North Brewery Brewing Log
Saturday, September 13, 2008. Today we brewed an American Pale Ale. The brew was an all grain 10 gallon batch. The first 10 gallon batch on the pilot brewery. The grain bill consisted of a mixture of Pale, Pilsner, Caramel 20L and Munich malt. The target original gravity was 1.056, we over shot at 1.064 due to an above average efficiency. The hop additions were Amarillo, Cascade, and Centennial. This brew will be dry hopped with Cascade. The yeast we used is American Ale yeast # 1056 from Wyeast. Active fermentation began within twelve hours.
Monday, September 22, 2008. Today we did a few transfers. The 10 gallons of pale ale was transferred to the secondary. The gravity reading was at 1.020. A little high for this style. This may be from the high mash temp (160 deg F.). We'll see if it gets any lower during it's time in the secondary. So we're looking at about 5.8% ABV from this one. Threw in some Cascade for dry hopping. Lastly, we transferred an oatmeal stout from the secondary into the keg. It's carbonating and should be ready in about a week.
Friday, October 10, 2008. Today we brewed an American Pale Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Caramel 20L and Munich malt. The target original gravity was 1.056, we under shot at 1.050 due to running to much water through the mash. The hop additions were Amarillo, Cascade, and Centennial. This brew will be dry hopped with Cascade. The yeast we used was slurry from the previous brew of American Ale yeast # 1056 from Wyeast. Active fermentation began within twelve hours. Also during the brew we transferred the 8 of the 10 gallons of the previous batch of pale ale into kegs. The left over 2 gallons will be used for some experimentation. Possibly adding some fruit or something. Also today we updated the Hot Liqueur Tank with a Blichmann "BrewMometer" thermometer. No more climbing up and reach into a hot tank of water to check the temp.
Saturday, October 18, 2008. Today we brewed an Apple Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Chocolate, and Carapils malt. The target original gravity was 1.052. We hit our OG on the nose this time. The hop additions were Fuggle and Hallertau. After flame out we steeped 4 pounds of apples (2 pounds red delicious and 2 pounds Granny Smiths). Cinnamon was also added, and it smelled like apple pie. Six gallons was collected out of the kettle so some growlers were employed in addition to the carboy for fermentation. The yeast used was British Ale #1098 from Wyeast. Active fermentation began within twelve hours. Also during the brew day, we transferred the 5 gallons of pale ale into the secondary and dry hopped with Cascade. The FG was 1.008 giving us an ABV of 5.5%.
Tuesday, October 29, 2008. Today we transferred the apple ale. Before the transfer, the kitchen staff peeled and cored 4 pounds of apples (2 pounds Red Delicious and 2 pounds Granny Smiths). The apples were steeped in 150 deg water. After cooling the steeped apples were placed in the fermenter with 1 cinnamon stick. The FG reading was 1.010 giving us an ABV of 5.4%. The brewery crew also transferred the 2 gallons of left over Pale Ale from the 10 gallon batch which we put in a keg with some apricot extract.
Tuesday November 25, 2008. Today a holiday ale was brewed at the main brewery. The brew master at the site assisted as we brewed on there rig. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Crystal 20L and Chocolate malt. We achieved an OG of 1.054 which was what we were shooting for. Several different spices (Cinnamon, ginger, all spice, etc…) were added near the end of the boil. Hop additions were Cluster @ 60 minutes and Fuggle @ 15 minutes. The yeast we used is London ale yeast # 1028 from Wyeast. Active fermentation began within 12 hours.
Tuesday December 9, 2008. Today the traditional December Bock was brewed. At a warm 41 degrees we continue to brew outside. The brew was an all grain 5 gallon batch. A new recipe was whipped up for this session. The grain bill consisted of a mixture of Pilsner, Munich, Crystal 40L and 80L, and Chocolate. The target original gravity was 1.064. We achieved 1.062 which was on the low side for a Bock. We did a 90 min boil with the hop additions of Liberty @ 60 minutes and Hallertau Hersbrucker @ 15 minutes. The yeast we used is Bavarian lager yeast # 2206 from Wyeast. Active fermentation began within 20 hours.
