There are 495 Brewer's Log Book entries in 50 pages and your are on page number 4
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| Batch # 1108 |
Batch Number: 1108
Beer Style: Winter Warmer
Brew Date: February 4/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, Muntons Roasted Barley (out of Chocolate malt).
Hops in boil: Willamette (pellets, A.A. 4.8%) Cascade (pellets, A.A. 5.4%). OUT of Goldings and Tettnang. Hops in hop perc: No Tettnang leaf or Goldings! Cascade (leaf, A.A. 7.6%), Willamette (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 4.81.
Mash in @ 8:50, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was thick. 2200L of water in HLB. Used 1100L in mash and 125L in hop perc.
Set taps 10:20.
Begin sparge 24 minutes later at a temp of 81.5 degrees.
Copper up at 12:35 and Boil at 12:45. Hops in at start of boil (Cascade) and then at 2o minutes (Willy). 1 bag of Demerarra sugar added at 40 min. 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.
Cascade/Willamette leaf-hop juice added to hop perc before sparging.
Fridge started at 2:55. Yeast pitched and roused into FV3. Finished at 5:00 Clean-up begins.
Gravities: First runnings, 1.090, pH 5.29, 1 hr. runnings, 1.0875, pH 5.19, last runnings, 1.024, pH 5.24, Boiled wort, 1.075, pH 5.08, Declared wort - 1.0705, pH 4.97. Hop juice pH 5.50
Cheers, JT
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| Posted by Jordan on Tuesday, February 09, 2010 at 14:55
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| Batch # 1107 |
Batch Number: 1107
Beer Style: Best Bitter
Brew Date: February 3/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Willamette (pellets, A.A. 4.8%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.81.
Mash in @ 8:30 strike temp @ 75 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:30pm
Begin sparge 35 minutes later at a temp of 78.5 degrees.
Hops in at start of boil: Willamette (A.A. 4.8%) and then at 20 minutes Mt.Hood (A.A. 4.7%). Irish moss added at 50 minutes. The wort is recirculated constantly from first sparge 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.
Gravities: First runnings, 1.093, pH 5.19, 1 hr. runnings 1.065, pH 5.29, last runnings, 1.013, pH 5.35, Boiled wort, 1.058, pH 4.94, Declared wort - 1.053, pH 4.79, Hop juice pH 5.38.
Cheers, AE
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| Posted by Jordan on Tuesday, February 09, 2010 at 14:45
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| Batch # 1106 |
Batch Number: 1106
Beer Style: Dark and Stormy Night
Brew Date: February 2/09
Brewer: Jordan Trethewey
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Caramunich Malt, Weyermann Carafa malt, Weyermann Malted wheat. All are organic certified.
Hops in boil: Org. Saphire (pellets, A.A. 3.7%), Org. Goldings (A.A. 5.96). Hops in hop perc: Hallertau (leaf, A.A. 7.4%). Again, all organic certified
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.76.
Mash in @ 8:40, strike temp @ 72.5 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.
Set taps 10:10.
Begin sparge 27 minutes later at a temp of 78 degrees.
Copper up at 12:37. Boil at 12:37. Hops in at start of boil (Saphire) and then at 20 minutes (Goldings). 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.
Hallertau leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:40. Yeast and yeast nutrient pitched and roused into FV1 at 4:00 Finished at 4:50. Clean-up begins.
Gravities: First runnings, 1.0945, pH 5.66, 1 hr. runnings, 1.082, pH 5.67, last runnings- 1.0125, pH 5.98, Boiled wort, 1.0605, pH 5.50. Declared wort - tba, pH tba. Hop juice pH 5.54.
Cheers, JT
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| Posted by Jordan on Tuesday, February 02, 2010 at 14:59
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| Batch # 1105 |
Batch Number: 1105
Beer Style: Irish Red
Brew Date: February 1/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: EK Goldings (pellets, A.A. 5.0%), EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%).
