There are 495 Brewer's Log Book entries in 50 pages and your are on page number 5
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| Batch # 1098 |
Batch Number: 1098
Beer Style: Winter Warmer
Brew Date: January 19/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, OiO 2-row barley, Muntons Chocolate Malt.
Hops in boil: Tettnang (pellets, A.A. 3.4%), East Kent Goldings(pellets, A.A. 5.0%), Cascade (pellets, A.A. 5.4%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%), Tettnang (leaf, A.A. 4.7%).
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 4.89.
Mash in @ 8:45, strike temp @ 74 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was thick. 2200L of water in HLB. Used 1050L in mash and 125L in hop perc.
Set taps 10:15.
Begin sparge 30 minutes later at a temp of 79 degrees.
Copper up at 1:10 and Boil at 1:10 (almost stuck the mash!). Hops in at start of boil (Tettnang) and then at 2o minutes (Cascade), at 30 min. (east Kent). 1.5 bags of Demerarra sugar added at 40 min. Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
E.K. Goldings/Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 3:10. Yeast pitched and roused into FV2. Finished at 4:10 Clean-up begins.
Gravities: First runnings, 1.091, pH 5.31, 1 hr. runnings, 1.074, pH 5.43, last runnings, 1.030, pH 5.07, Boiled wort, 1.078, pH 4.99, Declared wort - 1.074, pH 4.87. Hop juice pH 5.44
Cheers, AE
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| Posted by Jordan on Wednesday, January 20, 2010 at 13:25
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| Batch # 1097 |
Batch Number: 1097
Beer Style: Blonde Ale
Brew Date: January 18/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row Barley.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang, pellets, A.A. 3.4%). Hops in hop perc: Cascade(leaf, A.A. 7.6%).
Other: Irish Moss, Yeast nutrient, gypsum, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.71.
Mash in @ 8:25, strike temp @ 72 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 26 minutes later at a temp of 79 degrees.
Hops in at start of boil (Tettnang) and then at 20 minutes (Cascade). Irish moss added at 50 minutes. The wort is recirculated constantly from first sparge until 10 minutes after the burners are shut off. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Cascade leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.089, pH 5.48, 1 hr. runnings, 1.0635, pH 5.37, last runnings 1.006 pH 5.49, Boiled wort, 1.0495, pH 5.16, Declared wort - 1.0455, pH 5.03
Cheers, JT
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| Posted by Jordan on Monday, January 18, 2010 at 15:17
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| Batch # 1096 |
Batch Number: 1096
Beer Style: Irish Red
Brew Date: January 14/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240, 150, 110), OiO Toasted Wheat, OiO 2-row barley, Muntons Roasted Barley.
Hops in boil: EK Goldings (pellets, A.A. 5.0%), EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%).
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 4.86.
Mash in @ 8:25, strike temp @ 74.5 degrees. Mash temp @ 30 min was 65 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 125L in hop perc.
Set taps 9:25.
Begin sparge 30 minutes later at a temp of 79 degrees.
Copper up at 12:00 and Boil at 12:00. Hops in at start of boil (EK Goldings) and then at 20 minutes (EK Goldings). Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
E.K. Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:00. Finished at 3:45 Clean-up begins.
Gravities: First runnings, 1.095, pH 5.33, 1 hr. runnings, 1.050, pH 5.17, last runnings, 1.011, pH 5.14, Boiled wort, 1.057, pH 4.87, Declared wort - 1.054, pH 4.85.
Cheers, AE
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| Posted by Jordan on Thursday, January 14, 2010 at 15:04
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| Batch # 1095 |
Batch Number: 1095
Beer Style: Best Bitter
Brew Date: Jan. 13/10
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Willamette (pellets, A.A. 4.8%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.79.
Mash in @ 8:20 strike temp @ 74 degrees. (thanks, Esty) Mash temp @ 30 min was 64 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:20pm
Begin sparge 23 minutes later at a temp of 79 degrees.