Also today the holiday ale was transferred into the secondary. A final gravity of 1.010 was achieved giving us an ABV of 5.7%.
The apple ale was transferred into a keg.
Tuesday, January 06, 2009. Transferred the Bock after a month of fermentation. The gravity is down to 1.018. Giving us an ABV of 5.8%. Low for a bock but the OG was low to begin with. Also transferred was the Holiday ale into the keg with the addition of some honey, molasses, and a vanilla bean. The kitchen staff boiled the honey over in the kitchen making the head chef ban the staff from the kitchen. In addition to all this, a 4th tap was added to the beer fridge.
Saturday January 24, 2009. Today a Doppelbock was brewed. At a warm 38 degrees we continue to brew outside. The brew was an all grain 5 gallon batch. A new recipe was whipped up for this session. The grain bill consisted of a mixture of Pale, Munich, Crystal 60L, Cara-Pils, Chocolate, and Black Patent malt. The starting original gravity was 1.087 for this brew. We did a 90 min boil with the hop additions of Tettnanger @ 60 minutes and Saaz @ 10 minutes. Also added to the boil were ½ pound dark brown sugar, ½ pound light brown sugar and 1 cup of robust molasses. The yeast we used was from the previous Bock which was Bavarian lager yeast # 2206 from Wyeast. Active fermentation began within 12 hours.
Saturday February 14, 2009. Today an Oktoberfest was brewed. At a warm 33 degrees we brewed outside again. The brew was an all grain 5 gallon batch. A new recipe was brewed up for this session. The grain bill consisted of a mixture of Pilsner, Munich, Crystal 20L, and Chocolate malt. The starting original gravity was 1.061 for this brew which is higher than expected. We did a 90 min boil with the hop additions of Perle @ 60 minutes and Tettnanger @ 15 and 10 minutes. The yeast we used was 2633 Oktoberfest Lager Blend yeast # 2633 from Wyeast. Active fermentation began within 24 hours.
Wednesday March 04, 2009. Today the Oktoberfest was transferred into the secondary with a FG of 1.012 giving us an ABV of 6.5%.
Also Today the Doppelbock was transferred into the secondary with a FG of 1.025 giving us an ABV of 8.3 %.
Saturday March 07, 2009. Today we brewed an IPA. The brew master from the main brewery was up to assist with this brew. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L and Munich. We achieved an OG of 1.069 which was right in the range we were shooting for. A 90 minute boil was done with Hop additions continuously added beginning at 60 minutes down to flame out in this order Summit 1oz, Columbus .5oz, Simcoe .5 oz, Centennial .5oz, Amarillo Gold 1oz. The yeast used was Wyeast #1056 American Ale.. Active fermentation began within 18 hours.
Saturday March 21, 2009. Today we transferred the IPA into the secondary. The gravity reading is high at 1.025 and should have been left in the primary fermenter longer. This may have been due to colder than normal fermentation temperatures.
Tuesday April 7, 2009. Today we dry hopped the IPA with Centennial .5oz, Summit .5oz, and Simcoe .5oz.
Saturday April 11, 2009. Today we transferred the IPA into the keg. With warmer temperatures the IPA continued to ferment with a final reading of 1.015 giving us an ABV 7.2%
Wednesday May 20, 2009. Today we brewed 10 gallons of a sweet stout. This session was done at the main brewery with the brew master from the main site overseeing this brew session. The grain bill consisted of a mixture of Pale, Crystal 60L, Roasted barley and Chocolate Malt. We achieved an OG of 1.062. A 60 minute boil was done with one Hop addition at 60 minutes of Target. The yeast used was Wyeast #1084 Irish Ale. Active fermentation began within 18 hours.
