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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.  

Differences from brew 10

• 25 % sugar as hydrolyzed sucrose.
• Wort cooled immediately.
• Hops boiled with water, not malt.
• Less hops.

Obvious mistakes

• Didn't boil extract.