There are 495 Brewer's Log Book entries in 50 pages and your are on page number 46
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| Batch # 689/690 |
Batch Number: 689
Beer Style: Best Bitter
Brew Date: Aug. 23/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Crisp) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat,
Hops in boil: Mt. Hood(A.A 4.0%), Tettnang(A.A 3.9%), Hops in hop perc: Cascade(A.A. 6.9%), Willamette (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 5.93.
Mash in @ 8:35, strike temp @ 73 degrees (Captain Spillypants aka. Chris, spilled some gain during mash in. Not to worry we recoved most of the casualties). Mash temp @ 30 min was 68 degrees. Mash level was normal.
Set taps 9:35
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 11:45. Boil at 12:45. 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 2:30.
Fridge started at 2:45. Yeast pitched and roused into FV3 at 3:15.(yeast from batch # 681/682, thick). Finished at 4:45 (Slow fidging. Time to take apart the heat exchanger! Ugh.). Clean up begins.
Gravities: 1st runnings - 1.086, pH 4.95. 1 Hr. - 1.074, pH 4.87. Last runnings - 1.008, pH (forgot it - Chris), Boiled wort - 1.057, pH 4.70. Declared wort - 1.052, pH 4.60.
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 28, 2007 at 12:05
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| Batch # 687/688 |
Batch Number: 688
Beer Style: Organic Wheat (Dooryard)
Brew Date: Aug. 21/07
Brewer: Andrew Estabrooks (Esty)
Brewer's apprentice: Chris Feunekes
Last Dooryard brew of the season! Don't worry folks, Batches 685-688 are still coming down the pipe.
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%). Today we ran out of the 6.6% Hallertau, so we made up the difference with the 7.6%.
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to 6.61 ('Tis high, Chris).
Mash in @ 8:50, strike temp @ 70 degrees. The breaker tripped again last night putting us a bit behind while waiting for the HLB temp to rise. The mash today was too thin @ 30 min to get an accurate temp reading.
Set taps @ 10:20.
Begin sparge 20 minutes later at a temp of 80 degrees.
Copper up at 1:15. Took a long time to copper up. Feunekes wasn't taking any chances on a stuck mash. Boil at 2:05. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 3:50.
Fridge started at 4:05. Yeast pitched and roused into FV1 at 4:35.(yeast from batch # 679/680, soupy texture). Finished fridging at 5:30. Clean up begins :(
Gravities: 1st runnings - 1.073, pH 4.14 (something odd here, think Chris may have misinterpreted these runnings). 1 Hr. - 1.050, ph 5.93. Last runnings - 1.0145, pH 6.25. Boiled wort - 1.045, pH 5.76. Declared wort - 1.035, pH 4.81 (with batch # 687).
Glycol set @ 21 degrees. Lights on in FV room to aid fermentation.
Beer crashed with glycol at 11:18 am on Aug. 23 and stripped 1 hr. later at a gravity of 1.0125 (didn't quite catch it at 1.014 like we wanted. A crazy filtration got us pre-occupied -JT).
Cheers A.E. and C.F
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| Posted by Jordan on Tuesday, August 21, 2007 at 13:36
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| Batch # 687/688 |
Batch Number: 687
Beer Style: Organic Wheat (Dooryard)
Brew Date: Aug. 20/07
Brewer: Andrew Estabrooks (Esty)
Brewer's apprentice: Chris Feunekes
-Grain did't come in so we are doing dooryard again!
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to 5.75.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min is 65 degrees. Mash level was a bit high.
Set taps 10:10.
Begin sparge 35 minutes later at a temp of 81 degrees.
Copper up at 12:15. Boil at 1:25. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 3:00.
Fridge started at 3:25. Yeast pitched and roused into FV1 at 4:15.(yeast from batch # 679/680, soupy texture). Finished fridging at 5:00. Clean up begins :(
Gravities: 1st runnings - 1.096, pH 5.81. 1 Hr. - 1.076, ph 5.86. Last runnings - 1.008, pH 6.13. Boiled wort - 1.043, pH 5.76. Declared wort - 1.041, pH 5.65
Cheers, A.E. and C.F
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| Posted by Andrew on Monday, August 20, 2007 at 12:40
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| Batch 685/686 |
Batch Number: 686
Beer Style: Organic Wheat (Dooryard)
Brew Date: Aug. 17/07
Brewer: Andrew Estabrooks (Esty)
Brewer's apprentice: Chris Feunekes
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to 5.58.
Mash in @ 8:35, strike temp @ 73 degrees. Mash temp @ 30 min (mash was too thin to check today). Mash level was a bit high.
Set taps 10:05.
Begin sparge 22 minutes later at a temp of 84 degrees.
Copper up at 12:45. Boil at 1:43. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 3:25.
