There are 495 Brewer's Log Book entries in 50 pages and your are on page number 42
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| Batch # 727/728 |
Batch Number: 728
Beer Style: Best Bitter
Brew Date: Oct. 26/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade(A.A. 6.9%), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%), Tettnang (A.A. 4.0%).
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 5.56
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 23 minutes later at a temp of 82 degrees.
Copper up at 11:30. Boil at 1:00. Hops in at start of boil (Cascade) 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/Tettnang hop juice added at 2:35.
Fridge started at 3:00. Yeast pitched and roused into FV2 at 3:30.(yeast from batch # 721/722, (fluffy). Finished at 4:15. Clean up begins.
Gravities: 1st runnings - 1.0835, pH 5.42. 1 Hr. - 1.0835, pH 5.37. Last runnings - 1.0065, pH 5.37, Boiled wort - 1.055, pH 5.26. Declared wort - 1.044, pH 4.74. Fermentation notes will be added later.
Cheers, AE
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| Posted by Andrew on Tuesday, October 30, 2007 at 08:14
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| Batch # 727/728 |
Batch Number: 727
Beer Style: Best Bitter
Brew Date: Oct. 25/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade(A.A. 6.9%), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%), Tettnang (A.A. 4.0%).
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 5.16
Mash in @ 8:30, strike temp @ 74 degrees. Mash temp @ 30 min was 63 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 11:47. Boil at 1:00. Hops in at start of boil (Cascade) 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/Tettnang hop juice added at 2:35.
Fridge started at 3:00. Yeast pitched and roused into FV2 at 3:30.(yeast from batch # 721/722, (fluffy). Finished at 4:20. Clean up begins.
Gravities: 1st runnings - 1.0815, pH 5.41. 1 Hr. - 1.0795, pH 5.23. Last runnings - 1.006, pH 5.28, Boiled wort - 1.055, pH 5.06. Declared wort - 1.052, pH 4.96 (will be combined with batch # 728).
Cheers, AE
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| Posted by Andrew on Tuesday, October 30, 2007 at 08:09
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| Batch # 725/726 |
Batch Number: 726
Beer Style: Winter Warmer
Brew Date: Oct. 23/07
Brewer: Jordan Trethewey
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 5.35.
Mash in @ 8:43, strike temp @ 73.5 degrees. Mash temp @ 30 min was 64 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Had to bleed some wort off the bottom of the tun though this time. Set taps 10:13.
Begin sparge 22 minutes later at a temp of 83 degrees.
Copper up at 12:30. Boil at 1:40. 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 3:25.
Fridge started at 3:40. Yeast pitched and roused into FV1 at 4:10.(yeast from batch # 719/720, (soupy, so I used a bit more). Finished at 5:05. Clean up begins.
Gravities: 1st runnings - 1.0895, pH 5.20. 1 Hr. - 1.0875 PH 5.32. Last runnings - 1.031 pH 5.54, Boiled wort - 1.077, pH 4.94, Declared wort - 1.063, pH 4.39.
(with batch # 725).
Bitter was crashed at 1.0185 at a temp. of 25 degrees and stripped one hour later on Oct. 26. It fermented i.5 points too much as I left the recirculation pump on 6/4 overnight to stimulate the sluggish yeast. Must have found a sugar pocket.
Cheers, JT.
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| Posted by Jordan on Thursday, October 25, 2007 at 14:13
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| Batch # 725/726 |
Batch Number: 725
Beer Style: Winter Warmer
Brew Date: Oct. 22/07
Brewer: Jordan Trethewey
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 (!@#$ pH reading!).
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 65 degrees. Mash was high, like all 500lbs-of-grain-Winter-Warmer-mash-ins are. Set taps 10:10.
Begin sparge 25 minutes later at a temp of 83 degrees.
Copper up at 12:28. Boil at 1:45. Hops in at start of boil (Tettnang)at 20 minutes (Goldings)and then at 30 minutes(Cascade). Demerara sugar added at 40 min (Fredericton bulk food merchants were unable to meet our Demerara demands, so less sugar in this batch). 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 3:40.
