There are 495 Brewer's Log Book entries in 50 pages and your are on page number 8
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| Batch # 1068 |
Batch Number: 1068
Beer Style: Dark and Stormy Night
Brew Date: November 5/09
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 4.84.
Mash in @ 8:40, strike temp @ 72.5 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 31 minutes later at a temp of 78 degrees.
Copper up at 12:40. Boil at 12:40. 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 2:40. Yeast and yeast nutrient pitched and roused into FV3 at 3:15 Finished at 4:15. Clean-up begins.
Gravities: First runnings, 1.0975, pH 5.57, 1 hr. runnings, oops, pH oops, last runnings- 1.017, pH 5.80, Boiled wort, 1.0595, pH 5.03. Declared wort - 1.055, pH 4.89. Hop juice pH 5.29
Cheers, AE
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| Posted by Jordan on Monday, November 16, 2009 at 14:49
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| Batch # 1067 |
Batch Number: 1067
Beer Style: Picaroons Imperial Pilsner
Brew Date: November 4/09
Brewer: Andrew Estabrooks
Recipe: Grain: Weyermann Bohemian Floor Pilsner Malt, Vienna Malt, Munich 1 malt, Acidulated malt. Oio malted wheat, OiO Canadian 2-row barley.
Hops in boil: Hersberker (pellets, A.A. 4.0%, Perle (pellets, A.A. 10.0%).
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 @ 7:35 , strike temp @ 74.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 1050L mashing in and 125L in the hop perc.
Set taps 9:05.
Begin sparge 30 minutes later at a temp of 79 degrees.
Tettnang, Amarillo leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.105, pH 5.11, 1 hr. runnings, 1.0795, pH 5.34, last runnings - 1.022, pH 5.45, Boiled wort 1.067, pH 5.03, Declared wort - TBA pH TBA.
Cheers, AE
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| Posted by Jordan on Wednesday, November 04, 2009 at 14:43
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| Batch # 1066 |
Batch Number: 1066
Beer Style: Dark and Stormy Night
Brew Date: November 3/09
Brewer: Jordan Trethewey
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 4.98.
Mash in @ 8:30, strike temp @ 71 degrees. Mash temp @ 30 min was 65.5 degrees. Mash was normal.
Set taps 10:00.
Begin sparge 25 minutes later at a temp of 79 degrees.
Copper up at 12:10. Boil at 12:22. 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 2:30. Yeast and yeast nutrient pitched and roused into FV1 at 3:15 Finished at 4:15. Clean-up begins.
Gravities: First runnings, 1.095, pH 5.49, 1 hr. runnings, 1.051, pH 5.56, last runnings- 1.0225, pH 5.66, Boiled wort, 1.058, pH 5.22. Declared wort - 1.053, pH 5.13.
Cheers, JT
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| Posted by Jordan on Wednesday, November 04, 2009 at 14:36
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| Batch # 1065 |
Batch Number: 1065
Beer Style: Blonde Ale
Brew Date: November 2/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row Barley.
Hops in boil: Cascade (pellets, A.A. 5.4%), Tettnang, pellets, A.A. 4.8%). 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 4.94.
Mash in @ 8:25, strike temp @ 75 degrees. Mash temp @ 30 min was 70.5 degrees. Started with 2200L of water in the HLB, used 800L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 28 minutes later at a temp of 79.5 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, 1.094, pH 5.80, 1 hr. runnings, 1.0795, pH 5.65, last runnings 1.012 pH 5.84, Boiled wort, 1.0535, pH 5.05, Declared wort - 1.049, pH 5.05.
Cheers, AE
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| Posted by Jordan on Wednesday, November 04, 2009 at 14:31
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| Batch # 1064 |
Batch Number: 1064
Beer Style: Best Bitter
Brew Date: October 29/09
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. 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 4.80.
Mash in @ 8:27, strike temp @ 71.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 825L mashing in and 125L in the hop perc.
Set taps 9:27.
Begin sparge 21 minutes later at a temp of 79 degrees.
Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). 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, 1.090, pH 5.49, 1 hr. runnings 1.082, pH 5.31, last runnings, 1.007, pH 5.30, Boiled wort, 1.0565, pH 4.97, Declared wort - 1.0525, pH oops.
Cheers, JT
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| Posted by Jordan on Wednesday, November 04, 2009 at 14:24
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| Batch # 1063 |
Batch Number: 1063
Beer Style: Irish Red
Brew Date: Oct. 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 4.79.
Mash in @ 8:32, 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 9:32.
Begin sparge 28 minutes later at a temp of 79 degrees.
