There are 495 Brewer's Log Book entries in 50 pages and your are on page number 9
|
| Batch # 1058 |
Batch Number: 1058
Beer Style: Man's Best Friend
Brew Date: October 21/09
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 a pinch of Tettnang. Hops in hop perc: US Tettnang (leaf, A.A. 4.7%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH to 4.44.
Mash in @ 8:26, strike temp @ 70.5 degrees. Mash temp @ 30 min was 65.5 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:26.
Begin sparge 27 minutes later at a temp of 78.5 degrees.
Copper up at 11:50. Boil at 12:15. Hops in at start of boil (liberty/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.
Tettnang leaf-hop juice added to the hop perc before sparging.
Fridge started at 2:15. Yeast pitched and roused into FV3 .(yeast from batch #1053, (so fresh, so clean). Finished at 4:00. Clean-up begins.
Gravities: First runnings, 1.086, pH 5.30, 1 hr. runnings, 1.0895, pH 5.29, last runnings, 1.0065, pH 5.32, Boiled wort, 1.057, pH 4.78. Declared wort - TBA, pH TBA.
Cheers, JT
|
| Posted by Jordan on Wednesday, October 21, 2009 at 14:41
Comments
(0)
|
|
|
| Batch # 1057 |
Batch Number: 1057
Beer Style: Timberhog Stout
Brew Date: October 19, 2009
Brewer: Andrew Estabrooks
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), Muntons Black malt, Muntons Roasted Barley,Muntons Chocolate Malt, OiO Toasted Wheat.
Hops in boil: Mt. Hood (pellets A.A 4.7%), GR Tettnang (pellets, A.A. 3.4%. Hops in hop perc: Willamette (leaf, A.A. 6.4%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH. to 4.81
Mash in @ 8:33, strike temp @ 71.5 degrees. Mash temp @ 30 min was 67.5 degrees.
Set taps 10:03.
Begin sparge 28 minutes later at a temp of 78 degrees.
Copper up at 12:05. Boil at 12:35.
Fridge started at 2:35. Yeast and yeast nutrient pitched and roused into FV2 at 3:30.(yeast from batch # 1051, thick). Finished at 4:20. Clean up begins.
Gravities: First runnings, 1.093, pH 5.22, 1 hr. runnings, 1.083, pH 5.09, last runnings 1.014, pH 5.05, Boiled wort, 1.058, pH 4.86. Declared wort - tba, pH tba.
Cheers AE
|
| Posted by Jordan on Wednesday, October 21, 2009 at 14:36
Comments
(0)
|
|
|
| Batch # 1056 |
Batch Number: 1056
Beer Style: Irish Red
Brew Date: Oct. 16/09
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 4.98.
Mash in @ 8:30, strike temp @ 75 degrees. Mash temp @ 30 min was 69 degrees. Mash was normal. 2200L of water in HLB. Used 850L in mash and 125L in hop perc.
Set taps 9:30.
Begin sparge 27 minutes later at a temp of 79 degrees.
Copper up at 11:35 and Boil at 12:15. 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 2:15. Finished at 4:35 Clean-up begins.
Gravities: First runnings, 1.091, pH 5.48, 1 hr. runnings, 1.055, pH 5.13, last runnings, 1.017!!?, pH 4.99, Boiled wort, 1.053, pH 4.85, Declared wort - 1.050, pH 4.76.
Cheers, AE
|
| Posted by Andrew on Friday, October 16, 2009 at 17:26
Comments
(0)
|
|
|
| Batch # 1055 |
Batch Number: 1055
Beer Style: Best Bitter
Brew Date: October 15/09
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. 6.4%).
Other: Irish Moss, Yeast nutrient, Ringwood yeast and our well water. Water is treated with CaCl2 and phosphoric acid to adjust the pH 4.85.
Mash in @ 8:25, strike temp @ 70 degrees. Mash temp @ 30 min was 66.5 degrees. Started with 2200L of water in the HLB, used 775L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 30 minutes later at a temp of 78 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, oops, pH oops, 1 hr. runnings 1.0815, pH 5.33, last runnings, 1.010, pH 5.02, Boiled wort, TBA, pH TBA, Declared wort - TBA, pH TBA.
Cheers, JT
|
| Posted by Jordan on Thursday, October 15, 2009 at 14:44
Comments
(0)
|
|
|
| Batch # 1054 |
Batch Number: 1054
Beer Style: Winter Warmer
Brew Date: October 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: Hersbrucker Hallertau (pellets, A.A. 4.0%), 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 4.87.
Mash in @ 8:35, strike temp @ 72 degrees. Mash temp @ 30 min was 68.5 degrees. Mash was normal. 2200L of water in HLB. Used 1050L in mash and 125L in hop perc.
Set taps 10:05.
Begin sparge 34 minutes later at a temp of 79 degrees.
Copper up at 12:15 and Boil at 12:45. Hops in at start of boil (Hersbrucker) and then at 20 minutes (First Gold), at 30 min. (Cascade). 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 2:45. Yeast pitched and roused into FV4 at 3:10. Finished at 4:40 Clean-up begins.
