Specific Water Well Detail | ||
Location Info | |||
Owner: Levens, Randy | Status: Constructed | ||
Location: T25S, R40W, Sec. 6, NW NW NW NW | County: Hamilton | ||
Directions: from the intersection of Hwy 278 Co Rd 25: E 200' and S 300' | |||
Latitude: 37.913568 | Longitude: -101.7609728 | Datum NAD 27 | |
Latitude: 37.913582 | Longitude: -101.761427 | Datum NAD 83 | |
Longitude and latitude from GPS measurements. | |||
GPS Latitude: 37.913582 | GPS Longitude: -101.761427 | Datum WGS84 | |
View well on interactive map |
General Info | ||
Well Depth: 380 ft. | Elevation: 3354 ft. | |
Static Water Level: 294 ft. | Est. Yield: 25 gpm. | |
Comp. Date: 11-Nov-2020 | Well Use: Domestic, Livestock | |
DWR Applic. #: | Other ID: |
Driller Info | ||
Driller: Nash WW Srvc | License #: 846 |
Scanned Form | |
View scan of this form in PDF format. | |
You will need the Acrobat PDF Reader, available free from Adobe, to read this file. |
Chemical Sample Submitted?:
Water Well disinfected?: | ||
Casing Info | ||
Casing Type:
Casing Joints: |
Diam: in. to ft | |
Casing height above land surface: in
Casing Weight: lbs/ft Wall thickness or gauge no.: |
Screen and Perforation Info | ||
Screen Type: | Screen Openings: | |
Screen-perforated intervals | From: ft to ft | |
Gravel pack intervals | From: ft to ft |
Grout Info | ||
Grout used: | From: to ft |
Source of Possible Contamination | ||
Source: | ||
Direction from well: | Distance: ft |
Lithologic Log
(Log data entered by KGS.) | ||
From: 0 ft. to 40 ft. | fine-medium sand | |
From: 40 ft. to 60 ft. | fine-medium sand with brown clay | |
From: 60 ft. to 90 ft. | fine-medium sand with tan brown clay and caliche rock layers | |
From: 90 ft. to 100 ft. | blue clay | |
From: 100 ft. to 180 ft. | blue shale | |
From: 180 ft. to 200 ft. | gray clay and gray sandstone | |
From: 200 ft. to 220 ft. | gray sandstone and gray clay | |
From: 220 ft. to 280 ft. | gray clay and gray sandstone | |
From: 280 ft. to 376 ft. | gray sandstone and gray clay | |
From: 376 ft. to 385 ft. | blue shale |