There are 495 Brewer's Log Book entries in 50 pages and your are on page number 47
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| Batch # 679/680 |
Batch Number: 679
Beer Style: Simeon Jones
Brew Date: Aug. 7/07
Brewer: Andrew Estabrooks
Brewer's apprentice: Chris Feunekes
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops in boil: Fuggles(A.A. 4.0%), Willamette/Fuggles (A.A. 5.3%/4.0%). Fuggles hops are now phased out of Simeon Jones in favour of Willamette (a better-tasting Fuggles variety). Hops in hop perc: Fuggles (A.A. 4.0%)
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 5.80.
Mash in @ 10:35 (electrical panel threw the breaker for the HLB overnight. Took 2.5 hours to get up to 70 degrees), strike temp @ 70 degrees. Mash temp @ 30 min is 60.5 degrees. Mash level was good, mash bed is normal.
Set taps at 11.35.
Begin sparge 23 minutes later at a sparge temp of 80 degrees.
Copper up at 1:40, boil at 2:40. Hop at the start of the boil: (Fuggles/Willamette) and 20 minute mark (Fuggles). 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 4:25.
Fridge starts at 4:40. Yeast pitched and roused into FV2 at 5:10 (yeast from batch # 675/676, thick 'n' soupy). Finished at 5:55. Clean up begins.
Gravities: 1st runnings - 1.080, pH 5.49. 1 Hr. - 1.074, pH 5.43. Last runnings - 1.005, pH 5.71. Boiled wort -1.049, pH 5.49 (more phosphoric acid needed in HLB for tomorrow's brew).
Cheers, A.E. & C.F.
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| Posted by Jordan on Tuesday, August 14, 2007 at 11:12
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| Batch # 677/678 |
Batch Number: 678
Beer Style: Organic Wheat (Dooryard)
Brew Date: Aug. 3/07
Brewer: Andrew Estabrooks (Esty)
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 5.89.
Mash in @ 6:50 (insomnia?), strike temp @ 71 degrees. Mash temp @ 30 min (forgot, oops). Mash level was normal.
Set taps 8:20
Begin sparge 23 minutes later at a temp of 80 degrees.
Copper up at 10:35. Boil at 11:40. 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 1:25.
Fridge started at 1:40. Yeast pitched and roused into FV1 at 2:10.(yeast from batch # 673/674). Finished fridging at 3:15. Clean up begins :(
Gravities: 1st runnings - 1.091, pH 5.88. 1 Hr. - oops, forgot. Last runnings - 1.007, pH 6.27. Boiled wort - 1.045, pH 5.79. Declared wort - 1.034 (combined with batch # 677), pH 4.81 @ a fermenting temp of 23 degrees.
Beer was crashed with glycol on Aug. 6 at 7pm for 1 hr at a specific gravity of 1.0145 and a temp of 20 degrees, then stripped.
Cheers A.E.
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| Posted by Jordan on Tuesday, August 14, 2007 at 10:39
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| Batch # 677/678 |
Batch Number: 677
Beer Style: Organic Wheat (Dooryard)
Brew Date: Aug. 2/07
Brewer: Andrew Estabrooks (Esty)
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 5.79.
Mash in @ 8:25, strike temp @ 73 degrees. Mash temp @ 30 min was 65 degrees. Mash level was high.
Set taps 9:55
Begin sparge 22 minutes later at a temp of 82 degrees.
Copper up at 12:15. Boil at 1:15. 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 3:15. Yeast pitched and roused into FV3 at 3:45.(yeast from batch # 673/674). Finished fridging at 4:25. Clean up begins :(
Gravities: 1st runnings - 1.092, pH 5.79. 1 Hr. - 1.047, pH 5.97. Last runnings - 1.0065, pH 6.27. Boiled wort - 1.045, pH 5.77. Declared wort - 1.042, pH 5.69 @ a fermenting temp of 22 degrees (better water pressure today for fridging).
Cheers A.E.
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| Posted by Jordan on Tuesday, August 14, 2007 at 10:12
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| Batch # 675/676 |
Batch Number: 676
Beer Style: Best Bitter
Brew Date: July 31/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, William Crisp Amber malt.
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. 5.3%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.58.
Mash in @ 7:30, strike temp @ 71 degrees. Mash temp @ 30 min was 64 degrees. Mash level was normal.
Set taps 8:31
Begin sparge 25 minutes later at a temp of 81.5 degrees.
Copper up at 10:30. Boil at 11:20. 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 1:05.