Fridge started at 3:43. Yeast pitched and roused into FV1 at 4:15.(yeast from batch # 679). Finished fridging at 5:00. Clean up begins :(
Gravities: 1st runnings - 1.094, pH 5.10. 1 Hr. - 1.062, ph 5.54. Last runnings - 1.0055, pH 5.74. Boiled wort - 1.044, pH 5.55. Declared wort - 1.032, pH 4.57 (with Batch # 685).
The beer lasted until 7:00pm on Sunday, August 19th. It was chilled for an hour and stripped at a gravity of 1.0145. This has been Chris' third full brew, and he continues to do a great job.
Cheers A.E. and C.F
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| Posted by Andrew on Friday, August 17, 2007 at 13:47
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| Batch 685/686 |
Batch Number: 685
Beer Style: Organic Wheat (Dooryard)
Brew Date: Aug. 16/07
Brewer: Andrew Estabrooks (Esty)
Brewer's apprentice: Chris Feunekes
Recipe: Grain: Weyermann Organic Pilsner and Organic Malted Wheat
Hops: New Zealand Organic Hallertau(A.A 7.6%) and American Organic Hallertau(A.A. 6.6%)
Other: Irish Moss, Ringwood yeast and our well water. Water is untreated except with phosphoric acid to adjust the pH to 5.37.
Mash in @ 8:05, strike temp @ 73 degrees. Mash temp @ 30 min (mash was too thin to check today). Mash level was a bit high.
Set taps 9:35.
Begin sparge 30 minutes later at a temp of 80 degrees.
Copper up at 12:00. Boil at 1:10. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander and organic orange peelings put in at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 2:25.
Fridge started at 3:10. Yeast pitched and roused into FV1 at 3:40.(yeast from batch # 673/674). Finished fridging at 4:15. Clean up begins :(
Gravities: 1st runnings - 1.095, pH 5.48. 1 Hr. - 1.067, ph 5.66. Last runnings - 1.006, pH 5.80. Boiled wort - 1.044, pH 5.38. Declared wort - 1.041 (will be combined with batch # 686), pH 5.17 @ a fermenting temp of 22 degrees.
Cheers A.E. and C.F.
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| Posted by Andrew on Thursday, August 16, 2007 at 09:19
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| Batch # 683/684 |
Batch Number: 684
Beer Style: Irish Red Ale
Brew Date: Aug. 14/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
**Tasting Note on Batch # 683/684: After tasting the result of my 3rd and 4th day as a brewer, my all-knowing overseers noticed an anomaly in the flavour of my efforts. The Red seems to be hoppier and less roasty than normal. The conclusion is that I forgot the roasted barley on Batch # 684, and may have miscalculated the amount of kettle hops. I will try harder next time, especially since they seal you in a conditioning tank for a shift if you screw up this bad.
-- Chris.
Recipe: Grain: (Muntons)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings(A.A 5.0%), Tettnang(A.A 3.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.29.
Mash in @ 8:55 (HLB only at 70 degrees at 8 am, thin mash), strike temp @ 73 degrees. Mash temp @ 30 min was 67 degrees.
Set taps 10:25
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:30. Boil at 1:18. Hops in at start of boil (Tettnang) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 added at 50 minutes. 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 3:03.
Fridge started at 3:18. Yeast pitched and roused into FV2 at 3:48.(yeast from batch # 679/680 was soupy) Finished at 4:26. Clean up begins.
Gravities: 1st runnings - 1.092, pH 5.45. 1 Hr. - 1.082, pH 5.44. Last runnings - (not enough volume in sample to float hydrometer), pH 5.59 . Boiled wort - (forgot, Chris). Declared wort - 1.035, pH 4.20 (combined with batch # 683).
Chris is a diligent young man, and a hard worker to boot. Stay tuned...
The beer was crashed at 2:10pm on Aug. 15 at a gravity of 1.0205 and stripped 1 hr. later.
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 14, 2007 at 12:50
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| Batch # 683/684 |
Batch Number: 683
Beer Style: Irish Red Ale
Brew Date: Aug. 13/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Muntons)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, William Crisp Roasted barley.
Hops: E.K. Goldings(A.A 5.0%), Tettnang(A.A 3.9%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the PH to 5.28.
Mash in @ 8:24, strike temp @ 71 degrees. Mash temp @ 30 min was 66 degrees.
Set taps 9:54
Begin sparge 26 minutes later at a temp of 82 degrees.
Copper up at 12:10 (coppered up a bit high. Sean returned my call from Scotland and I wasn't able to warn Chris in time). Boil at 1:20. Hops in at start of boil (Tettnang) and then at 20 minutes (E.K. Goldings). Irish moss, yeast nutrient, and CaCl2 added at 50 minutes. 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 3:05.
Fridge started at 3:20. Yeast pitched and roused into FV2 at 3:50.(yeast from batch # 679/680 was thick 'n' fluffy) Finished at 4:30. Clean up begins...for Chris!
Gravities: 1st runnings - 1.090, pH 5.46. 1 Hr. - 1.075, pH 5.35. Last runnings - 1.006, pH 5.55. Boiled wort - 1.052, pH 4.99. Declared wort - 1.049, pH 4.93.
