There are 495 Brewer's Log Book entries in 50 pages and your are on page number 41
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| Batch # 738/739 |
Batch Number: 738
Beer Style: Best Bitter
Brew Date: Nov. 15/07
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%), GR. Tettnang (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 5.81.
Mash in @ 7:20, strike temp @ 74 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 8:20.
Begin sparge 25 minutes later at a temp of 82 degrees.
Copper up at 10:25. Boil at 11:55. 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 1:40.
Fridge started at 1:55. Yeast pitched and roused into FV1 at 2:25.(yeast from batch # 732/733, (fluffy/thick)). Finished at 2:55. Clean up begins.
Gravities: 1st runnings - 1.0825, pH 5.39. 1 Hr. - 1.0795, pH 5.26. Last runnings - 1.009, pH 5.13, Boiled wort - 1.055, pH 4.93. Declared wort - 1.051, pH 4.91.
Cheers, JT
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| Posted by Jordan on Tuesday, November 20, 2007 at 09:27
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| Batch # 736/737 |
Batch Number: 737
Beer Style: Winter Warmer
Brew Date: Nov.14/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.0%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: 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 5.30.
Mash in @ 9:15, strike temp @ 72 degrees. Mash temp @ 30 min was 61.5 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:45.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 1:15. Boil at 3:00. Hops in at start of boil (Tettnang) at 20 minutes (Goldings)and then at 30 minutes (Cascade). 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 5:00. Yeast pitched and roused into FV1 at 5:30(yeast from batch # 731, (thick). Finished at 6:00 Clean up begins.
Gravities: 1st runnings - 1.0945, pH 5.43. 1 Hr. - 1.0875 PH 5.44. Last runnings - 1.037 pH 5.54, Boiled wort -1.076, pH 5.21,
The Warmer was crashed on Nov.17/1:00pm @1.0205. It was stripped an hour later.
Cheers, AE.
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| Posted by Andrew on Saturday, November 17, 2007 at 10:28
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| Batch # 736/737 |
Batch Number: 736
Beer Style: Winter Warmer
Brew Date: Nov.13/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.0%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: 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 5.67.
Mash in @ 9:00, strike temp @ 76 degrees. Mash temp @ 30 min was 65 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:30.
Begin sparge 31 minutes later at a temp of 82 degrees.
Copper up at 12:55. Boil at 2:10. Hops in at start of boil (Tettnang) at 20 minutes (Goldings)and then at 30 minutes (Cascade). 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.
*Slight delay today, waiting for Demerara to come in.
Goldings/Tettnang hop juice added at 4:30.
Fridge started at 5:00. Yeast pitched and roused into FV1 at 5:30(yeast from batch # 731, (thick). Finished at 6:00 Clean up begins.
Gravities: 1st runnings - 1.098, pH 5.46. 1 Hr. - 1.0985 PH 5.46. Last runnings - 1.0225 pH 5.17, Boiled wort -1.0835, pH 5.18, Declared wort - 1.079!!! 4 points high!! wow , pH 5.22
Will be combined with Batch 737 tomorrow.
Cheers, AE.
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| Posted by Andrew on Saturday, November 17, 2007 at 10:21
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| Batch # 734/735 |
Batch Number: 735
Beer Style: Best Bitter
Brew Date: Nov.9/07
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%), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%), Williamette (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 @ 7:15(Sean mashed in early), strike temp @ 73 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 8:15.
Begin sparge 21 minutes later at a temp of 82 degrees.
Copper up at 10:23. 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/Williamette hop juice added at 1:35.
Fridge started at 2:00. Yeast pitched and roused into FV1 at 2:30.(yeast from batch # 733/734, (fluffy). Finished at 3:00. Clean up begins.
Gravities: 1st runnings - 1.084, pH 5.40. 1 Hr. - 1.073, pH 5.35. Last runnings - 1.008, pH 5.14, Boiled wort - 1.0555, pH 5.13.
The Bitter was crashed Nov.10/10:15 @ 1.015.It was stripped 1 hour later
*The New hops should make this batch great.
Cheers AE
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| Posted by Andrew on Saturday, November 17, 2007 at 10:01
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| Batch # 734/735 |
Batch Number: 734
Beer Style: Best Bitter
Brew Date: Nov.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%), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%), Williamette (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 5.72
Mash in @ 8:40, strike temp @ 72.5 degrees. Mash temp @ 30 min was 62 degrees. Mash was normal.
Set taps 9:40.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 11:35. Boil at 12:55. 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/Williamette hop juice added at 2:25.
Fridge started at 2:55. Yeast pitched and roused into FV1 at 3:30.(yeast from batch # 733/734, (fluffy). Finished at 3:52. Clean up begins.
Gravities: 1st runnings - 1.0845, pH 5.48. 1 Hr. - 1.0745, pH 5.39. Last runnings - 1.007, pH 5.24, Boiled wort - 1.056, pH 5.11.
*Fresh hops came today!! look and smell great!!
Will be combined with batch 735 tomorrow.
Cheers AE
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| Posted by Andrew on Saturday, November 17, 2007 at 09:53
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| Batch # 732/733 |
Batch Number: 733
Beer Style: Irish Red Ale
Brew Date: Nov.6/07
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 5.63.