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 4.86.
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 32 minutes later at a temp of 78 degrees.
Copper up at 12:15 and Boil at 12:15. Hops in at start of boil (EK Goldings) and then at 20 minutes (EK Goldings). 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.
E.K. Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:10. Finished at 4:45 Clean-up begins.
Gravities: First runnings, 1.088, pH 5.33, 1 hr. runnings, 1.079, pH 5.17, last runnings, 1.017, pH 5.40, Boiled wort, 1.0545, pH 5.05, Declared wort - 1.053, pH 4.99. Hop juice pH 5.17
Cheers, AE
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| Posted by Jordan on Tuesday, February 02, 2010 at 14:48
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| Batch # 1104 |
Batch Number: 1104
Beer Style: Maple Cream Ale
Brew Date: January 29/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, OiO Canadian 2-row malt, Muntons Chocolate malt, Muntons Crystal (240, 150, 110), OiO Toasted Wheat.
Hops in boil: EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: EK Goldings (leaf, A.A. 5.0%).
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 4.87.
Mash in @ 8:40, strike temp @ 72 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal. 2200L of water in HLB. Used 825L in mash and 125L in hop perc.
Set taps 9:40.
Begin sparge 20 minutes later at a temp of 81.5 degrees.
Copper up at 12:10. Boil at 12:10. Hops in at start of boil (EK goldings) and then at 20 minutes (EK goldings). Irish moss and CACl2 added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:10. Yeast pitched and roused into FV3 at 3:00.(yeast from batch # 1098, fluffy/thin)Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0905, pH 5.43, 1 hr. runnings, 1.0625, pH 5.33, last runnings, 1.0075, pH 5.28, Boiled wort, 1.053, pH 5.16, Declared wort - 1.0485, pH 5.12, Hop juice pH 4.97.
NB Maple Syrup (40L) added when gravity reaches 1.016 in FV.
Cheers, JT.
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| Posted by Jordan on Tuesday, February 02, 2010 at 14:42
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| Batch # 1103 |
Batch Number: 1103
Beer Style: Yippee IPA
Brew Date: January 27/10
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt(240/150), OiO Malted Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), Cascade (A.A. 5.4%), Amarillo (A.A. 8.0%). Hops in hop perc: Cascade (leaf, A.A. 7.6%), Amarillo (pellets, A.A. 9.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast. gypsum and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 4.99.
Mash in @ 8:30, strike temp @ 71.5 degrees. Mash temp @ 30 min was 65.5 degrees.
Set taps 10:00.
Begin sparge 23 minutes later at a temp of 80 degrees.
Copper up at 12:15. Boil at 12:25. Hops in at start of boil (Cascade) and then at 30 minutes (Amarillo), 40 minutes (PALISADE), 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.
Cascade/Amarillo leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:25. Yeast and yeast nutrient pitched and roused into FV4 at 3:25 Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.0985, pH 5.64, 1 hr runnings, 1.082, pH 5.48, last runnings 1.019, pH 5.62, Boiled wort, 1.071, pH 5.35, Declared wort - 1.0655, pH 5.29.
Cheers, JT
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| Posted by Jordan on Wednesday, January 27, 2010 at 16:09
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| Batch # 1102 |
Batch Number: 1102
Beer Style: Winter Warmer
Brew Date: January 26/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, OiO 2-row barley, Muntons Chocolate Malt.
Hops in boil: Tettnang (pellets, A.A. 3.4%), East Kent Goldings(pellets, A.A. 5.0%), Cascade (pellets, A.A. 5.4%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%)-- No Tettnang leaf!
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 4.70.
Mash in @ 8:35, strike temp @ 74.5 degrees. Mash temp @ 30 min was 67 degrees. Mash was thick. 2200L of water in HLB. Used 1075L in mash and 125L in hop perc.
Set taps 10:05.
