There are 495 Brewer's Log Book entries in 50 pages and your are on page number 44
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| Batch # 707/708 |
Batch Number: 708
Beer Style: Irish Red Ale
Brew Date: Sept. 20/07
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 5.57.
Mash in @ 8:53, strike temp @ 72.5 degrees. Mash temp @ 30 min was 62 degrees.
Set taps 10:23.
Begin sparge 20 minutes later at a temp of 82 degrees.
Copper up at 12:14. 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 3:20.
Fridge started at 3:35. Yeast pitched and roused into FV1 at 4:05.(yeast from batch # 701/702 was (thick/heavy). Finished fridging at 4:33. Clean up begins.
Gravities: 1st runnings - 1.085, pH 5.21. 1 Hr. - 1.0565, pH 5.18. Last runnings - 1.007, pH 4.99. Boiled wort - 1.0535, pH 4.78. Declared wort - 1.0385, pH 4.08.
The Red was crashed on Sept. 22nd @ 9:50am at a gravity of 1.0205. Stripped one hour later.
Cheers, JT.
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| Posted by Jordan on Friday, September 21, 2007 at 05:10
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| Batch # 707/708 |
Batch Number: 707
Beer Style: Irish Red Ale
Brew Date: Sept. 19/07
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 (innacurate reading).
Mash in @ 6:55, strike temp @ 75 degrees. Mash temp @ 30 min was 67 degrees.
Set taps 8:25.
Begin sparge 21 minutes later at a temp of 82 degrees.
Copper up at 10:28. Boil at 11:48. 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 1:58. Yeast pitched and roused into FV2 at 2:28.(yeast from batch # 699/700 was (Fluffy,thick) Finished fridging at 2:58. Clean up begins.
Gravities: 1st runnings - 1.090, pH 5.05. 1 Hr. - 1.0855, pH 5.07. Last runnings - 1.005, pH (?). Boiled wort - 1.053, pH 4.75. Declared wort - 1.050, pH 4.73.
Cheers, JT.
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| Posted by Jordan on Friday, September 21, 2007 at 05:04
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| Batch # 705/706 |
Batch Number: 706
Beer Style: Best Bitter
Brew Date: Sept. 18/07
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%), 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 5.40.
Mash in @ 10:00 (breaker for HLB tripped again last night!), strike temp @ 73 degrees. Mash temp @ 30 min was 64.5 degrees. Mash was normal.
Set taps 11:00.
Begin sparge 19 minutes later at a temp of 81 degrees.
Copper up at 1:00. Boil at 2:15. 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 3:45.
Fridge started at 4:15. Yeast pitched and roused into FV2 at 4:45.(yeast from batch # 697/698, poor/thick). Finished at 5:15. Clean up begins.
Gravities: 1st runnings - 1.0835, pH 5.24. 1 Hr. - 1.0715, pH 5.19. Last runnings - 1.007, pH 5.28, Boiled wort - 1.0555, pH 5.07. Declared wort - 1.036, pH 4.28 (with batch # 705).
Bitter was recirculated in the fermenter on Sept. 20 from 8am-4pm at 6/4 (min. on/off), taking the gravity for 1.020 to 1.0165. Pump off overnight on the 20th and glycol set to 20 degrees. Friday the 21st: the gravity is 1.015 and the recirculation pump is turned back on until the gravity reaches 1.014.
Cheers, A.E.
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| Posted by Jordan on Friday, September 21, 2007 at 04:41
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| Batch # 705/706 |
Batch Number: 705
Beer Style: Best Bitter
Brew Date: Sept. 17/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: (Our hop order arrived, Yahoo!)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 5.61.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 62.5 degrees. Mash was normal.
Set taps 9:30.
Begin sparge 27 minutes later at a temp of 82 degrees.
Copper up at 11:25. Boil at 12:50. 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 2:35.
Fridge started at 2:50. Yeast pitched and roused into FV2 at 3:20.(yeast from batch # 697/698, fluffy). Finished at 3:55. Clean up begins.
Gravities: 1st runnings - 1.083, pH 5.17. 1 Hr. - 1.0825, pH 5.02. Last runnings - oops, pH 5.01, Boiled wort - 1.0555, pH 4.86. Declared wort - 1.051, pH 4.73.