Tuesday May 26, 2009. Today begins a 2 week brew feast of 5 beers. Today we brewed a Rye Pale ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Rye, Crystal 40L and Flaked Wheat. We achieved an OG of 1.048. A 60 minute boil was done with Hop additions of Summit .5oz, @ 60min, Amarillo .75oz @ 10min, and Cascade .75oz @ 1min. The yeast used was Wyeast #1056 American Ale. Active fermentation began within 18 hours.
Wednesday May 27, 2009. Today we brewed a Pale Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L and Munich. We achieved an OG of 1.057. A 90 minute boil was done with Hop additions of Amarillo 1oz, Cascade 1oz, and Centennial 1oz. The yeast used was Wyeast #1056 American Ale. Active fermentation began within 18 hours.
Friday May 29, 2009. Today we brewed an Irish Red. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of. Carmel Pils, Special Roast, Biscuit, Chocolate and Pale. We achieved an OG of 1.070. A 60 minute boil was done with Hop additions of E.K. Goldings 1oz. and Willamette 1oz. Wyeast #1084 Irish Ale Yeast was used. Active fermentation began within 12 hours.
Tuesday June 2, 2009. Today we brewed an IPA. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L and Munich. We achieved an OG of 1.070. A 90 minute boil was done with Hop additions continuously added beginning at 60 minutes down to flame out in this order Simcoe .5oz, Summit .5oz, Columbus .5oz, Centennial .5oz, Amarillo .5oz, and Cascade .5oz. The yeast used was slurry of Wyeast #1056 American Ale from the Rye Pale Ale. Active fermentation began within 8 hours.
Also today the Rye Pale Ale was transferred into the secondary with an FG reading of 1.010.
Thursday June 4, 2009. Today we brewed a Double IPA. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L, Munich and Flaked Wheat. We achieved an OG of 1.086 which was right in the range we were shooting for. A 90 minute boil was done with Hop additions continuously added beginning at 60 minutes down to flame out in this order Summit 1oz, Warrior .5oz, Simcoe .5 oz, Centennial .5oz, Amarillo Gold .5oz and Cascade .5oz. The yeast used was slurry of Wyeast #1056 American Ale from the Pale Ale. Active fermentation began within 8 hours.
Today we also transferred the Pale Ale into the secondary with an FG reading of 1.012.
Monday, September 22, 2008. Today we did a few transfers. The 10 gallons of pale ale was transferred to the secondary. The gravity reading was at 1.020. A little high for this style. This may be from the high mash temp (160 deg F.). We'll see if it gets any lower during it's time in the secondary. So we're looking at about 5.8% ABV from this one. Threw in some Cascade for dry hopping. Lastly, we transferred an oatmeal stout from the secondary into the keg. It's carbonating and should be ready in about a week.
Friday, October 10, 2008. Today we brewed an American Pale Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Caramel 20L and Munich malt. The target original gravity was 1.056, we under shot at 1.050 due to running to much water through the mash. The hop additions were Amarillo, Cascade, and Centennial. This brew will be dry hopped with Cascade. The yeast we used was slurry from the previous brew of American Ale yeast # 1056 from Wyeast. Active fermentation began within twelve hours. Also during the brew we transferred the 8 of the 10 gallons of the previous batch of pale ale into kegs. The left over 2 gallons will be used for some experimentation. Possibly adding some fruit or something. Also today we updated the Hot Liqueur Tank with a Blichmann "BrewMometer" thermometer. No more climbing up and reach into a hot tank of water to check the temp.
Saturday, October 18, 2008. Today we brewed an Apple Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Chocolate, and Carapils malt. The target original gravity was 1.052. We hit our OG on the nose this time. The hop additions were Fuggle and Hallertau. After flame out we steeped 4 pounds of apples (2 pounds red delicious and 2 pounds Granny Smiths). Cinnamon was also added, and it smelled like apple pie. Six gallons was collected out of the kettle so some growlers were employed in addition to the carboy for fermentation. The yeast used was British Ale #1098 from Wyeast. Active fermentation began within twelve hours. Also during the brew day, we transferred the 5 gallons of pale ale into the secondary and dry hopped with Cascade. The FG was 1.008 giving us an ABV of 5.5%.