Begin sparge 30 minutes later at a temp of 79.5 degrees.
Copper up at 12:20 and Boil at 12:30. Hops in at start of boil (Tettnang) and then at 2o minutes (Cascade), at 30 min. (east Kent). 1.5 bags of Demerarra sugar added at 40 min. 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.
E.K. Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:45. Yeast pitched and roused into FV1. Finished at 4:15 Clean-up begins.
Gravities: First runnings, 1.101, pH 5.24, 1 hr. runnings, 1.084, pH 5.33, last runnings, 1.0255, pH 5.29, Boiled wort, 1.087, pH 5.14, Declared wort - 1.082, pH 4.99. Hop juice pH 5.35
Cheers, AE
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| Posted by Jordan on Wednesday, January 27, 2010 at 16:04
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| Batch # 1101 |
Batch Number: 1101
Beer Style: Simeon Jones
Brew Date: January 25/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-row Barley
Hops in boil: Willamette pellets (A.A. 4.8%). Hops in hop perc: Willamette (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 4.89.
Mash in @ 8:25 (low mash), strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 725L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 26 minutes later at a temp of 80 degrees.
Hops in at start of boil and then at 20 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.
Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.066, pH 5.68, 1 hr. runnings, 1.0635, pH 5.58, last runnings - 1.0075, pH 5.63, Boiled wort 1.048, pH 5.38, Declared wort - tba, pH tba.
Cheers, JT
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| Posted by Jordan on Monday, January 25, 2010 at 14:47
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| Batch # 1100 |
Batch Number: 1100
Beer Style: Timberhog Stout
Brew Date: January 21, 2009
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Black malt, Muntons Roasted Barley,Muntons Chocolate Malt, OiO Toasted Wheat, Speerville Organic Oat pieces.
Hops in boil: Mt. Hood (pellets A.A 4.7%), GR Tettnang (pellets, A.A. 3.4%. Hops in hop perc: Willamette (leaf, A.A. 6.4%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH. to 4.89
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 65.5 degrees.
Set taps 10:00.
Begin sparge 27 minutes later at a temp of 79 degrees.
Copper up at 12:05. Boil at 12:35.
Fridge started at 1:05. Boil at 1:05 Yeast and yeast nutrient pitched and roused into FV2 at 2:10. Finished at 5:00. Clean up begins.
Gravities: First runnings, 1.081, pH 5.18, 1 hr. runnings, 1.079, pH 5.19, last runnings oops, pH oops, Boiled wort, 1.0635, pH 5.02. Declared wort - 1.060, pH 4.91.
Cheers AE
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| Posted by Jordan on Monday, January 25, 2010 at 14:42
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| Batch # 1099 |
Batch Number: 1099
Beer Style: Maple Cream Ale
Brew Date: January 20/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, OiO Canadian 2-row malt, Muntons Chocolate malt, Muntons Crystal (240, 150, 110), OiO Toasted Wheat.
Hops in boil: EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: EK Goldings (leaf, A.A. 5.0%).
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 4.99.
Mash in @ 7:05, strike temp @ 71.5 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal. 2200L of water in HLB. Used 925L in mash and 125L in hop perc.
Set taps 8:05.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 10:47. Boil at 10:47. Hops in at start of boil (EK goldings) and then at 20 minutes (EK goldings). Irish moss and CACl2 added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 12:47. Yeast pitched and roused into FV4 at 2:00.(yeast from batch # 1093, thick)Finished at 2:50. Clean-up begins.
Gravities: First runnings, 1.093, pH 5.27, 1 hr. runnings, 1.0765, pH 5.23, last runnings, 1.0065, pH 5.06, Boiled wort, 1.052, pH 4.94, Declared wort - tba, pH tba.
NB Maple Syrup (40L) added when gravity reaches 1.016 in FV.
Cheers, JT.
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| Posted by Jordan on Wednesday, January 20, 2010 at 13:30
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