There are 495 Brewer's Log Book entries in 50 pages and your are on page number 43
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| Batch # 717/718 |
Batch Number: 718
Beer Style: Blonde Ale
Brew Date: Oct. 10/07
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%), 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 5.13.
Mash in @ 8:28, strike temp @ 75.5 degrees. Mash temp @ 30 min was 64 degrees. Mash was normal.
Set taps 9:28.
Begin sparge 18 minutes later at a temp of 81 degrees.
Copper up at 11:22. Boil at 12:55. 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 2:00.
Fridge started at 2:40. Yeast pitched and roused into FV3 at 3:10.(yeast from batch # 713/714, (light/fluffy). Finished at 3:44. Clean up begins.
Gravities: 1st runnings - 1.0865, pH 5.62. 1 Hr. - 1.0625, pH 5.51. Last runnings - 1.0065, pH 5.37, Boiled wort - 1.0515, pH 5.30 Declared wort - 1.0455, pH 4.98 (with batch # 717).
The Blonde was stripped :) and chilled :( at 1.0195 at 2:40pm on Oct. 13.
Cheers, JT.
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| Posted by Jordan on Wednesday, October 10, 2007 at 10:36
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| Batch # 717/718 |
Batch Number: 717
Beer Style: Blonde Ale
Brew Date: Oct. 9/07
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%), 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 5.17.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 62.5 degrees. Mash was normal.
Set taps 9:25.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 11:22. Boil at 12:55. 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 2:40.
Fridge started at 2:55. Yeast pitched and roused into FV3 at 3:25.(yeast from batch # 711/712, (light/fluffy). Finished at 4:02. Clean up begins.
Gravities: 1st runnings - 1.0845, pH 5.57. 1 Hr. - 1.0695, pH 5.53. Last runnings - 1.007, pH 5.52, Boiled wort - 1.0505, pH 5.38. Declared wort - 1.049, pH 5.21 (with batch # 715).
Cheers, JT.
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| Posted by Jordan on Wednesday, October 10, 2007 at 07:54
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| Batch # 715/716 |
Batch Number: 716
Beer Style: Best Bitter
Brew Date: Oct. 5/07
Brewer: Jordan Trethewey & Sean Dunbar
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%, they're ba-ack!). 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 5.63.
Mash in @ 7:05, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:05.
Begin sparge 23 minutes later at a temp of 81 degrees.
Copper up at 9:55. Boil at 11:23. 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 1:08.
Fridge started at 1:23. Yeast pitched and roused into FV2 at 1:53.(yeast from batch # 711/712, (thick/fluffy). Finished at 2:24. Clean up begins.
Gravities: 1st runnings - 1.0855, pH 5.27. 1 Hr. - 1.079, pH 5.23. Last runnings - 1.0105, pH 4.91, Boiled wort - 1.0525, pH 4.78. Declared wort - 1.037, pH 4.10 (with batch # 715).
The Bitter fermented to a gravity of 1.019 on the 7th at 10:50am. I put the pump on (6/4) until 7:30pm. It only moved 3 points to 1.016 in three hours. I then shut the pump off and let it coast until Thanksgiving Monday at 11:35am when it finally reached 1.014. Thanks to Esty for stripping it, because I was at King's Landing for dinner.
Cheers, JT.
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| Posted by Jordan on Wednesday, October 10, 2007 at 07:40
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| Batch # 715/716 |
Batch Number: 715
Beer Style: Best Bitter
Brew Date: Oct. 4/07
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%), Willamette (A.A. 5.9%) Substituted for Tettnang (we're out). 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 5.55.
Mash in @ 7:15, strike temp @ 73 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 8:15.
Begin sparge 22 minutes later at a temp of 83.5 degrees.
Copper up at 10:10. Boil at 11:30. Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). 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 1:15.
Fridge started at 1:30. Yeast pitched and roused into FV2 at 2:30.(yeast from batch # 709/710, (thick). Finished at 3:30. Clean up begins.
Gravities: 1st runnings - 1.081, pH 5.32. 1 Hr. - 1.0705, pH 5.28. Last runnings - 1.006, pH 5.09, Boiled wort - 1.054, ?. Declared wort - ? I think Esty fell asleep here-JT
Cheers, A.E.
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| Posted by Jordan on Friday, October 05, 2007 at 13:10
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| Batch # 713/714 |
Batch Number: 714
Beer Style: Irish Red Ale
Brew Date: Oct. 3/07
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 5.64.
Mash in @ 8:23, strike temp @ 76 degrees. Mash temp @ 30 min was 66.5 degrees.
Set taps 9:53.
Begin sparge 20 minutes later at a temp of 82 degrees.
Copper up at 11:37. Boil at 1:00. 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 2:45.
Fridge started at 3:00. Yeast pitched and roused into FV1 at 3:30.(yeast from batch # 707/708 was (pebbly/light). Finished fridging at 4:00. Clean up begins.
Gravities: 1st runnings - 1.0885, pH 4.86. 1 Hr. - 1.0685, pH 4.86. Last runnings - 1.006, pH 4.83. Boiled wort - 1.052, pH 4.48. Declared wort - 1.045, pH 4.30.