Tuesday, October 29, 2008. Today we transferred the apple ale. Before the transfer, the kitchen staff peeled and cored 4 pounds of apples (2 pounds Red Delicious and 2 pounds Granny Smiths). The apples were steeped in 150 deg water. After cooling the steeped apples were placed in the fermenter with 1 cinnamon stick. The FG reading was 1.010 giving us an ABV of 5.4%. The brewery crew also transferred the 2 gallons of left over Pale Ale from the 10 gallon batch which we put in a keg with some apricot extract.
Tuesday November 25, 2008. Today a holiday ale was brewed at the main brewery. The brew master at the site assisted as we brewed on there rig. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Crystal 20L and Chocolate malt. We achieved an OG of 1.054 which was what we were shooting for. Several different spices (Cinnamon, ginger, all spice, etc…) were added near the end of the boil. Hop additions were Cluster @ 60 minutes and Fuggle @ 15 minutes. The yeast we used is London ale yeast # 1028 from Wyeast. Active fermentation began within 12 hours.
Tuesday December 9, 2008. Today the traditional December Bock was brewed. At a warm 41 degrees we continue to brew outside. The brew was an all grain 5 gallon batch. A new recipe was whipped up for this session. The grain bill consisted of a mixture of Pilsner, Munich, Crystal 40L and 80L, and Chocolate. The target original gravity was 1.064. We achieved 1.062 which was on the low side for a Bock. We did a 90 min boil with the hop additions of Liberty @ 60 minutes and Hallertau Hersbrucker @ 15 minutes. The yeast we used is Bavarian lager yeast # 2206 from Wyeast. Active fermentation began within 20 hours.
Also today the holiday ale was transferred into the secondary. A final gravity of 1.010 was achieved giving us an ABV of 5.7%.
The apple ale was transferred into a keg.
Tuesday, January 06, 2009. Transferred the Bock after a month of fermentation. The gravity is down to 1.018. Giving us an ABV of 5.8%. Low for a bock but the OG was low to begin with. Also transferred was the Holiday ale into the keg with the addition of some honey, molasses, and a vanilla bean. The kitchen staff boiled the honey over in the kitchen making the head chef ban the staff from the kitchen. In addition to all this, a 4th tap was added to the beer fridge.
Saturday January 24, 2009. Today a Doppelbock was brewed. At a warm 38 degrees we continue to brew outside. The brew was an all grain 5 gallon batch. A new recipe was whipped up for this session. The grain bill consisted of a mixture of Pale, Munich, Crystal 60L, Cara-Pils, Chocolate, and Black Patent malt. The starting original gravity was 1.087 for this brew. We did a 90 min boil with the hop additions of Tettnanger @ 60 minutes and Saaz @ 10 minutes. Also added to the boil were ½ pound dark brown sugar, ½ pound light brown sugar and 1 cup of robust molasses. The yeast we used was from the previous Bock which was Bavarian lager yeast # 2206 from Wyeast. Active fermentation began within 12 hours.
Saturday February 14, 2009. Today an Oktoberfest was brewed. At a warm 33 degrees we brewed outside again. The brew was an all grain 5 gallon batch. A new recipe was brewed up for this session. The grain bill consisted of a mixture of Pilsner, Munich, Crystal 20L, and Chocolate malt. The starting original gravity was 1.061 for this brew which is higher than expected. We did a 90 min boil with the hop additions of Perle @ 60 minutes and Tettnanger @ 15 and 10 minutes. The yeast we used was 2633 Oktoberfest Lager Blend yeast # 2633 from Wyeast. Active fermentation began within 24 hours.
Wednesday March 04, 2009. Today the Oktoberfest was transferred into the secondary with a FG of 1.012 giving us an ABV of 6.5%.
Also Today the Doppelbock was transferred into the secondary with a FG of 1.025 giving us an ABV of 8.3 %.
