There are 495 Brewer's Log Book entries in 50 pages and your are on page number 49
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| Batch # 658/659 |
Batch Number: 659
Beer Style: Best Bitter
Brew Date: July 04/07
Brewer: Jordan Trethewey
Recipe: Grain: (GlenEagle)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. 5.3%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to (unreliable pH meter reading).
Mash in @ 8:25, strike temp @ 72 degrees. Mash temp @ 30 min was 66.5 degrees. Mash level was normal.
Set taps 9:25
Begin sparge 21 minutes later at a temp of 80 degrees.
Copper up at 11:23. Boil at 12:15. Hops in at start of boil (Mt. Hood)and then at 20 minutes (Tettnang). Irish moss, yeast nutrient, and CaCl2 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 2:17.
Fridge started at 2:17. Yeast pitched and roused into FV4 at 2:47.(yeast was very good/fluffy) Finished at 3:15.Clean up begins. Wahoo!
Gravities: 1st runnings - 1.088, pH 5.20. 1 Hr. - 1.0795, pH 5.12. Last runnings - 1.0065, pH 4.92, Boiled wort - 1.054, pH 4.93, Declared wort (combined now with batch 658) - 1.038, pH 4.20.
Lights were turned off overnight in FV room to slow fermentation. Beer stripped at 8:40am on July 5/07.
Cheers JT
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| Posted by Jordan on Friday, August 10, 2007 at 09:49
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| Batch # 658/659 |
Batch Number: 658
Beer Style: Best Bitter
Brew Date: July 03/07
Brewer: Jordan Trethewey
Recipe: Grain: (GlenEagle)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. 5.3%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to (unreliable pH meter reading).
Mash in @ 8:27, strike temp @ 78.5 degrees. Mash temp @ 30 min was 69 degrees. (high temp today) Mash level was normal.
Set taps 9:27
Begin sparge 28 minutes later at a temp of 82 degrees.
Copper up at 11:35. Boil at 12:15 (fast boil, man. Beer gods on my side today). Hops in at start of boil (Mt. Hood) and then at 20 minutes (Tettnang). Irish moss, yeast nutrient, and CaCl2 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 2:15.
Fridge started at 2:15. Yeast pitched and roused into FV3 at 2:45.(yeast was very good/thick) Finished at 3:17.Clean up begins. Wahoo!
Gravities: 1st runnings - 1.083, pH 5.31. 1 Hr. - 1.077, pH 5.28. Last runnings - 1.0085, pH 5.30, Boiled wort - 1.054, pH 4.95, Declared wort - 1.051, pH 4.99.
Cheers JT
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| Posted by Sean on Friday, August 10, 2007 at 09:30
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| Batch 656/657 |
Batch Number: 657
Beer Style: Irish Red Ale
Brew Date: June 29/07
Brewer: Jordan Trethewey
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 acid to adjust the PH to 5.84.
Mash in @ 8:25, strike temp @ 73.5 degrees. Mash temp @ 30 min was 67.5 degrees.(high temp today)Mash level was normal.
Set taps 9:55
Begin sparge 23 minutes later at a temp of 82 degrees.
Copper up at 12:03(slightly high today, I was distracted by the frequent friday visitors!!oops), boil at 12:55. Hops in at start of boil and then at 20 minutes. Irish moss, yeast nutrient, and CaCl2 added at 50 minutes. Recirculation started and continued until 10 minutes after elements are shut off.
E.K. Goldings hop juice added at 2:40.
Fridge started at 2:55. Yeast pitched and roused into FV3 at 3:35.(yeast was slightly soupy) Finished at 4:02.FV room left to cool over night becasue beer went in a little warm.) Clean up begins.
Gravities: 1st runnings - 1.0855. 1 Hr. - 1.0825 Last runnings knocked over. Boiled wort - 1.0525.
** note - strip@ 1.024 to combat the heat!
Racking and conditioning stats to follow.
Cheers JT
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| Posted by Andrew on Friday, July 27, 2007 at 11:59
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| Batch 656/657 |
Batch Number: 656
Beer Style: Irish Red Ale
Brew Date: June 28/07
Brewer: Jordan Trethewey
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 acid to adjust the PH to 5.65.
Mash in @ 8:23, strike temp @ 73 degrees. Mash temp @ 30 min was 67 degrees.(high temp today)Mash level was normal.
Set taps 9:53
Begin sparge 20 minutes later at a temp of 83 degrees.
Copper up at 11:55, boil at 12:55. Hops in at start of boil and then at 20 minutes. Irish moss and yeast nutrient added at 50 minutes. Recirculation started 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 FV3 at 3:35.(yeast was excellent/fluffy) Finished at 3:55. Clean up begins.
