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Date started: 12 November 2003 Volume: 26.5 litres Initial density: 1046 Ingredients: 2.9kg Coopers Pale Malt extract 700g Sucrose 38g Fuggles pellets (5% alpha acid) 30g East Kent Goldings pellets (6.1% alpha acid) Coopers Pale Ale Yeast starter Hops boiled with water, sugar, citric acid for 60 minutes. Malt dissolved, briefly boiled. Cooled with cold water to 36°. Dry hopped with Goldings. Fermentation progress: 12.XI midday 36° Pitched (!) pm 25° no activity 13.XI am 18° 0.31 Hz pm 18° 0.52 Hz 14.XI am 18° 0.44 Hz pm 18° 0.36 Hz (measured Yvonne) pm 18° 0.27 Hz (measured Greg) 15.XI am 18° 0.24 Hz pm 18° 0.24 Hz 16.XI am 18° 0.19 Hz pm 18° 0.18 Hz 17.XI am 18° 0.14 Hz pm 18° 0.15 Hz 18.XI am 18° 0.09 Hz pm 18° 0.08 Hz racked, pH 3.7, SG 1008, Brix 5.3% good malty, hoppy flavour. 21.XI midday 18° bottled with 225 g sucrose (8 g/l) density 1004, 5.1% Brix, pH 3.7 Taste a little thinner than brew 10 Bottling statistics: Bottles size total 10 0.75 l 7.5 l 13 0.5 l 6.5 l 29 0.375 l 10.875 l Total 24.875 Problems bottling: lots of hops in final beer. 11* marks the (0.5 l) bottle filled by topping up from hydrometer tube.
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