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 14, 2007 at 12:41
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| Batch # 681/682 |
Batch Number: 682
Beer Style: Best Bitter
Brew Date: Aug. 10/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat,
Hops in boil: Mt. Hood(A.A 4.0%), Tettnang(A.A 3.9%), Hops in hop perc: Cascade(A.A. 6.9%), Willamette (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 5.97.
Mash in @ 8:52, strike temp @ 72.5 degrees. Mash temp @ 30 min was 67 degrees. Mash level was normal.
Set taps 9:52
Begin sparge 28 minutes later at a temp of 80 degrees.
Copper up at 12:05. Boil at 1:05. 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 2:50.
Fridge started at 3:05. Yeast pitched and roused into FV3 at 3:35.(yeast from batch # 677/678, really soupy). Finished at 4:10. Clean up begins.
Gravities: 1st runnings - 1.088, pH 5.08. 1 Hr. - 1.090, pH 5.06. Last runnings - 1.007, pH 5.37, Boiled wort - 1.052, pH 4.81. Declared wort - 1.039, pH 4.13 (combined with batch # 681).
At 5 pm, I set the recirculation pump to 6/4 and the glycol to 23 degrees. I then proceeded to circulate the fresh Bitter overnight, hoping this might combat the sluggish fermentation of the Bitter. The next day, at 2:10pm, I stopped the pump. The beer had moved to 1.018 (one point/hr. WooHoo!). Stopped the pump, turned the glycol to 20 degrees, turned the lights off in the fermentation room to allow the fermentation to coast to 1.014 on Sunday afternoon....crashed with glycol at 2:55pm Aug. 12. Stripped at 3:55pm (Bang on! I'm a genius.)
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 14, 2007 at 12:31
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| Batch # 681/682 |
Batch Number: 681
Beer Style: Best Bitter
Brew Date: Aug. 9/07
Brewer: Andrew Estabrooks (Esty)
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat,
Hops in boil: Mt. Hood(A.A 4.0%), Tettnang(A.A 3.9%), Hops in hop perc: Cascade(A.A. 6.9%), Willamette (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 5.92.
Mash in @ 8:56, strike temp @ 72 degrees. Mash temp @ 30 min was (oops, forgot). Mash level was normal.
Set taps 9:56
Begin sparge 20 minutes later at a temp of 81 degrees.
Copper up at 12:05. Boil at 1:05. 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 2:50.
Fridge started at 3:05. Yeast pitched and roused into FV3 at 3:35.(yeast from batch # 677/678, heavy 'n' soupy). Finished at 4:06. Clean up begins.
Gravities: 1st runnings - 1.075, pH 5.10. 1 Hr. - (oops, Chris). Last runnings - 1.005, pH 5.36, Boiled wort - (oops again, Chris). Declared wort - 1.052, pH 4.91.
Cheers, A.E. & C.F.
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| Posted by Jordan on Tuesday, August 14, 2007 at 11:45
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| Batch # 679/680 |
Batch Number: 680
Beer Style: Simeon Jones
Brew Date: Aug. 8/07
Brewer: Jordan Trethewey
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops in boil: Willamette(A.A. 5.9%), Willamette (A.A. 5.9%). Hops in hop perc: Willamette (A.A. 5.3%)
Other: Gypsum, Calcium Chloride, Ringwood yeast and our well water. Water is treated with Calcium Chloride and then with phosphoric acid to adjust PH to 5.81.
Mash in @ 9.08 (HLB temp was at 66 degrees at 8am. Can't set termostat on HLB higher than 140 degrees F. or it will throw the breaker. So, we have to crank the thermostat in the morning to get the temp up a few extra degrees). Chris spilled 1/4 of a bag of pale malt while mashing in, but managed to recover most of it.Strike temp at 71 degrees. Mash temp @ 30 min is 67 degrees. Mash level was good, mash bed is normal.
Set taps at 10.08.
Begin sparge 22 minutes later at a sparge temp of 80 degrees.
Copper up at 12:16, boil at 1:06. Hops in at start of boil (Willamette) and 20 minute mark (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.
Fuggle hop juice added to FV2 at 2:51.
Fridge starts at 3:06. Yeast pitched and roused into FV2 at 3:36.(yeast from batch # 675/676, soupy). Finished at 4:15. Clean up.
Gravities: 1st runnings - 1.080, pH 5.90. 1 Hr. - 1.060, pH 5.80. Last runnings - 1.006, pH 6.02. Boiled wort -1.0485, pH 5.44. Declared wort - (oops-Chris).
The fermenting wort was recirculated on Aug. 10 at 9:15am and continued (6 min. on/4 min. off) until 3:30pm when it reached a specific gravity of 1.017 and we crashed it with glycol for 1 hr. It was stripped at 4:30pm.
Cheers, JT. & C.F.
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| Posted by Jordan on Tuesday, August 14, 2007 at 11:28
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