There are 495 Brewer's Log Book entries in 50 pages and your are on page number 39
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| Batch # 758/759 |
Batch Number: 758
Beer Style: Best Bitter
Brew Date: Dec. 18/07
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 CaCl2 and phosphoric acid to adjust the pH to 5.36.
Mash in @ 7:30, strike temp @ 75 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:30.
Begin sparge 28 minutes later at a temp of 80 degrees.
Copper up at 10:36. Boil at 12:10. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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 1:45.
Fridge started at 2:15. Yeast pitched and roused into FV1 at 2:455.(yeast from batch # 752/753, (fresh n' fluffy). Finished at 3:14, Clean-up begins.
Gravities: 1st runnings - 1.0875, pH 5.32. 1 Hr. - 1.0855, pH 5.26. Last runnings - 1.0085, pH 5.16, Boiled wort - 1.0535, pH 5.05. Declared wort - 1.0505, pH 5.05.(will be combined with batch 759)
Cheers, JT
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| Posted by Andrew on Thursday, January 10, 2008 at 10:53
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| Batch # 756/757 |
Batch Number: 757
Beer Style: Irish Red Ale
Brew Date: Dec.12/07
Brewer: Jordan Trethewey
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%), Tettnang (A.A. 4.0%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.18.
Mash in @ 7:45, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 9:15.
Begin sparge 23 minutes later at a temp of 81 degrees.
Copper up at 11:15. Boil at 12:45. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (Tettnang). 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 2:15.
Fridge started at 2:45. Yeast pitched and roused into FV1 at 3:15.(yeast from batch # 750/751 was (thick/heavy). Finished fridging at 3:40. Clean up begins.
Gravities: 1st runnings - 1.0845, pH 5.47. 1 Hr. - 1.074, pH 5.20. Last runnings - 1.0075, pH 5.19. Boiled wort - 1.0515, pH 5.00, Declared wort - 1.0485, pH 4.90.
The Red was crashed on Dec. 14/07 @ 11:36am, then stripped an hour later.
Cheers JT
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| Posted by Andrew on Monday, January 07, 2008 at 03:37
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| Batch # 756/757 |
Batch Number: 756
Beer Style: Irish Red Ale
Brew Date: Dec.12/07
Brewer: Jordan Trethewey
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%), Tettnang (A.A. 4.0%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.18.
Mash in @ 7:45, strike temp @ 76 degrees. Mash temp @ 30 min was 68 degrees.
Set taps 9:15.
Begin sparge 23 minutes later at a temp of 81 degrees.
Copper up at 11:15. Boil at 12:45. Hops in at start of boil (E.K. Goldings) and then at 20 minutes (Tettnang). 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 2:15.
Fridge started at 2:45. Yeast pitched and roused into FV1 at 3:15.(yeast from batch # 750/751 was (thick/heavy). Finished fridging at 3:40. Clean up begins.
Gravities: 1st runnings - 1.0845, pH 5.47. 1 Hr. - 1.074, pH 5.20. Last runnings - 1.0075, pH 5.19. Boiled wort - 1.0515, pH 5.00, Declared wort - 1.0485, pH 4.90.
Combined with 757.
Cheers JT
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| Posted by Andrew on Sunday, January 06, 2008 at 15:49
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| Batch # 754/755 |
Batch Number: 755
Beer Style: Winter Warmer
Brew Date: Dec.11/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.5%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: E.K. Goldings (A.A. 5.5%), Tettnang (A.A. 4.0%) Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.61.
Mash in @ 9:15, strike temp @ 74 degrees. Mash temp @ 30 min was 62 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps at 10:45.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up 1:20. Boil at 3:30. Hops in at start of boil (Cascade) at 20 minutes (Goldings)and then at 30 minutes (Tettnang). Demerara sugar added at 40 min. 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.
Goldings/Tettnang hop juice added at 5:30.