Hops in at start of boil: Willamette (A.A. 4.8%) and then at 20 minutes Mt.Hood (A.A. 4.7%). Irish moss added at 50 minutes. The wort is recirculated constantly from first sparge until 10 minutes after the burners are shut off. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Cascade/Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.086, pH 5.49, 1 hr. runnings 1.0655, pH 5.30, last runnings, 1.0105, pH 5.24, Boiled wort, 1.0545, pH 5.07, Declared wort - 1.0515, pH 5.11
Cheers, JT
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| Posted by Jordan on Wednesday, January 13, 2010 at 16:45
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| Batch # 1094 |
Batch Number: 1094
Beer Style: Maple Cream Ale
Brew Date: January 12/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, OiO Canadian 2-row malt, Muntons Chocolate malt, Muntons Crystal (240, 150, 110), OiO Toasted Wheat.
Hops in boil: EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: EK Goldings (leaf, A.A. 5.0%).
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 4.77.
Mash in @ 8:20, strike temp @ 74.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 800L in mash and 125L in hop perc.
Set taps 9:20.
Begin sparge 35 minutes later at a temp of 79 degrees.
Copper up at 11:55. Boil at 12:00. Hops in at start of boil (EK goldings) and then at 20 minutes (EK goldings). Irish moss and CACl2 added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:00. Yeast pitched and roused into FV4 at 3:00.(yeast from batch # 1089, fluffy!)Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.087, pH 5.26, 1 hr. runnings, 1.0835, pH 5.06, last runnings, 1.008, pH 5.01, Boiled wort, 1.054, pH 4.99, Declared wort - 1.0505, pH 4.74, hop juice pH 5.34.
NB Maple Syrup (40L) added when gravity reaches 1.016 in FV.
Cheers, AE.
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| Posted by Jordan on Wednesday, January 13, 2010 at 16:40
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| Batch # 1093 |
Batch Number: 1093
Beer Style: Winter Warmer
Brew Date: January 11/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Malted Wheat, OiO 2-row barley, Muntons Chocolate Malt.
Hops in boil: Tettnang (pellets, A.A. 3.4%), East Kent Goldings(pellets, A.A. 4.4%), Cascade (pellets, A.A. 5.4%). Hops in hop perc: E.K. Goldings (leaf, A.A. 5.0%), Tettnang (leaf, A.A. 4.7%).
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 4.82.
Mash in @ 8:35, strike temp @ 77 degrees (whew!). Mash temp @ 30 min was 69 degrees. Mash was normal. 2200L of water in HLB. Used 1175L in mash and 125L in hop perc.
Set taps 10:05.
Begin sparge 15 minutes later at a temp of 82 degrees.
Copper up at 12:25 and Boil at 12:35. Hops in at start of boil (Tettnang) and then at 2o minutes (Cascade), at 30 min. (east Kent). 1.5 bags of Demerarra sugar added at 40 min. Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
E.K. Goldings/Tettnang leaf-hop juice added to hop perc before sparging.
Fridge started at 2:35. Yeast pitched and roused into FV2. Finished at 4:30 Clean-up begins.
Gravities: First runnings, 1.090, pH 5.07, 1 hr. runnings, 1.076, pH 5.12, last runnings, 1.024, pH 5.15, Boiled wort, 1.0835, pH 4.91, Declared wort - 1.078, pH 4.90.
Cheers, JT
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| Posted by Jordan on Wednesday, January 13, 2010 at 16:36
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| Batch # 1092 |
Batch Number: 1092
Beer Style: Dark and Stormy Night
Brew Date: January 7/09
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Munich malt, Weyermann Pilsner malt, Weyermann Caramunich Malt, Weyermann Carafa malt, Weyermann Malted wheat. All are organic certified.
Hops in boil: Org. Saphire (pellets, A.A. 3.7%), Org. Goldings (A.A. 5.96). Hops in hop perc: Hallertau (leaf, A.A. 7.4%). Again, all organic certified
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with citric acid to adjust the pH to 4.97.
Mash in @ 8:35, strike temp @ 74 degrees. Mash temp @ 30 min was 68.5 degrees. Mash was normal.
Set taps 10:05.
Begin sparge 35 minutes later at a temp of 79 degrees.
Copper up at 12:50. Boil at 1:00. Hops in at start of boil (Saphire) and then at 20 minutes (Goldings). Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
Hallertau leaf-hop juice added to the hop perc before sparging.
Fridge started at 3:00. Yeast and yeast nutrient pitched and roused into FV1 at 3:45 Finished at 4:40. Clean-up begins.
