There are 495 Brewer's Log Book entries in 50 pages and your are on page number 6
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| Batch # 1088 |
Batch Number: 1088
Beer Style: Winter Warmer
Brew Date: December 31/09 (Last Brew of the Year!!!)
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. 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 4.64.
Mash in @ 8:40, strike temp @ 74 degrees. Mash temp @ 30 min was 69 degrees. Mash was normal. 2200L of water in HLB. Used 1000L in mash and 125L in hop perc.
Set taps 10:10.
Begin sparge 27 minutes later at a temp of 79.5 degrees.
Copper up at 1:00 and Boil at 1:00. 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 3:00. Yeast pitched and roused into FV3. Finished at 4:45 Clean-up begins.
Gravities: First runnings, 1.101, pH 5.34, 1 hr. runnings, 1.090, pH 5.09, last runnings, 1.026, pH 5.19, Boiled wort, 1.084, pH 4.96, Declared wort - 1.078, pH 4.77. Hop juice: 5.52.
Cheers, AE
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| Posted by Andrew on Thursday, December 31, 2009 at 16:43
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| Batch # 1087 |
Batch Number: 1087
Beer Style: Man's Best Friend
Brew Date: December 30/09
Brewer: Jordan Trethewey
Recipe: Grain: Muntons Maris Otter malt, Weyermann Melanoiden malt, Muntons Chocolate malt, Muntons Black malt, Canadian 2-row barley, OiO Torrified wheat.
Hops in boil: Liberty (pellets, A.A. 3.0%) Ran out of Liberty and had to add Tettnang (A.A. 3.4%). Hops in hop perc: OUT OF US Tettnang, used EK Goldings (A.A. 5.0%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.99.
Mash in @ 8:40, strike temp @ 70.5 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 975L mashing in and 125L in the hop perc.
Set taps 9:40.
Begin sparge 23 minutes later at a temp of 79 degrees.
Copper up at 12:27. Boil at 12:27. Hops in at start of boil (tettnang) and then at 20 minutes (liberty). 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.
EK Goldings leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:30. Yeast pitched and roused into FV3 .(yeast from batch #1082/84, (thick). Finished at 4:15. Clean-up begins.
Gravities: First runnings, 1.0855, pH 5.49, 1 hr. runnings, 1.0765, pH 5.34, last runnings, 1.012, pH 5.24, Boiled wort, 1.0585, pH 4.89. Declared wort - TBA, pH TBA.
Cheers, JT
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| Posted by Jordan on Wednesday, December 30, 2009 at 14:35
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| Batch # 1086 |
Batch Number: 1086
Beer Style: Irish Red
Brew Date: Dec.28/09
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. 4.4%), UK First Gold (pellets, A.A. 9.5%). 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 5.05.
Mash in @ 8:37, strike temp @ 72 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:37.
Begin sparge 30 minutes later at a temp of 78 degrees.
Copper up at 11:45 and Boil at 12:00. Hops in at start of boil (First 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 4:00 Clean-up begins.
Gravities: First runnings, 1.087, pH 5.14, 1 hr. runnings, 1.057, pH 5.11, last runnings, oops, pH oops, Boiled wort, 1.057, pH 4.87, Declared wort - 1.053, pH 4.71.
Cheers, AE
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| Posted by Andrew on Tuesday, December 29, 2009 at 16:34
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| Batch # 1085 |
Batch Number: 1085
Beer Style: Best Bitter
Brew Date: December 21/09
Brewer: Jordan Trethewey (Career stats: 401+ brews)
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 4.97.
Mash in @ 11:25 (pilot light went out on burners overnight, owner still wanted to brew), strike temp @ 73 degrees. Mash temp @ 30 min was 66.5 degrees. Started with 2200L of water in the HLB, used 925L mashing in and 125L in the hop perc.
Set taps 12:25pm!
Begin sparge 25 minutes later at a temp of 80 degrees.
Hops in at start of boil (Willamette/Tettnang- 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, 1.095, pH 5.52, 1 hr. runnings 1.0795, pH 5.29, last runnings, 1.006, pH 5.39, Boiled wort, 1.056, pH 5.11,Declared wort - tba.
Cheers, JT
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| Posted by Jordan on Monday, December 21, 2009 at 17:27
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| Batch # 1084 |
Batch Number: 1084
Beer Style: Best Bitter
Brew Date: December 17/09
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 4.81.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 30 minutes later at a temp of 79 degrees.