Gravities: 1st runnings - 1.092. 1 Hr. - 1.0735 Last runnings - 1.0065 Boiled wort - 1.053.
Batch 657 will be to FV3 tomorrow.
Cheers JT
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| Posted by Andrew on Friday, July 27, 2007 at 11:49
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| Batch 654/655 |
Batch Number: 655
Beer Style: Organic Dooryard Summer Ale
Brew Date: June 26/07
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 acid to adjust the PH to 5.70.
Mash in @ 8:30, strike temp @ 73 degrees. Mash temp @ 30 min was 62.5 degrees.(caught it today)Mash level was normal.
Set taps 10:00
Begin sparge 28 minutes later at a temp of 81 degrees.
Copper up at 12:05, boil at 1:10. Hops in at start of boil and then at 20 minutes. Organic coriander and organic orange peelings put in at 50 minutes, followed by the irish moss.
Hallertau hop juice added at 2:45.
Fridge started at 3:10.Yeast pitched and roused into FV4 at 3:35.(yeast thick today) Finished at 4:20. Clean up begins :(
Gravities: 1st runnings - 1.088. 1 Hr. - 1.045(mash must have stuck a bit meaning sparge water couldn't get through) Last runnings - 1.009 Boiled wort - 1.0445.
Racking and Conditioning stats to come.
Cheers A.E.
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| Posted by Sean on Friday, July 27, 2007 at 11:26
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| Batch 654/655 |
Batch Number: 654
Beer Style: Organic Dooryard Summer Ale
Brew Date: June 25/07
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 acid to adjust the PH to 5.70.
Mash in @ 8:30, strike temp @ 73 degrees. Mash temp @ 30 min was missed (my brain wasn't fully on yet!).Mash level was normal, perhaps a touch on the high side but all in all looks good.
Set taps 10:00
Begin sparge 26 minutes later at a temp of 80.5 degrees.
Copper up at 12:30, boil at 1:30. Hops in at start of boil and then at 20 minutes. Organic coriander and organic orange peelings put in at 50 minutes, followed by the irish moss.
Hallertau hop juice added at 3:00.
Fridge starts at 3:30.Yeast pitched and roused into FV4 at 4:00.(yeast was fresh and thick today) Finished at 4:30. Clean up begins :(
Gravities: 1st runnings - 1.0875. 1 Hr. - 1.063 Last runnings - 1.019 Boiled wort - 1.046.
Batch 655 will be added to FV4 tomorrow
Cheers A.E.
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| Posted by Sean on Friday, July 27, 2007 at 10:50
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| Batch 652/653 |
Batch Number: 652
Beer Style: India Pale Ale(IPA)
Brew Date: June 21/07
Brewer: Andrew Estabrooks(Esty)
Recipe: Grain: (GlenEagle)Maris Otter pale Malt,OiO Toasted Wheat,William Crisp Amber Malt.
Hops: Tettnang(A.A.3.9%), Cascade(A.A.6.9%), Williamette(A.A.5.3%), Fuggles(A.A.4.0%)
Other: Gypsum, Irish Moss,Yeast nutrient, Ringwood yeast and our well water. Water is untreated except with acid to adjust the PH to 5.46.
Mash in @ 7:15, strike temp @ 77 degrees. Mash temp @ 30 min is 68 degrees.Mash level is very high because of the amount of grain used in this beer.(more grain to achieve higher gravity)
Begin sparge 24 minutes later at a sparge temp of 80 degrees.
Copper up at 11:18, boil at 1:10. Hops in at start of boil and then every ten minutes for 12 additions.3 varieties of hops used, so 1/4 of each used for 12 additions. 2 hour boil for this beer to extract more from the hops.
Cascade/Tettnang hop juice added at 3:45.(bigger tank used to steep hop juice, because more hops were used than normal.)
Fridge starts at 4:10.Yeast pitched and roused into FV1 at 4:40.(yeast was fresh and thick today) Finished at 5:10.Long brew day!, clean up begins :(
Gravities: 1st runnings - 1.095. 1 Hr. - 1.090 Last runnings - 1.0155 Boiled wort - 1.0685.
A.E.
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| Posted by Sean on Thursday, June 28, 2007 at 11:44
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| Batch 650/651 |
Batch Number: 651
Beer Style: Best Bitter
Brew Date: June 19/07
Brewer: Jordan Trethewey
Recipe: Grain: (GlenEagle)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops: Mt. Hood(A.A. 4.0%), Tettnang(A.A.3.9%), Cascade(A.A.6.9%), Williamette(A.A.5.3%).
