There are 495 Brewer's Log Book entries in 50 pages and your are on page number 40
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| Batch # 748/749 |
Batch Number: 748
Beer Style: Winter Warmer
Brew Date: Dec.3/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) 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 5.49.
Mash in @ 9:05, strike temp @ 76 degrees. Mash temp @ 30 min was 59(?) degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:35.
Begin sparge 28 minutes later at a temp of 80 degrees.
Stuck mash today!!!! booo. Mash was left to raise several times, but to no avail, so we stopped at half a kettle. This is going to effect the DW.
Copper up -N/A. Boil at 3:45. Hops in at start of boil (Cascade) at 20 minutes (Goldings)and then at 30 minutes (Tettnang)*** Half of the hops were used becasue of the low wort***. 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 5:15.
Fridge started at 5:45. Yeast pitched and roused into FV3 at 6:15(yeast from batch # 742/43 (thick). Finished at 6:30.....sheesh!! Clean up begins.
Gravities: 1st runnings - 1.0745, pH 5.49. 1 Hr. - 1.081 PH 5.11. Last runnings - 1.072 pH 5.52, Boiled wort -1.090, pH 5.00, Declared wort - 1.087!!, pH 5.08 (will be combined with batch #749)
Cheers, JT
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| Posted by Andrew on Wednesday, January 02, 2008 at 04:13
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| Batch # 746/747 |
Batch Number: 747
Beer Style: Best Bitter
Brew Date: Nov. 29/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) 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 5.57.
Mash in @ 8:15, strike temp @ 74 degrees. Mash temp @ 30 min was 61.5 degrees. Mash was normal.
Set taps 9:15.
Begin sparge 27 minutes later at a temp of 77(?) degrees.
Copper up at 11:33. Boil at 1:01. 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 2:45.
Fridge started at 3:01. Yeast pitched and roused into FV1 at 3:35.(yeast from batch # 742/743, (fresh n' fluffy). Finished at 4:04. Clean-up begins.
Gravities: 1st runnings - 1.089, pH 5.57. 1 Hr. - 1.0765, pH 5.57. Last runnings - 1.0011, pH 5.75, Boiled wort - 1.0525, pH 5.23. Declared wort - 1.045, pH 4.87.
A recirc. pump was put in the bitter Dec.1/07 to speed up fermentation. The Bitter was crashed/stripped Dec.1/07 at 4:30pm.
Cheers, JT
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| Posted by Andrew on Sunday, December 30, 2007 at 16:53
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| Batch # 746/747 |
Batch Number: 746
Beer Style: Best Bitter
Brew Date: Nov. 28/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) 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 5.50.
Mash in @ 8:47, strike temp @ 72 degrees. Mash temp @ 30 min was 62 degrees. Mash was normal.
Set taps 9:47.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 11:50. Boil at 1:07. 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 2:45.
Fridge started at 3:07. Yeast pitched and roused into FV1 at 3:35.(yeast from batch # 740/741, (thick/heavy). Finished at 4:11. Clean-up begins.
Gravities: 1st runnings - 1.088, pH 5.55. 1 Hr. - 1.062, pH 5.35. Last runnings - 1.0015, pH 5.20, Boiled wort - 1.051, pH 5.12. Declared wort - 1.0475(LOW!!), pH 5.11.
This batch will be combined with 747 tomorrow.
Cheers, JT
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| Posted by Andrew on Sunday, December 30, 2007 at 16:45
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| Batch # 744/745 |
Batch Number: 745
Beer Style: Irish Red Ale
Brew Date: Nov.27/07
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%), 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 5.46.
Mash in @ 7:10, strike temp @ 73 degrees. Mash temp @ 30 min was 63 degrees.
Set taps 8:40.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 10:45. Boil at 12:00. 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 1:40.
Fridge started at 2:00. Yeast pitched and roused into FV3 at 2:30.(yeast from batch # 738/739 was (thick/poor). Finished fridging at 3:00. Clean up begins.
Gravities: 1st runnings - 1.087, pH 5.46. 1 Hr. - 1.071, pH 5.32. Last runnings - 1.010, pH 5.45. Boiled wort - 1.053, pH 5.14.
Combined with 744.
The Red was crashed on Nov. 28/07 @ 1:00pm, and stripped an hour later. **This batch fermented very quickly, and we caught it just a little past its stripping gravity, therefore it ended up a drier than usual.
Cheers AE
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| Posted by Andrew on Sunday, December 30, 2007 at 13:41
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| Batch # 744/745 |
Batch Number: 744
Beer Style: Irish Red Ale
Brew Date: Nov.26/07
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%), 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 5.37.
Mash in @ 7:15, strike temp @ 76! degrees. Mash temp @ 30 min was 65 degrees.
Set taps 8:45.
Begin sparge 19 minutes later at a temp of 81 degrees.
Copper up at 10:40. Boil at 12:15. 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 1:45.
Fridge started at 2:15. Yeast pitched and roused into FV3 at 2:45.(yeast from batch # 738/739 was (thick/heavy). Finished fridging at 3:20. Clean up begins.
Gravities: 1st runnings - 1.083, pH 5.37. 1 Hr. - oops. Last runnings - 1.008, pH 5.61. Boiled wort - 1.052, pH 4.98.
This batch will be combined with 745 tomorrow.