Saturday March 07, 2009. Today we brewed an IPA. The brew master from the main brewery was up to assist with this brew. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L and Munich. We achieved an OG of 1.069 which was right in the range we were shooting for. A 90 minute boil was done with Hop additions continuously added beginning at 60 minutes down to flame out in this order Summit 1oz, Columbus .5oz, Simcoe .5 oz, Centennial .5oz, Amarillo Gold 1oz. The yeast used was Wyeast #1056 American Ale.. Active fermentation began within 18 hours.
Saturday March 21, 2009. Today we transferred the IPA into the secondary. The gravity reading is high at 1.025 and should have been left in the primary fermenter longer. This may have been due to colder than normal fermentation temperatures.
Tuesday April 7, 2009. Today we dry hopped the IPA with Centennial .5oz, Summit .5oz, and Simcoe .5oz.
Saturday April 11, 2009. Today we transferred the IPA into the keg. With warmer temperatures the IPA continued to ferment with a final reading of 1.015 giving us an ABV 7.2%
Wednesday May 20, 2009. Today we brewed 10 gallons of a sweet stout. This session was done at the main brewery with the brew master from the main site overseeing this brew session. The grain bill consisted of a mixture of Pale, Crystal 60L, Roasted barley and Chocolate Malt. We achieved an OG of 1.062. A 60 minute boil was done with one Hop addition at 60 minutes of Target. The yeast used was Wyeast #1084 Irish Ale. Active fermentation began within 18 hours.
Tuesday May 26, 2009. Today begins a 2 week brew feast of 5 beers. Today we brewed a Rye Pale ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Rye, Crystal 40L and Flaked Wheat. We achieved an OG of 1.048. A 60 minute boil was done with Hop additions of Summit .5oz, @ 60min, Amarillo .75oz @ 10min, and Cascade .75oz @ 1min. The yeast used was Wyeast #1056 American Ale. Active fermentation began within 18 hours.
Wednesday May 27, 2009. Today we brewed a Pale Ale. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L and Munich. We achieved an OG of 1.057. A 90 minute boil was done with Hop additions of Amarillo 1oz, Cascade 1oz, and Centennial 1oz. The yeast used was Wyeast #1056 American Ale. Active fermentation began within 18 hours.
Friday May 29, 2009. Today we brewed an Irish Red. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of. Carmel Pils, Special Roast, Biscuit, Chocolate and Pale. We achieved an OG of 1.070. A 60 minute boil was done with Hop additions of E.K. Goldings 1oz. and Willamette 1oz. Wyeast #1084 Irish Ale Yeast was used. Active fermentation began within 12 hours.
Tuesday June 2, 2009. Today we brewed an IPA. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L and Munich. We achieved an OG of 1.070. A 90 minute boil was done with Hop additions continuously added beginning at 60 minutes down to flame out in this order Simcoe .5oz, Summit .5oz, Columbus .5oz, Centennial .5oz, Amarillo .5oz, and Cascade .5oz. The yeast used was slurry of Wyeast #1056 American Ale from the Rye Pale Ale. Active fermentation began within 8 hours.
Also today the Rye Pale Ale was transferred into the secondary with an FG reading of 1.010.
Thursday June 4, 2009. Today we brewed a Double IPA. The brew was an all grain 5 gallon batch. The grain bill consisted of a mixture of Pale, Pilsner, Crystal 20L, Munich and Flaked Wheat. We achieved an OG of 1.086 which was right in the range we were shooting for. A 90 minute boil was done with Hop additions continuously added beginning at 60 minutes down to flame out in this order Summit 1oz, Warrior .5oz, Simcoe .5 oz, Centennial .5oz, Amarillo Gold .5oz and Cascade .5oz. The yeast used was slurry of Wyeast #1056 American Ale from the Pale Ale. Active fermentation began within 8 hours.
Today we also transferred the Pale Ale into the secondary with an FG reading of 1.012.