Gravities: First runnings, 1.104, pH 5.29, 1 hr. runnings, oops, pH oops, last runnings, 1.031, pH 5.31, Boiled wort, 1.082, pH 4.94 Declared wort - 1.075, pH 4.86.
Cheers, AE
|
| Posted by Jordan on Thursday, October 15, 2009 at 14:40
Comments
(0)
|
|
|
| Batch # 1053 |
Batch Number: 1053
Beer Style: Simeon Jones
Brew Date: October 13/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO 2-row Barley
Hops in boil: Willamette (pellets A.A. 5.3%). 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 4.59.
Mash in @ 8:25, strike temp @ 72 degrees. Mash temp @ 30 min was 67.5 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 24 minutes later at a temp of 77.5 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, 1.092, pH 5.60, 1 hr. runnings, 1.082, pH 5.57, last runnings - 1.0085, pH 5.79, Boiled wort 1.046, pH 5.11, Declared wort - tba, pH tba. Hop juice, pH 5.31.
Cheers, JT
|
| Posted by Jordan on Tuesday, October 13, 2009 at 14:11
Comments
(0)
|
|
|
| Batch # 1052 |
Batch Number: 1052
Beer Style: Blonde Ale
Brew Date: October 8/09
Brewer: Jordan Trethewey
Recipe: Grain: (Muntons) Maris Otter pale Malt, Muntons Crystal(240), OiO Toasted Wheat, OiO Canadian 2-Row Barley.
Hops in boil: Cascade (pellets, A.A. 5.4%), out of Tettnang, so... Willamette (pellets. A.A. 4.8%). Hops in hop perc: out of Cascade, so... 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 4.92.
Mash in @ 8:25, strike temp @ 70 degrees. Mash temp @ 30 min was 66.5 degrees. Started with 2200L of water in the HLB, used 750L mashing in and 125L in the hop perc.
Set taps 9:25.
Begin sparge 25 minutes later at a temp of 78 degrees.
Hops in at start of boil (Willamette) 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.
Willamette leaf-hop juice added to the hop perc before sparging.
Gravities: First runnings, 1.0875, pH 5.61, 1 hr. runnings, 1.0775, pH 5.55, last runnings 1.013 pH 5.83, Boiled wort, 1.052, pH 5.31, Declared wort - TBA, pH TBA.
Cheers, JT
|
| Posted by Jordan on Thursday, October 08, 2009 at 14:25
Comments
(0)
|
|
|
| Batch # 1051 |
Batch Number: 1051
Beer Style: Yippee IPA
Brew Date: Oct. 7/09
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. 8.0%). Hops in hop perc: Willamette (leaf, A.A. 6.4%), 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 4.87.
Mash in @ 8:35, strike temp @ 71 degrees. Mash temp @ 30 min was 66.5 degrees.
Set taps 10:05.
Begin sparge 30 minutes later at a temp of 77 degrees.
Copper up at 12:05. 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.
Willamette/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 5:00. Clean-up begins.
Gravities: First runnings, 1.0955, pH 5.47, 1 hr runnings, 1.081, pH 5.15, last runnings oops, Boiled wort, 1.066 pH 5.09, Declared wort - 1.0615, pH 5.01. Hop juice: pH 5.41
Cheers, Esty
|
| Posted by Andrew on Wednesday, October 07, 2009 at 17:14
Comments
(0)
|
|
|
| Batch # 1050 |
Batch Number: 1050
Beer Style: Irish Red
Brew Date: October 6/09
Brewer: Jordan Trethewey
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 4.72.
Mash in @ 8:25, strike temp @ 71 degrees. Mash temp @ 30 min was 66.5 degrees. Mash was normal. 2200L of water in HLB. Used 900L in mash and 125L in hop perc.
Set taps 9:25.
Begin sparge 28 minutes later at a temp of 78 degrees.
Copper up at 12:07 and Boil at 12:07. 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 2:07. Yeast pitched and roused into FV2 at 3:00. Finished at 4:01. Clean-up begins.
Gravities: First runnings, 1.091, pH 5.24, 1 hr. runnings, 1.084, pH 5.08, last runnings, 1.008, pH 4.83, Boiled wort, 1.0545, pH 4.77, Declared wort - 1.050, pH 4.77. Hop juice pH 4.76
Cheers, JT
|
| Posted by Jordan on Tuesday, October 06, 2009 at 16:28
Comments
(0)
|
|
|
| Batch # 1049 |
Batch Number: 1049
Beer Style: Dark and Stormy Night
Brew Date: October 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 5.01.
Mash in @ 8:25, strike temp @ 72 degrees. Mash temp @ 30 min was 67.5 degrees. Mash was normal.
Set taps 9:55.
Begin sparge 31 minutes later at a temp of 80 degrees.
Copper up at 11:55. Boil at 12:45. 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 2:45. Yeast and yeast nutrient pitched and roused into FV2 at 3:15 Finished at 4:25. Clean-up begins.
Gravities: First runnings, 1.094, pH 5.52, 1 hr. runnings, 1.077, pH 5.41, last runnings- 1.012, pH 5.03, Boiled wort, 1.057, pH 5.00. Declared wort - 1.053, pH 4.99.
Cheers, AE
|
| Posted by Andrew on Monday, October 05, 2009 at 17:05
Comments
(0)
|
|
|
|