Cheers AE
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| Posted by Andrew on Sunday, December 30, 2007 at 13:32
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| Batch # 742/743 |
Batch Number: 743
Beer Style: Simeon Jones
Brew Date: Nov. 23/07
Brewer: Andrew Estabrooks
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 5.39.
Mash in @ 8:40, strike temp @ 73 degrees. Mash temp @ 30 min was 61.5 degrees. Mash was normal.
Set taps 9:40.
Begin sparge 22 minutes later at a temp of 81 degrees.
Copper up at 11:40. Boil at 1:30. 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 3:00.
Fridge started at 3:30. Yeast pitched and roused into FV1 at 3:55.(yeast from batch # 738, (thick). Finished at 4:35. Clean up begins.
Gravities: 1st runnings - 1.091, pH 5.56. 1 Hr. - 1.063, pH 5.47. Last runnings - 1.006, pH 5.32, Boiled wort - 1.051, pH 5.32. Declared wort - 1.040, pH 4.60 (combined with batch # 742).
The Simeon was crashed on Nov. 25 @ 10:00am, and stripped an hour later.
Cheers, A.E.
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| Posted by Andrew on Sunday, December 30, 2007 at 13:22
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| Batch # 742/743 |
Batch Number: 742
Beer Style: Simeon Jones
Brew Date: Nov. 22/07
Brewer: Andrew Estabrooks
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 5.82.
Mash in @ 8:45, strike temp @ 74 degrees. Mash temp @ 30 min was 64 degrees. Mash was normal.
Set taps 9:45.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 11:40. Boil at 1:25. 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 3:00.
Fridge started at 3:25. Yeast pitched and roused into FV1 at 3:55.(yeast from batch # 738, (thick). Finished at 4:30. Clean up begins.
Gravities: 1st runnings - 1.085, pH 5.51. 1 Hr. - 1.071, pH 5.49. Last runnings - 1.007, pH 5.55, Boiled wort - 1.0495, pH 5.34. Declared wort - 1.0455, pH 5.08 (will be combined with batch # 743 tomorrow).
Cheers, A.E.
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| Posted by Andrew on Sunday, December 30, 2007 at 13:15
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| Batch # 740/741 |
Batch Number: 741
Beer Style: Winter Warmer
Brew Date: Nov.20/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) 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 5.50.
Mash in @ 9:05, strike temp @ 75 degrees. Mash temp @ 30 min was 63 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:35.
Begin sparge 27 minutes later at a temp of 82.5 degrees.
Copper up at 1:19. Boil at 2:41. 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 4:11.
Fridge started at 4:41. Yeast pitched and roused into FV1 at 5:11(yeast from batch # 736/37 (thick). Finished at 5:57 Clean up begins.
Gravities: 1st runnings - 1.0905, pH 5.31. 1 Hr. - 1.098 PH 5.26. Last runnings - 1.0235 pH 5.33, Boiled wort -1.084, pH 4.91, Declared wort - 1.066 (with batch #740), pH 4.47.
Fermentation stats to follow.
Cheers, JT
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| Posted by Jordan on Thursday, November 22, 2007 at 10:59
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| Batch # 740 |
Batch Number: 740
Beer Style: Winter Warmer
Brew Date: Nov.19/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) 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 5.39.
Mash in @ 9:07, strike temp @ 76 degrees. Mash temp @ 30 min was 60 (?!) degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:37.
Begin sparge 18 minutes later at a temp of 81 degrees.
Copper up at 1:42. (The mash stuck when about 3/4 of the wort was removed. I poked holes in the mash to allow the water to drain through to the bottom of the tun. Continued with wort transfer. NOTE: Found wort stuck in mid-level mash when cleaning the tun.) 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 FV1 at 5:15(yeast from batch # 734/35 (thick). Finished at 5:58 Clean up begins.
Gravities: 1st runnings - 1.0815, pH 5.42. 1 Hr. - 1.0805 PH 5.46. Last runnings - 1.027 pH 5.49, Boiled wort -1.078, pH 4.96, Declared wort - 1.0735 (due to stuck mash, no doubt), pH 5.00
Will be combined with Batch 741 tomorrow.
Cheers, JT
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| Posted by Jordan on Tuesday, November 20, 2007 at 10:15
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| Batch # 738/739 |
Batch Number: 739
Beer Style: Best Bitter
Brew Date: Nov. 16/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) 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 5.63.
Mash in @ 7:45, strike temp @ 74 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 8:50.
Begin sparge 28 minutes later at a temp of 84 degrees.
Copper up at 11:10. Boil at 1:15. 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 3:00.
Fridge started at 3:15. Yeast pitched and roused into FV1 at 3:45.(yeast from batch # 734/735, (thick)). Finished at 4:20. Clean up begins, after a long day and a slow boil!!
Gravities: 1st runnings - 1.090, pH 5.46. 1 Hr. - 1.085, pH 5.35. Last runnings - 1.0045, pH 4.74, Boiled wort - 1.054, pH 5.06. Declared wort - 1.039, pH 4.46.
I placed a recirc. pump in the wort immediately to get a more vigorous fermentation (cycle 6/4). The beer was crashed on Nov. 17 at 12:45 and stripped one-hour later.
Cheers, JT
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| Posted by Jordan on Tuesday, November 20, 2007 at 10:04
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