Cheers, A.E.
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| Posted by Jordan on Tuesday, September 18, 2007 at 06:36
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| Batch # 703/704 |
Batch Number: 704
Beer Style: Dark and Stormy Night (Our brand-spankin' new Dark Organic Wheat Beer)
Brew Date: Sept. 14/07
Brewers: Andrew Estabrooks
Recipe: Grain: (All organic grain from Weyermann) Munich malt, Pilsner, Caramunich, Carafa, Malted Wheat.
Hops in boil: Cascade (A.A. 6.9%), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid to adjust the pH to 5.22.
Mash in @ 6:35, strike temp @ 75 degrees. Mash temp @ 30 min was 62.5 degrees. Mash was relatively normal.
Set taps 7:35.
Begin sparge 21 minutes later at a temp of 82 degrees.
Copper up at 9:40. Boil at 11:00. 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 hop juice added at 12:40.
Fridge started at 1:00. Yeast pitched and roused into FV3 at 1:30.(yeast from batch # 697/698, very good, fluffy). Finished at 2:10. Clean up begins.
Gravities: 1st runnings - 1.082, pH 5.09. 1 Hr. - 1.0665, pH 5.21. Last runnings - 1.018, pH 5.36, Boiled wort - 1.053, pH 4.89. Declared wort - 1.0335, pH 4.77 (with batch # 703).
Sean decided he wanted to crash/strip this new beer at a gravity of 1.018 to meet our aim of creating an easy-drinking, lower alcohol dark wheat ale. To that end, I crashed and stripped this beer on Sunday afternoon, Sept. 16.
Cheers, A.E.
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| Posted by Jordan on Tuesday, September 18, 2007 at 06:27
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| Batch # 703/704 |
Batch Number: 703
Beer Style: Dark and Stormy Night (Our brand-spankin' new Dark Organic Wheat Beer)
Brew Date: Sept. 13/07
Brewers: Sean Dunbar and Jordan Trethewey
Recipe: Grain: (All organic grain from Weyermann) Munich malt, Pilsner, Caramunich, Carafa, Malted Wheat.
Hops in boil: Cascade (A.A. 6.9%), Tettnang (A.A. 4.0%). Hops in hop perc: Cascade(A.A. 6.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with phosphoric acid to adjust the pH to 5.22.
Mash in @ 7:00, strike temp @ 75 degrees. Mash temp @ 30 min was 65 degrees. Mash was relatively normal, somewhat sticky.
Set taps 8:00.
Begin sparge 35 minutes later at a temp of 84 degrees.
Copper up at 10:15. Boil at 11:38. 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 hop juice added at 1:20.
Fridge started at 11:38. Yeast pitched and roused into FV3 at 12:10.(yeast from batch # 695/696, very good, light and fluffy). Finished at 2:48. Clean up begins.
Gravities: 1st runnings - 1.083, pH 5.40. 1 Hr. - 1.055, pH 5.64. Last runnings - 1.024, pH 5.57, Boiled wort - 1.0505, pH 5.17. Declared wort - 1.0475, pH 5.10.
Cheers, JT.
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| Posted by Jordan on Tuesday, September 18, 2007 at 06:18
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| Batch # 701/702 |
Batch Number: 702
Beer Style: Best Bitter
Brew Date: Sept. 12/07
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat.
Hops in boil: Cascade (A.A. 6.9%), Willamette (A.A. 5.9%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%). We ran out of Mt. Hood and Tettnang and our hop order has not yet arrived.
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 (?, pH meter issues).
Mash in @ 7:00, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal.
Set taps 8:00.
Begin sparge 25 minutes later at a temp of 81 degrees.
Copper up at 10:45. Boil at 11:20. Hops in at start of boil (Cascade) 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 1:05.
Fridge started at 1:20. Yeast pitched and roused into FV1 at 1:50.(yeast from batch # 697/698, fluffy). Finished at 2:17. Clean up begins.
Gravities: 1st runnings - 1.0735, pH 5.42. 1 Hr. - oops!. Last runnings - 1.0085, pH 5.27, Boiled wort - 1.054, pH 5.15. Declared wort - 1.0385, pH 4.54.