Hops in at start of boil (Willamette) 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 1.0755, pH 5.10, last runnings, 1.014, pH 5.37, Boiled wort, 1.057, pH 5.01,Declared wort - 1.054, pH 4.91.
Cheers, AE
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| Posted by Jordan on Monday, December 21, 2009 at 17:22
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| Batch # 1083 |
Batch Number: 1083
Beer Style: Best Bitter
Brew Date: December 15/09
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. 5.3%), 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 4.94.
Mash in @ 8:25, strike temp @ 71 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 9:25.
Begin sparge 35 minutes later at a temp of 82 degrees.
Hops in at start of boil (Willamette) 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, 1.089, pH 5.59, 1 hr. runnings 1.0845, pH 5.34, last runnings, 1.009, pH 5.28, Boiled wort, 1.0535, pH 5.03,Declared wort - tba.
Cheers, JT
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| Posted by Jordan on Tuesday, December 15, 2009 at 14:52
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| Batch # 182 |
Batch Number: 1082
Beer Style: Winter Warmer
Brew Date: December 14/09
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. 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 5.02.
Mash in @ 8:35, strike temp @ 73.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 1025L in mash and 125L in hop perc.
Set taps 10:05.
Begin sparge 30 minutes later at a temp of 78 degrees.
Copper up at 12:15 and Boil at 12:30. 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 3:30. Yeast pitched and roused into FV3. Finished at 5:30 Clean-up begins.
Gravities: First runnings, 1.098, pH 5.23, 1 hr. runnings, 1.090, pH 5.14, last runnings, 1.026, pH 5.27, Boiled wort, 1.085, pH 4.95, Declared wort - 1.078, pH 4.89. Hop juice: 5.22.
Cheers, AE
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| Posted by Andrew on Monday, December 14, 2009 at 17:39
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| Batch # 1081 |
Batch Number: 1081
Beer Style: Winter Warmer
Brew Date: December 9/09
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 4.89.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 1025L in mash and 125L in hop perc.
Set taps 9:55.
Begin sparge 35 minutes later at a temp of 78 degrees.
Copper up at 12:30 and Boil at 12:30. 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 2:30. Yeast pitched and roused into FV3. Finished at 4:20 Clean-up begins.
Gravities: First runnings, 1.0955, pH 5.23, 1 hr. runnings, 1.088, pH 5.14, last runnings, 1.030, pH 5.27, Boiled wort, 1.081, pH 4.95, Declared wort - 1.075, pH 4.89. Hop juice: 5.22.
Cheers, JT
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| Posted by Andrew on Monday, December 14, 2009 at 17:37
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| Batch # 1080 |
Batch Number: 1080
Beer Style: Winter Warmer
Brew Date: December 8/09
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. 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 4.89.
Mash in @ 8:25, strike temp @ 72.5 degrees. Mash temp @ 30 min was 68 degrees. Mash was normal. 2200L of water in HLB. Used 1025L in mash and 125L in hop perc.
Set taps 9:55.
Begin sparge 35 minutes later at a temp of 78 degrees.
Copper up at 12:30 and Boil at 12:30. 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 2:30. Yeast pitched and roused into FV3. Finished at 4:20 Clean-up begins.
Gravities: First runnings, 1.0955, pH 5.23, 1 hr. runnings, 1.088, pH 5.14, last runnings, 1.030, pH 5.27, Boiled wort, 1.081, pH 4.95, Declared wort - 1.075, pH 4.89. Hop juice: 5.22.
Cheers, AE
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| Posted by Andrew on Tuesday, December 08, 2009 at 16:55
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| Batch # 1079 |
Batch Number: 1079
Beer Style: Best Bitter
Brew Date: December 7/09
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. 5.3%), 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 4.99.
Mash in @ 8:25, strike temp @ 72 degrees. Mash temp @ 30 min was 67 degrees. Started with 2200L of water in the HLB, used 900L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 35 minutes later at a temp of 80 degrees.
Hops in at start of boil (Willamette) 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 5.57, 1 hr. runnings 1.082, pH 5.33, last runnings, 1.007, pH 5.52, Boiled wort, 1.0545, pH 5.09,Declared wort - tba.
Cheers, JT
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| Posted by Jordan on Monday, December 07, 2009 at 14:23
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