Gravities: First runnings, 1.1025, pH 5.36, 1 hr. runnings, 1.053, pH 5.49, last runnings- 1.022, pH 5.60, Boiled wort, 1.0575, pH 5.01. Declared wort - 1.0535, pH 4.91. Hop juice pH 5.15.
Cheers, AE
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| Posted by Jordan on Wednesday, January 13, 2010 at 16:31
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| Batch # 1091 |
Batch Number: 1091
Beer Style: Maple Cream Ale
Brew Date: January 6/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, OiO Canadian 2-row malt, Muntons Chocolate malt, Muntons Crystal (240, 150, 110), OiO Toasted Wheat.
Hops in boil: EK Goldings (pellets, A.A. 5.0%). Hops in hop perc: EK Goldings (leaf, A.A. 5.0%).
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 4.74.
Mash in @ 8:37, strike temp @ 72 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal. 2200L of water in HLB. Used 975L in mash and 100L in hop perc.
Set taps 9:37.
Begin sparge 23 minutes later at a temp of 79 degrees.
Copper up at 12:16. Boil at 12:21. Hops in at start of boil (EK goldings) and then at 20 minutes (EK goldings). Irish moss and CACl2 added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off.
Goldings leaf-hop juice added to hop perc before sparging.
Fridge started at 2:21. Yeast pitched and roused into FV3 at 3:20.(yeast from batch # 1091, floofie!)Finished at 4:25. Clean-up begins.
Gravities: First runnings, 1.081, pH 5.17, 1 hr. runnings, 1.065, pH 5.05, last runnings, 1.0075, pH 4.87, Boiled wort, 1.0525, pH 4.81, Declared wort - tba, hop juice pH 4.68.
NB Maple Syrup (40L) added when gravity reaches 1.016 in FV.
Cheers, JT.
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| Posted by Jordan on Wednesday, January 06, 2010 at 14:27
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| Batch # 1090 |
Batch Number: 1090
Beer Style: Best Bitter
Brew Date: Jan. 05/10
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row barley.
Hops in boil: Mt. Hood (pellets, A.A. 4.7%), Willamette (pellets, A.A. 4.8%), Hops in hop perc: Cascade (leaf, A.A. 7.6%), Willamette (leaf, A.A. 5.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 5.07.
Mash in @ 8:27 strike temp @ 74 degrees. Mash temp @ 30 min was 67.5 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:27pm
Begin sparge 30 minutes later at a temp of 79 degrees.
Hops in at start of boil (Cascade- ran out of my Willy!) and then at 20 minutes (Mt.Hood). Irish moss added at 50 minutes. The wort is recirculated constantly from first sparge until 10 minutes after the burners are shut off. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Cascade/Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.088, pH 5.36, 1 hr. runnings 1.073, pH 5.13, last runnings, 1.010, pH 5.01, Boiled wort, 1.056, pH 4.99,Declared wort - 1.0525, pH 4.81
Cheers, AE
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| Posted by Andrew on Tuesday, January 05, 2010 at 16:53
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| Batch # 1089 |
Batch Number: 1089
Beer Style: Simeon Jones
Brew Date: January 4/10 (First brew of 2010!!)
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-row Barley
Hops in boil: OUT of Willamette pellets. Cascade (pellets A.A. 5.4%). Hops in hop perc: Willamette (leaf, A.A. 6.4%).
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 4.98.
Mash in @ 8:27, strike temp @ 72.5 degrees. Mash temp @ 30 min was 66 degrees. Started with 2200L of water in the HLB, used 850L mashing in and 125L in the hop perc.
Set taps 9:27.
Begin sparge 33 minutes later at a temp of 81 degrees.
Hops in at start of boil and then at 20 minutes. Irish moss added at 50 minutes. The wort is recirculated constantly from the first setting of taps until 10 minutes after the burners are shut off. Yeast nutrient is added directly to the fermenter at the same time as the primed yeast.
Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.085, pH 5.26, 1 hr. runnings, 1.082, pH 5.18, last runnings - 1.005, pH 5.42, Boiled wort 1.051, pH 5.03, Declared wort - tba, pH tba. Hop juice, pH 5.34.
Cheers, JT
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| Posted by Jordan on Monday, January 04, 2010 at 14:37
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