Fridge started at 5:30. Yeast pitched and roused into FV2 at 5:55(yeast from batch # 748/49 (good/fluffy). Finished at 6:30..... Clean up begins.
Gravities: 1st runnings - 1.0915, pH 5.46. 1 Hr. - oops. Last runnings - 1.035 pH 5.54, Boiled wort -1.069, pH 5.24, Declared wort - 1.0495, pH 4.91
A pump was put into the Warmer on Dec. 13/07 @ 9am. It was crashed @ 4:50, and stripped an hour later.
Cheers, AE
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| Posted by Andrew on Sunday, January 06, 2008 at 15:37
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| Batch # 754/755 |
Batch Number: 754
Beer Style: Winter Warmer
Brew Date: Dec.10/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.5%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: E.K. Goldings (A.A. 5.5%), Tettnang (A.A. 4.0%) Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.71.
Mash in @ 9:15, strike temp @ 74 degrees. Mash temp @ 30 min was 62 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps at 10:45.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up 12:50. Boil at 2:45. Hops in at start of boil (Cascade) at 20 minutes (Goldings)and then at 30 minutes (Tettnang). Demerara sugar added at 40 min. 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.
Goldings/Tettnang hop juice added at 4:30.
Fridge started at 4:45. Yeast pitched and roused into FV2 at 5:15(yeast from batch # 748/49 (good/fluffy). Finished at 5:50..... Clean up begins.
Gravities: 1st runnings - 1.091, pH 5.54. 1 Hr. - 1.078 PH 5.56. Last runnings - 1.038 pH 5.58, Boiled wort -1.072, pH 5.34, Declared wort - 1.069, pH 5.27(will be combined with batch #755)
Cheers, AE
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| Posted by Andrew on Sunday, January 06, 2008 at 15:29
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| Batch # 752/753 |
Batch Number: 753
Beer Style: Blonde Ale
Brew Date: Dec. 8/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Mt. Hood (A.A. 4.0%), Cascade (A.A. 6.9%). Hops in hop perc: Cascade(A.A. 6.9%).
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 5.20.
Mash in @ 6:40, strike temp @ 75 degrees. Mash temp @ 30 min was 63.5 degrees. Mash was normal.
Set taps 7:40.
Begin sparge 22 minutes later at a temp of 82 degrees.
Copper up at 9:37. Boil at 11:00. Hops in at start of boil (Cascade) and then at 20 minutes (Mt.Hood). 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 hop juice added at 12:45.
Fridge started at 1:00. Yeast pitched and roused into FV4 at 1:30.(yeast from batch # 748/749, light/fluffy). Finished at 2:00. Clean up begins.
Gravities: 1st runnings - 1.0775, pH 5.63. 1 Hr. - 1.056, pH 5.52. Last runnings - 1.008, pH 5.68, Boiled wort - 1.049, pH 5.66 Declared wort - 1.035, pH 4.70.
The Blonde was crashed on Dec. 9/07 @ 10:30 am and was stripped and hour later.
Cheers, AE.
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| Posted by Andrew on Sunday, January 06, 2008 at 15:21
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| Batch # 752/753 |
Batch Number: 752
Beer Style: Blonde Ale
Brew Date: Dec. 7/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Mt. Hood (A.A. 4.0%), Cascade (A.A. 6.9%). Hops in hop perc: Cascade(A.A. 6.9%).
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 5.22.
Mash in @ 7:35, strike temp @ 77 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal.
Set taps 8:35.
Begin sparge 21 minutes later at a temp of 82 degrees.
Copper up at 10:35. Boil at 12:15. Hops in at start of boil (Cascade) and then at 20 minutes (Mt.Hood). 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 hop juice added at 1:50.
Fridge started at 2:15. Yeast pitched and roused into FV4 at 3:10.(yeast from batch # 746/747, light/fluffy). Finished at 3:15. Clean up begins.