Fridge started at 1:20. Yeast pitched and roused into FV4 at 1:50.(yeast from batch # 671/672, soupy). Finished at 2:43. Clean up begins. Early day?
Gravities: 1st runnings - 1.082, pH 5.44. 1 Hr. - 1.0755, pH 5.26. Last runnings - 1.007, pH 5.14, Boiled wort - 1.056, pH 5.07, Declared wort - 1.0443, pH 4.44 (combined with batch 675).
The Bitter is notoriously our slowest fermenting beer. I had to recirculate the fermenting wort from 8:20 am on Aug. 2, until 8:30 am on Aug. 3 (the submersible pump was set to be on for 6 min. and off for 4 min.). It coasted the rest of the way home and was crashed on Aug. 4 at 1:15pm and stripped one hour later.
Cheers JT
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| Posted by Jordan on Tuesday, August 14, 2007 at 10:01
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| Batch # 675/676 |
Batch Number: 675
Beer Style: Best Bitter
Brew Date: July 30/07
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat, William Crisp Amber malt (We are short on pale malt so we used 55 lbs of Amber in this double batch).
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. 5.3%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 5.54.
Mash in @ 7:30, strike temp @ 76 degrees. Mash temp @ 30 min was 70 degrees. Mash level was normal.
Set taps 8:43
Begin sparge 20 minutes later at a temp of 84 degrees.
Copper up at 10:48. 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 1:25.
Fridge started at 1:40. Yeast pitched and roused into FV4 at 2:10.(yeast from batch # 671/672, light 'n' fluffy). Finished at 2:56. Clean up begins.
Gravities: 1st runnings - 1.089, pH 5.10. 1 Hr. - 1.0715, pH 5.08. Last runnings - 1.0075, pH 5.15, Boiled wort - 1.055, pH 4.98, Declared wort - 1.0515, pH 4.95.
Cheers JT
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| Posted by Jordan on Tuesday, August 14, 2007 at 09:53
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| Batch # 673/674 |
Batch Number: 674
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 26/07
Brewer: Andrew Estabrooks (Jordan out with the flu, god speed on his recovery)
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 5.96.
Mash in @ 7:25, strike temp @ 71 degrees. Mash temp @ 30 min (unable to get an accurate reading because the mash was too thin). Mash level was normal.
Set taps 8:55
Begin sparge 27 minutes later at a temp of 82 degrees.
Copper up at 11:05. Boil at 12:15. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander was delivered by Debbie Russel (organics supplier), but she informs us that a Fed-Ex screw-up has delayed our orange peel. Our wort had to boil 15 extra minutes to allow for her to show up with the coriander so it could be added during th boil. Promises of tomorrow are heard throughout the brewery. She did, however, bring us a bit of "freshly ground" organic orange peel, which we tossed in. This all preceeded the addition of the Irish moss. Recirculation begins.
Hallertau hop juice added at 2:15.
Fridge started at 2:30. Yeast pitched and roused into FV1 at 3:00.(yeast from batch # 666/667, good 'n' thick). Finished fridging at 3:50. Clean up begins :(
Gravities: 1st runnings - 1.087, pH 5.81. 1 Hr. - 1.051, pH 5.95. Last runnings - 1.006, pH 6.17. Boiled wort - 1.044, pH 5.92. Declared wort - 1.0305 (combined with batch # 673), pH 4.85 @ a fermenting temp of 24 degrees.
The orange peel arrived on July 27. Jordan made a slurry of orange peel, coriander and boiling water (to sterilize) and let it sit for 30 min. At 11:15 am he dumped it into the fermenting wort and roused it in thoroughly. Hopefully the citrus flavour will come though. (NOTE: It did, thankfully.)
Beer was crashed with glycol on July 28 at 11:30am for 1 hr at a specific gravity of 1.014 and a temp of 19 degrees, then stripped. The yeast was dumped, as it contained bits of orange peel, which would be useless in other beers.
Cheers A.E.
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| Posted by Jordan on Tuesday, August 14, 2007 at 09:44
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| Batch # 673/674 |
Batch Number: 673
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 25/07
Brewer: Jordan Trethewey
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 5.65.
Mash in @ 7:15, strike temp @ 72 degrees. Mash temp @ 30 min (unable to get an accurate reading because the mash was too thin). Mash level was normal.
Set taps 8:45
Begin sparge 32 minutes later at a temp of 83 degrees.