Mash in @ 8:27, strike temp @ 73 degrees. Mash temp @ 30 min was 61 degrees.
Set taps 9:57.
Begin sparge 21 minutes later at a temp of 81 degrees.
Copper up at 11:57. Boil at 1:27. 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 3:00.
Fridge started at 3:27. Yeast pitched and roused into FV3 at 3:55.(yeast from batch # 727/728 was (thick/heavy). Finished fridging at 4:32. Clean up begins.
Gravities: 1st runnings - 1.0895, pH 5.40. 1 Hr. - 1.0665, pH 5.39. Last runnings - 1.0075, pH 5.39. Boiled wort - 1.0525, pH 4.95.
The Red was crashed on Nov.7/4:50pm at 1.022. It was stripped one hour later.
Cheers JT
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| Posted by Andrew on Saturday, November 17, 2007 at 09:38
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| Batch # 732/733 |
Batch Number: 732
Beer Style: Irish Red Ale
Brew Date: Nov.5/07
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 5.61.
Mash in @ 8:27, strike temp @ 75 degrees. Mash temp @ 30 min was 63 degrees.
Set taps 9:57.
Begin sparge 23 minutes later at a temp of 82 degrees.
Copper up at 12:08. Boil at 1:35. 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 3:10.
Fridge started at 3:35. Yeast pitched and roused into FV3 at 3:30.(yeast from batch # 727/728 was (thick/heavy). Finished fridging at 4:30. Clean up begins.
Gravities: 1st runnings - 1.0885, pH 5.44. 1 Hr. - 1.0645, pH 5.43. Last runnings - 1.0065, pH 5.59. Boiled wort - 1.053, pH 5.09.
Will be combined with Batch 733 tomorrow
Cheers JT
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| Posted by Andrew on Saturday, November 17, 2007 at 09:32
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| Batch # 731 |
Batch Number: 731
Beer Style: Timberhog Stout
Brew Date: Nov.1/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, William Crisp Roasted barley, OiO Toasted Wheat.
Hops in boil:Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: 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 5.64.
Mash in @ 8:43, strike temp @ 76 degrees. Mash temp @ 30 min was 65 degrees. Set taps 10:13.
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:10. Boil at 1:27. Hops in at start of boil (Tettnang) 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.
Tettnang hop juice added at 3:00.
Fridge started at 3:27. Yeast pitched and roused into FV4 at 4:00(yeast from batch # 725/726, (thick). Finished at .... Clean up begins.
Gravities: 1st runnings - 1.0895, pH 5.26. 1 Hr. - 1.067 PH 5.10. Last runnings - 1.0185 pH 5.01, Boiled 1.057, ph - 4.68.
The Stout was crashed on Nov.3 @ 12:45pm at a gravity of 1.0165. Stripped one hour later.
Cheers, JT.
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| Posted by Andrew on Saturday, November 17, 2007 at 09:15
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| Batch # 729/730 |
ch Number: 730
Beer Style: Winter Warmer
Brew Date: Oct. 30/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.0%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: 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 5.40.
Mash in @ 8:45, strike temp @ 74 degrees. Mash temp @ 30 min was 64 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:15.
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up at 12:45. Boil at 2:00. Hops in at start of boil (Tettnang) at 20 minutes (Goldings)and then at 30 minutes (Cascade). 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 3:45.
Fridge started at 4:00. Yeast pitched and roused into FV4 at .....(yeast from batch # 725/726, (thick). Finished at .... Clean up begins.
Gravities: 1st runnings - 1.097, pH 5.34. 1 Hr. - 1.0825 PH 5.33. Last runnings - 1.0295 pH 5.17, Boiled wort - ..., pH ..., Declared wort - ..., pH ...
Fermentation stats to follow.
Cheers, AE.
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| Posted by Jordan on Tuesday, October 30, 2007 at 11:41
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| Batch # 729/730 |
Batch Number: 729
Beer Style: Winter Warmer
Brew Date: Oct. 29/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: E.K. Goldings (A.A. 5.0%), Cascade (A.A. 6.9%),Tettnang (A.A 4.0%). Hops in hop perc: 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 5.76.
Mash in @ 8:40, strike temp @ 73 degrees. Mash temp @ 30 min was 62.5 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:10.
Begin sparge 29 minutes later at a temp of 82 degrees.
Copper up at 12:50. Boil at 2:00. Hops in at start of boil (Tettnang) at 20 minutes (Goldings)and then at 30 minutes (Cascade). 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 3:45.
Fridge started at 4:00. Yeast pitched and roused into FV4 at 4:30.(yeast from batch # 725/726, (good/thick). Finished at 5:40. Clean up begins.
Gravities: 1st runnings - 1.0915, pH 5.24. 1 Hr. - 1.076 PH 5.29. Last runnings - 1.033 pH 5.36, Boiled wort - 1.076, pH 4.93., Declared wort - 1.0725, pH 4.96.
Cheers, AE.
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| Posted by Jordan on Tuesday, October 30, 2007 at 11:36
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