Batch Number:  647

Beer Style:  Dooryard Summer Ale

Brew Date:  June 12/07

Recipe:  Grain - Weyermann Organic Pilsner and Wheat Malt.  Hops - New Zealand Organic Cascade and Hallertau.  Other - Organic Orange peel and Coriander, Irish Moss, Ringwood yeast and our well water.  Water is untreated except for acid to adjust PH to 5.53 for the brewing liquor. 

Mash in @ 8:25, strike temp @ 72 degrees.  Mash temp @ 30 min is 63 degrees. Mash bed was thick due to a lack of water to the mash ring.  Must be something impeding the pump flow from the HLB. 

Set taps at 9:55.

Begin sparge 28 minutes later at a sparge temp of 80 degrees.

Copper up at 12:30, boil at 1:30.  Hops in at start of boil and 40 minute mark. 

Fridge at 3:30 and finish at 4:30. 

Gravities:  1st runnings - 1.0845.  1 Hr. - 1.0615.  Last runnings - 1.014   Boiled wort - 1.045.

Beer combined with batch 646 into FV One. 

Yeast stripped on June 13 @ 1.014 gravity.  FV on chill.

Racked to CT 7 on June  20th.  Gravity down to 1.011.  That's about a point lower than we like it.  It'll dry it out some but that's not really a concern in hot weather.  It'll give it a bit more alcohol as well, to make up for the low gravity in the first half of this beer. 

Filtered on June 26th.  Carbonated same day and kegged.  We owe a bunch of account kegs of Dooryard from last week so most of this will get caught up today or tomorrow.      

Beer Style:  Dooryard Summer Ale

Brew Date:  June 11/07

Recipe: Grain - Weyermann Organic Pils and Organic Malted Wheat

              Hops -  New Zealand Organic Hallertau and Organic Cascade

             Other - Kettle Finings - Irish Moss

As usual, we use our well water and Ringwood yeast.  No water modification done.  PH was around 7.72 raw and we added some acid to bring it down but the PH meter was not working reliably so we're not sure what the PH of the brewing liquor turned out to be.

We mashed in at 8:25 am at about a 76 degree strike temperature.  This gave us a mash temp of 62 degrees at 30 minutes.  This is a bit odd as this strike temp usually gives us a higher mash temp than that.  Hmmm.  We set taps at 9:25 and began sparging with 81 degree water 26 minutes later.  Copper up was at 12:30, we got a boil going at 1:15 and started fridging at 3:15 after a one hour boil and one hour rest.  By 4:22, the beer was in the fermenter with a low OG of 1.039.  Not sure what happened to the gravity...perhaps a little too much liquid...first runnings were good at 1.089...missed the 1 hr runnings...boiled wort was 1.0425.  

We'll brew the second half of this batch tomorrow and combine them in the same fermenter.  Racking, conditioning and packaging will be documented in that log entry.