Copper up at 10:53. Boil at 11:40. Hops in at start of boil (NZ Hallertau) and then at 20 minutes (US Hallertau). Organic coriander (Our organics supplier did not have our requested quantity of orange peel and coriander by today. All we had left was the proper amount of coriander and no orange peel. I am promised we will have everything by tomorrow, when I will compensate with double the orange peel.) at 50 minutes, followed by the Irish moss.
Hallertau hop juice added at 1:35.
Fridge started at 1:50. Yeast pitched and roused into FV3 at 2:20.(yeast from batch # 669/670, slurry-like). Finished fridging at 3:12. Clean up begins.
Gravities: 1st runnings - 1.087, pH 5.88. 1 Hr. - 1.0675, pH 5.98. Last runnings - 1.0145, pH 6.13. Boiled wort - 1.0445, pH 5.89. Declared wort - 1.0415, pH 5.57 @ a fermenting temp of 24 degrees.
Cheers, JT.
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| Posted by Jordan on Tuesday, August 14, 2007 at 09:26
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| Batch # 671/672 |
Batch Number: 672
Beer Style: Irish Red Ale
Brew Date: July 24/07
Brewer: Andrew Estabrooks (Esty)
Recipe: Grain: (GlenEagle)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 5.89.
Mash in @ 8:35, strike temp @ 73.5 degrees. Mash temp @ 30 min was 64.5 degrees.
Set taps 10:05
Begin sparge 21 minutes later at a temp of 83 degrees.
Copper up at 12:20. Boil at 1:40. 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 3:25.
Fridge started at 3:40. Yeast pitched and roused into FV2 at 4:10.(yeast from batch # 668 was soupy) Finished at 4:50. Clean up begins.
Gravities: 1st runnings - 1.088, pH 5.16. 1 Hr. - 1.071, pH 5.13. Last runnings - 1.011, pH 5.27. Boiled wort - 1.0565, pH 4.88. Declared wort - 1.0385, pH 4.32 (combined with batch # 671).
Beer was crashed with glycol on July 26 at 5 pm and stripped an hour later at a gravity of 1.0205.
Cheers, Esty
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| Posted by Jordan on Tuesday, August 14, 2007 at 09:11
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| Batch # 671/672 |
Batch Number: 671
Beer Style: Irish Red Ale
Brew Date: July 23/07
Brewer: Andrew Estabrooks (Esty)
Recipe: Grain: (GlenEagle)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 5.91.
Mash in @ 9:10, strike temp @ 72 degrees. Mash temp @ 30 min was 63 degrees. Mash level was really high because the mill was changed to slow the pace of the grain being crushed and I wasn't sure what that might mean in terms of relative water flow.
Set taps 10:25
Begin sparge 19 minutes later at a temp of 81 degrees.
Copper up at 12:40. Boil at 2:00. 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 3:45.
Fridge started at 4:00. Yeast pitched and roused into FV2 at 4:30.(yeast from batch # 668 was good 'n' thick) Finished at 5:10. Clean up begins.
Gravities: 1st runnings - 1.084, pH 5.30. 1 Hr. - 1.074, pH 5.24. Last runnings - 1.011, pH 5.37. Boiled wort - 1.054, pH 4.98. Declared wort - 1.0515, pH 5.26.
Cheers, Esty
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| Posted by Jordan on Tuesday, August 14, 2007 at 08:57
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| Batch # 669/670 |
Batch Number: 670
Beer Style: Organic Wheat (Dooryard)
Brew Date: July 20/07
Brewer: Jordan Trethewey
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 5.21.
Mash in @ 7:25, strike temp @ 72 degrees. Mash temp @ 30 min (unable to get an accurate reading because the mash was too thin). Mash level was high.
Set taps 8:55
Begin sparge 22 minutes later at a temp of 82 degrees.
Copper up at 10:57. Boil at 12:00. 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 1:45.
Fridge started at 2:00. Yeast pitched and roused into FV1 at 2:30.(yeast from batch # 664/665, soupy). Finished fridging at 3:05. Clean up begins :(
Gravities: 1st runnings - 1.083, pH 5.63. 1 Hr. - 1.0385, pH 5.76. Last runnings - 1.012, pH 5.85. Boiled wort - 1.043, pH 5.61. Declared wort - 1.030 (combined with batch # 669), pH 4.51 @ a fermenting temp of 24.5 degrees.
Beer was crashed with glycol on July 22 at 3:30pm for 1 hr at a specific gravity of 1.013 and a temp of 19 degrees, then stripped.
Cheers A.E.
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| Posted by Jordan on Tuesday, August 14, 2007 at 08:43
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