Fridge started at 3:55. Yeast pitched and roused into FV1 at 4:25.(yeast from batch # 719/720, (thick/heavy). Finished at 5:28. Clean up begins.
Gravities: 1st runnings - 1.088, pH 5.44. 1 Hr. - 1.094 PH 5.26. Last runnings - 1.0235 pH 5.57, Boiled wort - 1.0755, pH 5.10., Declared wort - 1.0715, pH 4.95.
Boo! Looking for 1.075.
Cheers, JT.
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| Posted by Jordan on Thursday, October 25, 2007 at 14:08
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| Batch # 723/724 |
Batch Number: 724
Beer Style: Best Bitter
Brew Date: Oct. 18/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (A.A. 5.9%, sub. for Mt. Hood), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%).
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 (inaccurate pH reading).
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 62.5 degrees. Mash was normal.
Set taps 9:40.
Begin sparge 18 minutes later at a temp of 81.5 degrees.
Copper up at 11:28. Boil at 12:50. Hops in at start of boil (Willamette) 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 2:35.
Fridge started at 2:50. Yeast pitched and roused into FV2 at 3:20.(yeast from batch # 717/718, (thick)). Finished at 4:02. Clean up begins.
Gravities: 1st runnings - 1.0875, pH 5.13. 1 Hr. - 1.0625, pH 5.13. Last runnings - 1.008, pH 4.94, Boiled wort - 1.0535, pH 4.81. Declared wort - 1.043, pH 4.41 (with batch # 723).
The Bitter was crashed at a gravity of 1.014 on Oct. 20 at 9:30am. It was stripped one hour later.
Cheers, JT
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| Posted by Jordan on Thursday, October 18, 2007 at 13:28
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| Batch # 723/724 |
Batch Number: 723
Beer Style: Best Bitter
Brew Date: Oct. 17/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (A.A. 5.9%, sub. for Mt. Hood), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%).
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 5.46.
Mash in @ 8:38, strike temp @ 75 degrees. Mash temp @ 30 min was 63.5 degrees. Mash was normal.
Set taps 9:38.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 11:40. Boil at 1:10. Hops in at start of boil (Willamette) 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 2:55.
Fridge started at 3:10. Yeast pitched and roused into FV2 at 3:40.(yeast from batch # 717/718, (thick). Finished at 4:30. Clean up begins.
Gravities: 1st runnings - 1.0905, pH 5.50. 1 Hr. - 1.072, pH 5.45. Last runnings - 1.009, pH 5.43, Boiled wort - 1.0515, pH 5.15. Declared wort - 1.049, pH 5.02.
Cheers to Daniel Chisholm for bringing us some of his famous homemade soft pretzels. Much appreciated after a long brew day.
Cheers, JT.
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| Posted by Jordan on Thursday, October 18, 2007 at 13:16
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| Batch# 721/722 |
Batch Number: 722
Beer Style: Irish Red Ale
Brew Date: Oct. 16/07
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 5.61.
Mash in @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 63.5 degrees.
Set taps 9:55.
Begin sparge 23 minutes later at a temp of 82 degrees.
Copper up at 12:15. Boil at 1:30. 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 3:15.
Fridge started at 3:30. Yeast pitched and roused into FV1 at 3:30.(yeast from batch # 717/718 was (fluffy/light). Finished fridging at 4:30. Clean up begins.
Gravities: 1st runnings - 1.092, pH 5.35. 1 Hr. - 1.073, pH 5.40. Last runnings - 1.008, pH 5.36. Boiled wort - 1.055, pH 5.20. Declared wort - 1.039, pH 4.98.
The Red was crashed on Oct. 18 @ 8:30am at a gravity of 1.021. Stripped one hour later
Cheers, AE.
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| Posted by Andrew on Thursday, October 18, 2007 at 09:48
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| Batch# 721/722 |
Batch Number: 721
Beer Style: Irish Red Ale
Brew Date: Oct. 15/07
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 @ 8:40, strike temp @ 75 degrees. Mash temp @ 30 min was 66 degrees.
Set taps 10:10.
