taps 10:05.
Begin sparge 22 minutes later at a temp of 82 degrees.
Copper up at 11:55. Boil at 1:40. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 in the boil. Recirculation started 10 minutes before the end of the boil and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 3:00.
Fridge started at 3:40. Yeast pitched and roused into FV4 at 4:10.(yeast from batch # 766/767 was (good/fluffy). Finished fridging at 4:45. Clean up begins.
Gravities: 1st runnings - 1.0865, pH 5.55. 1 Hr. - 1.0685, pH 5.33. Last runnings - 1.011, pH 5.44. Boiled wort - 1.053, pH 5.00, Declared wort - 1.050, pH 4.92.
Will be combined with 771
Cheers AE
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| Posted by Andrew on Monday, January 21, 2008 at 13:27
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| Batch # 768/769 |
Batch Number: 769
Beer Style: Simeon Jones
Brew Date: Jan.10/08
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (A.A. 5.4%). Hops in hop perc: Willamette (A.A. 5.4%).
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 5.17.
Mash in @ 7:15, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:15.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 10:27. Boil at 11:40. Hops in at start of boil and then at 20 minutes. Irish moss, and yeast nutrient added at 50 minutes. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Willamette hop juice added at 1:00.
Fridge started at 1:40. Yeast pitched and roused into FV4 at 2:12.(yeast from batch # 764/765, (fluffy). Finished at 2:40. Clean up begins.
Gravities: 1st runnings - 1.0845, pH 5.61. 1 Hr. - 1.078, pH 5.46. Last runnings - knocked over, Boiled wort - 1.0485, pH 5.21. Declared wort - 1.043 pH 4.65. (combined with batch # 768).
Jan.11/08 - lights out/21 degrees
Jan.12/08 - Simeon chilled at 9:45, and stripped an hour later.
Cheers, JT
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| Posted by Andrew on Monday, January 21, 2008 at 13:17
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