Other: Gypsum,Calcium Chloride, Irish Moss,Yeast nutrient, Ringwood yeast and our well water. Water is treated with Calcium Chloride and then with acid to adjust the PH to 5.46.
Mash in @ 7:05, strike temp @ 74 degrees. Mash temp @ 30 min is 66 degrees.Mash level and bed are good.
Set taps at 8:05.
Begin sparge 25 minutes later at a sparge temp of 80 degrees.
Copper up at 10:18, boil at 11:08. Hops in at start of boil and 20 minute mark.
Cascade/Williamette hop juice added at 12:45.
Fridge starts at 1:08.Yeast pitched and roused into FV 2 at 1:40.(yeast was a little thin/soupy today) Finished at 2:11. Clean up begins :(
Gravities: 1st runnings - 1.0895. 1 Hr. - ? Sample was knocked over while cooling in the fridge...oops! Last runnings - 1.0055 Boiled wort - 1.0545.
Yeast stripped on June 21 @ 1.0145 gravity.Yeast stalled on June 20/07 at about 1.0195 so it had to be pumped to put it back on track to be stripped at 1.014. It finally went on the 21st. FV2 on chill.
Racked to CT 4 on June 26th. Gravity down to 1.013 That's right on the money, and should settle out at 1.012.
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| Posted by Sean on Thursday, June 28, 2007 at 11:17
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| Batch 650/651 |
Batch Number: 650
Beer Style: Best Bitter
Brew Date: June 18/07
Brewer: Jordan Trethewey
Recipe: Grain: (GlenEagle)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops: Mt. Hood(A.A. 4.0%), Tettnang(A.A.3.9%), Cascade(A.A.6.9%), Williamette(A.A.5.3%).
Other: Gypsum,Calcium Chloride, Irish Moss,Yeast nutrient, Ringwood yeast and our well water. Water is treated with Calcium Chloride and then with acid to adjust the PH. The Ph meter was acting wacky today so the reading wasnt available.
Mash in @ 7:15(early morning for Sean), strike temp @ 76 degrees. Mash temp @ 30 min is 67 degrees.Mash bed looks good today, runnings should be good.
Set taps at 8:15.
Begin sparge 27 minutes later at a sparge temp of 81 degrees.
Copper up at 10:17, boil at 11:10. Hops in at start of boil and 20 minute mark.
Cascade/Williamette hop juice added at 12:50.
Fridge starts at 1:10.Yeast pitched and roused into FV 2 at 1:50. Finished at 2:30. Clean up begins :(
Beer went in a little too warm, so the fridge doors are opened to help cool it down some.
Gravities: 1st runnings - 1.0825. 1 Hr. - 1.0815. Last runnings - 1.007 Boiled wort - 1.055.
Batch 651 will be added to FV2 tomorrow.
J.T.
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| Posted by Sean on Thursday, June 28, 2007 at 10:33
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| 648/649 |
Batch Number: 649
Beer Style: Simeon Jones
Brew Date: June 15/07
Brewer: Jordan Trethewey
Recipe: Grain: (GlenEagle)Maris Otter pale Malt, William Crisp Crystal(120),OiO Toasted Wheat.
Hops: Fuggles(A.A. 4.0%)
Other: Gypsum,Calcium Chloride, Irish Moss, Ringwood yeast and our well water. Water is treated with Calcium Chloride and then with acid to adjust PH to 5.58 for the brewing liquor. (* no yeast food this week, so none used in this batch)
Mash in @ 8:22, strike temp @ 73 degrees. Mash temp @ 30 min is 64.5 degrees.Mash level was good, mash bed is normal.
Set taps at 9:22.
Begin sparge 23 minutes later at a sparge temp of 81 degrees.
Copper up at 11:22, boil at 12:25.Hops in at start of boil and 20 minute mark.
Fuggle hop juice added to FV3 at 2:00
Fridge starts at 2:25.Yeast pitched and roused into FV3 at 3:10. finished at 3:24. Clean up begins :(
Gravities: 1st runnings - 1.0835. 1 Hr. - 1.0805. Last runnings - 1.005(low again today?!) Boiled wort -1.0485.
Beer combined with batch 648 into FV 3.
Yeast stripped on June 16 @ 1.016 gravity.Beer was really warm today(26 degrees), had to strip and chill it asap. FV3 on chill.
Racked to CT 3 on June 19th. Gravity down to 1.0105! That's a little low , but probably a result of the warm temp. on June 16. It'll dry it out some but that's not really a concern in hot weather.
Filtered on June 26th. Carbonated same day and kegged.Will be bottled tomorrow.
Cheers
J.T.
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| Posted by Sean on Thursday, June 28, 2007 at 09:47
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