Begin sparge 24 minutes later at a temp of 81 degrees.
Copper up at 12:19. Boil at 1:40. 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 3:30.
Fridge started at 3:40. Yeast pitched and roused into FV1 at 3:30.(yeast from batch # 717/718 was (fluffy/light). Finished fridging at 4:44. Clean up begins.
Gravities: 1st runnings - 1.087, pH 5.32. 1 Hr. - 1.082, pH 5.32. Last runnings - 1.006, pH 5.29. Boiled wort - 1.0545, pH 4.92. Declared wort - 1.052, pH 5.05.
Fermentation stats to follow.
Cheers, AE.
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| Posted by Andrew on Thursday, October 18, 2007 at 09:40
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| Batch #719/720 |
Batch Number: 720
Beer Style: Winter Warmer
Brew Date: Oct. 12/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: Mt. Hood (A.A. 4.0%), Williamette (A.A. 5.9%),Tettnang (A.A 4.0%). Hops in hop perc: Mt. Hood (A.A. 4.0%), Williamette (A.A. 5.9%) Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.73.
Mash in @ 8:40, strike temp @ 73 degrees. Mash temp @ 30 min was 64 degrees. Mash was a disaster today, one man Winter Warmer mashins are very tricky.Hopefully I can recover from the bad start.
Set taps 10:10.
Begin sparge 27 minutes later at a temp of 81 degrees.
Copper up at 1:05. Boil at 2:10. Hops in at start of boil (Mt. Hood)at 20 minutes (Williamette)and then at 30 minutes(Tettnang). Irish moss, and yeast nutrient added at 50 minutes.Demerara added here too. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Williamette/Mt. Hood hop juice added at 3:40.
Fridge started at 4:10. Yeast pitched and roused into FV3 at 4:40.(yeast from batch # 715/716, (light/fluffy). Finished at 5:30. Clean up begins.
Gravities: 1st runnings - 1.094, pH 5.25. 1 Hr. - 1.086 PH 5.30. Last runnings - 1.023, pH 5.39, Boiled wort - 1.0745, pH 4.95.Todays runnings were a bit lower then yesterdays b/c of the mash-in problems, but I think it came out ok.
The super slow fermentation finished on Wed., Oct. 17 at 8:15pm at a gravity of 1.021.
This is the first Winter Warmer of the season, I can't wait for a pint.
Cheers, AE.
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| Posted by Andrew on Friday, October 12, 2007 at 15:17
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| Batch # 719/720 |
Batch Number: 719
Beer Style: Winter Warmer
Brew Date: Oct. 11/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240),Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: Mt. Hood (A.A. 4.0%), Williamette (A.A. 5.9%),Tettnang (A.A 4.0%). Hops in hop perc: Mt. Hood (A.A. 4.0%), Williamette (A.A. 5.9%) Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.35.
Mash in @ 8:35, strike temp @ 72.5 degrees. Mash temp @ 30 min was 63.5 degrees. Mash was normal.
Set taps 10:05.
Begin sparge 20 minutes later at a temp of 80.5 degrees.
Copper up at 12:15. Boil at 1:30. Hops in at start of boil (Mt. Hood)at 20 minutes (Williamette)and then at 30 minutes(Tettnang). Irish moss, and yeast nutrient added at 50 minutes.Demerara added here too. Recirculation during the last 10 minutes of the boil, and continued until 10 minutes after elements are shut off.
Williamette/Mt. Hood hop juice added at 3:00.
Fridge started at 3:30. Yeast pitched and roused into FV3 at 4:10.(yeast from batch # 715/716, (light/fluffy). Finished at 4:40. Clean up begins.
Gravities: 1st runnings - 1.095, pH 5.37. 1 Hr. - 1.0885, pH 5.41. Last runnings - 1.0275, pH 5.51, Boiled wort - 1.0805, pH 5.07 Declared wort - 1.076!!, pH 5.09 (will be combined with batch # 720).
Fermentation stats to follow.
This is the first Winter Warmer of the season, I can't wait for a pint.
Cheers, AE.
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| Posted by Andrew on Friday, October 12, 2007 at 15:08
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