Copper up at 11:40 and Boil at 11:50. 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 1:50. Finished at 3:20 Clean-up begins.
Gravities: First runnings, 1.098, pH 5.08, 1 hr. runnings, 1.0875, pH 5.12, last runnings, 1.0175, pH 5.06, Boiled wort, 1.052, pH 4.71, Declared wort - 1.051, pH 4.88.
Cheers, AE
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| Posted by Jordan on Wednesday, November 04, 2009 at 14:21
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| Batch # 1062 |
Batch Number: 1062
Beer Style: Winter Warmer
Brew Date: October 27/09
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%), First Gold (pellets, A.A. 9.5%), 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 4.99.
Mash in @ 8:35, strike temp @ 70.5 degrees. Mash temp @ 30 min was 64.5 degrees. Mash was normal. 2200L of water in HLB. Used 1075L in mash and 125L in hop perc.
Set taps 10:05.
Begin sparge 22 minutes later at a temp of 80 degrees.
Copper up at 12:33 and Boil at 12:40. Hops in at start of boil (First Gold) and then at 2o minutes (Cascade), at 30 min. (Tettnang). 2 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 2:40. Yeast pitched and roused into FV4 at 3:10. Finished at 4:40 Clean-up begins.
Gravities: First runnings, 1.1025, pH 5.25, 1 hr. runnings, 1.0875, pH 5.07, last runnings, 1.025, pH 5.29, Boiled wort, 1.0825, pH 4.92, Declared wort - tba, pH tba.
Cheers, JT
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| Posted by Jordan on Tuesday, October 27, 2009 at 14:46
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| Jordan |
Batch Number: 1061
Beer Style: Best Bitter
Brew Date: October 26/09
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Cnadian 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 4.62.
Mash in @ 8:33, strike temp @ 72 degrees. Mash temp @ 30 min was 65 degrees. Started with 2200L of water in the HLB, used 875L mashing in and 125L in the hop perc.
Set taps 9:33.
Begin sparge 31 minutes later at a temp of 79 degrees.
Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). 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, 1.094, pH 5.24, 1 hr. runnings 1.063, pH 5.22, last runnings, 1.012, pH 5.27, Boiled wort, 1.053, pH 4.92, Declared wort - TBA, pH TBA.
Cheers, AE
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| Posted by Batch # 1061 on Monday, October 26, 2009 at 15:28
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| Jordan |
Batch Number: 1060
Beer Style: Best Bitter
Brew Date: October 23/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Cnadian 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 4.91.
Mash in @ 8:25, strike temp @ 70.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 800L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 21 minutes later at a temp of 80 degrees.
Hops in at start of boil (Mt. Hood) and then at 20 minutes (Willamette). 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 5.50, 1 hr. runnings 1.0835, pH 5.26, last runnings, 1.0065, pH 5.74, Boiled wort, 1.0535, pH 5.02, Declared wort - 1.0505, pH 4.98. Hop juice pH 5.65
Cheers, JT
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| Posted by Batch # 1060 on Monday, October 26, 2009 at 15:25
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| Batch # 1059 |
Batch Number: 1059
Beer Style: Yippee IPA
Brew Date: Oct. 22/09
Brewer: Andrew Estabrooks
Recipe: Grain: Muntons Maris Otter, OiO Canadian 2-row barley, Muntons Crystal malt(240/150), OiO Torrified Wheat.
Hops in boil: Palisade (pellets, A.A. 7.3%), Cascade (A.A. 5.4%), Amarillo (A.A. 7.5%). Hops in hop perc: Cascade (leaf, A.A. 7.6%), Amarillo (pellets, A.A. 9.6%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast. gypsum and our well water. Water is treated with phosphoric acid and CaCl2 to adjust the pH to 4.92.
Mash in @ 8:40, strike temp @ 72.5 degrees. Mash temp @ 30 min was 66.5 degrees.
Set taps 10:10.
Begin sparge 29 minutes later at a temp of 78.5 degrees.
Copper up at 12:20. Boil at 12:40. Hops in at start of boil (Palisade) and then at 30 minutes (Amarillo), 40 minutes (Cascade), 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.
Cascade/Amarillo 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 4:10. Clean-up begins.
Gravities: First runnings, 1.095, pH 5.34, 1 hr runnings, 1.083, pH 5.21, last runnings 1.018, pH 5.09, Boiled wort, 1.068, pH 5.06, Declared wort - 1.0645, pH 4.94. Hop juice: pH 5.17.
Cheers, Esty
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| Posted by Jordan on Monday, October 26, 2009 at 15:21
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