Gravities: 1st runnings - 1.082, pH 5.69. 1 Hr. - 1.078, pH 5.70. Last runnings - 1.008, pH 5.36, Boiled wort - 1.048, pH 5.45 Declared wort - 1.045, pH 5.12 (will be combined with batch # 753).
Cheers, AE.
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| Posted by Andrew on Sunday, January 06, 2008 at 15:15
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| Batch # 750/751 |
Batch Number: 751
Beer Style: Best Bitter
Brew Date: Dec. 6/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (A.A. 4.0%), US. Tettnang (A.A. 4.7%). 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 5.20.
Mash in @ 9:00, strike temp @ 75 degrees. Mash temp @ 30 min was 63 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 19 minutes later at a temp of 80 degrees.
Copper up at 12:00. Boil at 1:40. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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 3:10.
Fridge started at 3:40. Yeast pitched and roused into FV1 at 4:15.(yeast from batch # 746/747, (fresh n' fluffy). Finished at 4:40 Clean-up begins.
Gravities: 1st runnings - 1.075, pH 5.44. 1 Hr. - 1.047, pH 5.37. Last runnings - 1.0195, pH 5.32, Boiled wort - 1.049!!(low), pH 5.20. Declared wort - 1.030, pH 4.51.( combined with batch 750)
The Bitter was crashed on Dec. 8/07 @ 3:45, and stripped an hour later.
Cheers, AE
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| Posted by Andrew on Wednesday, January 02, 2008 at 04:37
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| Batch # 750/751 |
Batch Number: 750
Beer Style: Best Bitter
Brew Date: Dec. 5/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Thomas F.) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Mt. Hood (A.A. 4.0%), US. Tettnang (A.A. 4.7%). 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 5.48.
Mash in @ 7:35, strike temp @ 77 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal.
Set taps 8:35.
Begin sparge 21 minutes later at a temp of 82 degrees.
Copper up at 10:35. Boil at 12:00. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). 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 1:45.
Fridge started at 2:00. Yeast pitched and roused into FV1 at 3:35.(yeast from batch # 744/745, (fresh n' fluffy). Finished at 2:55 Clean-up begins.
Gravities: 1st runnings - 1.0765, pH 5.45. 1 Hr. - 1.0675, pH 5.32. Last runnings - 1.0135, pH 5.38, Boiled wort - 1.051, pH 5.11. Declared wort - 1.047, pH 5.07.(Will be combined with batch 751 tomorrow)
Cheers, AE
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| Posted by Andrew on Wednesday, January 02, 2008 at 04:31
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| Batch # 748/749 |
Batch Number: 749
Beer Style: Winter Warmer
Brew Date: Dec.4/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons/Thomas F.) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Malted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.5%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: E.K. Goldings (A.A. 5.5%), Tettnang (A.A. 4.0%) Other: Irish Moss, Yeast nutrient, Ringwood yeast, and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.81.
**Late mash in due to the storm.(30-40 cm)**
Mash in @ 9:40, strike temp @ 76 degrees. Mash temp @ 30 min was 61.5 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 11:10.
Begin sparge 27 minutes later at a temp of 80 degrees.
Copper up 1:53. Boil at 3:25. Hops in at start of boil (Cascade) at 20 minutes (Goldings)and then at 30 minutes (Tettnang). Demerara sugar added at 40 min. 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.
Goldings/Tettnang hop juice added at 4:50.
Fridge started at 5:25. Yeast pitched and roused into FV3 at 6:15(yeast from batch # 744/45 (thick). Finished at 6:28.....sheesh!! Clean up begins.
Gravities: 1st runnings - 1.0835, pH 5.43. 1 Hr. - 1.0965 PH 5.26. Last runnings - 1.0265 pH 5.36, Boiled wort -1.081, pH 4.96, Declared wort - 1.074!!, pH 4.66 (with batch #748)
The Warmer was crashed on Dec. 8/07 @ 12:30pm and was stripped and hour later.
Cheers, JT
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| Posted by Andrew on Wednesday, January 02, 2008 at 04:22
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