Brewery Operations

Batch Recording & Paperwork

Every brew documented. Every log complete. No exceptions.

Barry's rule on paperwork: All paperwork is always up to date. Always. No excuses. Open any logbook in this brewery and it must be complete and current. This is non-negotiable.

Batch Record Requirements

Every brew must have a complete batch record. This is how we maintain quality, trace issues, and control costs.

Field	Format / Notes
Batch number	KBC-YYYY-NNN (e.g. KBC-2026-042)
Date brewed	DD/MM/YYYY
Beer style / recipe name	Must match Breww recipe name exactly
Recipe version	If modified from standard, note the version
Target volume	Litres (from recipe)
Actual volume	Litres (measured post-boil and into fermenter)
Ingredients used	Exact weights — every malt, hop, yeast, adjunct. Lot numbers where available.
Mash schedule	Temperature steps, rest times, water volumes, strike temp
Pre-boil gravity	Measured with calibrated hydrometer (not estimated)
OG (Original Gravity)	Post-boil, measured and recorded
Fermentation start	Date and temperature set
Gravity readings	Every 24-48 hours during active fermentation
FG (Final Gravity)	Confirmed with two consecutive identical readings
ABV	Calculated from OG and FG
Packaging date & format	Kegs (30L/50L), cans (330ml), quantities of each
Best before date	Applied to all packaging
Brewer signature	You sign every batch record you brew
Deviations / notes	Off-spec readings, equipment issues, recipe changes, any anomaly

System of Record

Breww is the primary system of record. All batch data must be entered into Breww — this is where Barry checks production data.
Paper backup: maintain a physical brew log binder as redundancy. If Breww goes down, we still have records.
Both must match. If there's a discrepancy between Breww and the physical log, investigate and correct it immediately.

Why This Matters

Traceability: If a customer reports an issue with a keg, we must trace it back to a specific batch, ingredients, and process. Without records, we're blind.
Consistency: Reviewing batch records over time is how we maintain the same beer quality from batch to batch. Deviations show up in the data before they show up in the glass.
Compliance: If KBC ever pursues BRC certification or an FSAI inspection, complete batch records are non-negotiable.
Cost control: Knowing exact ingredient usage per batch is how we calculate true COGS. See the Brew Cost Calculator.

All Required Documents

This is the complete list of paperwork Michael is responsible for maintaining:

Document	Frequency	Location
Batch records	Every brew	Breww + physical binder
CIP logs	Every CIP cycle	Physical binder
Daily cleaning log	Daily	Physical binder
Temperature logs (cold room, fermentation)	Daily	Physical binder / Breww
Ingredient receiving log	Every delivery	Physical binder
Water discharge log	Monthly (brew days logged daily)	Physical binder
Keg delivery records	Every delivery	Breww
Equipment maintenance log	As needed	Physical binder