The Red was crashed on Oct. 5 @ 10:45am at a gravity of 1.021. Stripped one hour later. Sean wanted this batch stripped a point higher to help bring out the sweetness more.
Cheers, JT.
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| Posted by Jordan on Friday, October 05, 2007 at 12:54
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| Batch # 713/714 |
Batch Number: 713
Beer Style: Irish Red Ale
Brew Date: Oct. 1/07
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 5.18.
Mash in @ 12:25, strike temp @ 70 degrees. Mash temp @ 30 min was 59 degrees. The breaker switch tripped in the night and the temp of the HLB didn't reach 70 degrees until noon. We needed to brew no matter what, thus the late mash in and the lower strike temp.
Set taps 1:55.
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 3:40. Boil at 5:30. 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 7:15.
Fridge started at 7:30. Yeast pitched and roused into FV1 at 8:00.(yeast from batch # 709/710 was (good/fluffy). Finished fridging at 8:38. Clean up begins.
Gravities: 1st runnings - 1.0825, pH 5.45. 1 Hr. - 1.0475, pH 5.49. Last runnings - 1.0105, pH 5.63. Boiled wort - 1.052, pH 5.41. Declared wort - 1.0485, pH 5.38.
Cheers, A.E.
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| Posted by Jordan on Friday, October 05, 2007 at 12:47
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| Batch # 711/712 |
Batch Number: 712
Beer Style: Simeon Jones
Brew Date: Sept. 27/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (A.A. 5.9%). Hops in hop perc: Willamette (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 5.70.
Mash in @ 8:30, strike temp @ 72 degrees. Mash temp @ 30 min was 63 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 11:35. Boil at 1:00. 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 2:45.
Fridge started at 3:00. Yeast pitched and roused into FV1 at 3:30.(yeast from batch # 705/706, (thick). Finished at 4:05. Clean up begins.
Gravities: 1st runnings - 1.075, pH 5.36. 1 Hr. - 1.063, pH 5.32. Last runnings - 1.005, pH 5.26, Boiled wort - 1.0505, pH 5.14. Declared wort - 1.034, pH 5.02 (with batch # 711).
Simeon was crashed on Sept. 28 at 5pm at a gravity of 1.0175 and stripped one hour later.
Cheers, A.E.
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| Posted by Jordan on Friday, October 05, 2007 at 12:32
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| Batch # 711/712 |
Batch Number: 711
Beer Style: Simeon Jones
Brew Date: Sept. 26/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Willamette (A.A. 5.9%). Hops in hop perc: Willamette (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 5.56.
Mash in @ 8:35, strike temp @ 72.5 degrees. Mash temp @ 30 min was 64 degrees. Mash was normal.
Set taps 9:35.
Begin sparge 23 minutes later at a temp of 81 degrees.
Copper up at 11:30. Boil at 12:30. 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 2:15.
Fridge started at 2:30. Yeast pitched and roused into FV1 at 3:00.(yeast from batch # 705/706, (thick). Finished at 3:35. Clean up begins.
Gravities: 1st runnings - 1.084, pH 5.56. 1 Hr. - 1.060, pH 5.54. Last runnings - 1.0055, pH 5.44, Boiled wort - 1.0525, pH 5.42. Declared wort - 1.048, pH 5.31.
Cheers, A.E.
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| Posted by Jordan on Friday, October 05, 2007 at 12:26
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| Batch # 701/702 |
Batch Number: 710
Beer Style: Best Bitter
Brew Date: Sept. 25/07
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%), 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 5.17.
Mash in @ 7:00, strike temp @ 74 degrees. Mash temp @ 30 min was 66 degrees. Mash was normal.
Set taps 8:00.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 10:08. Boil at 11:25. 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 1:10.
Fridge started at 1:25. Yeast pitched and roused into FV2 at 1:55.(yeast from batch # 703/704, (light n fluffy). Finished at 2:35. Clean up begins.
Gravities: 1st runnings - 1.0855, pH 5.37. 1 Hr. - 1.090, pH 5.29. Last runnings - 1.005, pH 5.22, Boiled wort - 1.0545, pH 4.99. Declared wort - 1.042, pH 4.18 (with batch # 709).
Bitter crashed at 3:05pm on Sept. 27 at a gravity of 1.0145. Stripped one hour later.
Cheers, JT.
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| Posted by Jordan on Thursday, September 27, 2007 at 13:56
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| Batch # 701/702 |
Batch Number: 709
Beer Style: Best Bitter
Brew Date: Sept. 24/07
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%), 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 5.15.
Mash in @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal.
Set taps 9:25.
Begin sparge 27 minutes later at a temp of 82 degrees.
Copper up at 11:23. Boil at 12:26. 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 2:11.
Fridge started at 2:26. Yeast pitched and roused into FV2 at 2:56.(yeast from batch # 701/702, thick n heavy). Finished at 3:30. Clean up begins.
Gravities: 1st runnings - 1.0865, pH 5.02. 1 Hr. - 1.0565, pH 5.06. Last runnings - 1.006, pH 5.05, Boiled wort - 1.055, pH 4.83. Declared wort - 1.0515, pH 4.70.
Cheers, JT.
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| Posted by Jordan on Thursday, September 27, 2007 at 13:49
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