I set the recirculation pump to 6/4 (min. on/off) overnight with the lights out and the wort temp. at 23 degrees to aid Bitter fermentation. At 8:00 am the next day the beer was at 1.018 (yes!). Beer only moved 1.5 gravity points all day (boo!). I turned the glycol to 21 degrees, with lights out and no pump. On the 14th the beer had only moved two points by 12:45 pm. Decided to crash the Bitter at 1.0145. Stripped one hour later.
Cheers, A.E.
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| Posted by Jordan on Tuesday, September 18, 2007 at 06:07
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| Batch # 701/702 |
Batch Number: 701
Beer Style: Best Bitter
Brew Date: Sept. 11/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat
Hops in boil: Cascade (A.A. 6.9%), Willamette (A.A. 5.9%). Hops in hop perc: Cascade(A.A. 6.9%), Willamette (A.A. 5.9%). We ran out of Mt. Hood and Tettnang and our hop order has not yet arrived.
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 5.53.
Mash in @ 6:32, strike temp @ 77 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.
Set taps 7:32.
Begin sparge 18 minutes later at a temp of 82 degrees.
Copper up at 9:30. Boil at 10:45. Hops in at start of boil (Cascade) 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 12:30.
Fridge started at 12:45. Yeast pitched and roused into FV1 at 1:15.(yeast from batch # 695/696, light and fluffy). Finished at 1:48. Clean up begins.
Gravities: 1st runnings - 1.085, pH 5.43. 1 Hr. - 1.059, pH 5.37. Last runnings - 1.008, pH 5.33, Boiled wort - 1.053, pH 5.02. Declared wort - 1.0505, pH 4.88.
Cheers, JT.
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| Posted by Jordan on Tuesday, September 18, 2007 at 05:54
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| Batch # 699/700 |
Batch Number: 700
Beer Style: Irish Red Ale
Brew Date: Sept. 10/07 (pm)
Brewer: Sean Dunbar
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%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.36.
Mash in @ 4:20, strike temp @ 72.5 degrees. Mash temp @ 30 min was 63 degrees.
Set taps 5:50
Begin sparge 18 minutes later at a temp of 82 degrees.
Copper up at 7:40. Boil at 9:40. Hops in at start of boil (E.K. Goldings, out of Tettnang) and then at 20 minutes (E.K. Goldings). 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 11:10.
Fridge started at 11:40. Yeast pitched and roused into FV2 at 12:10.(yeast from batch # 693/694 was good) Finished fridging at 1:00. Clean up begins.
Gravities: 1st runnings - 1.082, pH 5.44. 1 Hr. - 1.070, pH 5.25. Last runnings - 1.013, pH 5.41. Boiled wort - 1.053, pH 5.17 (?). Declared wort - (forgot)
Fermentation info to follow.
Cheers, S.D.
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| Posted by Jordan on Tuesday, September 11, 2007 at 04:40
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| Batch # 699/700 |
Batch Number: 699
Beer Style: Irish Red Ale
Brew Date: Sept. 10/07 (am)
Brewer: Jordan Trethewey
Recipe: Grain: (Crisp/Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings (A.A 5.0%).
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 @ 6:28, strike temp @ 71 degrees. Mash temp @ 30 min was 62 degrees.
Set taps 7:58.
Begin sparge 20 minutes later at a temp of 82 degrees.
Copper up at 9:56. Boil at 11:25. Hops in at start of boil (E.K. Goldings, out of Tettnang) and then at 20 minutes (E.K. Goldings). 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 12:55.
Fridge started at 1:25. Yeast pitched and roused into FV2 at 1:55.(yeast from batch # 693/694 was thick, heavy) Finished fridging at 2:28. Clean up begins.
Gravities: 1st runnings - 1.080, pH 5.23. 1 Hr. (and 20 min.) - 1.030, pH 5.80. Last runnings - 1.0045, pH 5.79. Boiled wort - 1.053, pH 4.67 (?). Declared wort - 1.051, pH 5.32.
Cheers, JT.
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| Posted by Jordan on Tuesday, September 11, 2007 at 04:29
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