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Date started:      18 November 2003
Volume:            24 litres

Initial density:   1044
Brix:              11.3
Wort pH:           4.4

Ingredients:

2.8kg   Coopers Pale Malt extract
700g    Sucrose
250 g   Crystal malt
40g     Fuggles pellets (5% alpha acid)
30g     East Kent Goldings pellets (6.1% alpha acid)
        Coopers Pale Ale Yeast from brew 10.

Hops boiled with water, sugar, citric acid for 60 minutes.
Malt dissolved, boiled 30 minutes separately, cooled in sink.
Crystal malt steeped in water at 70° for 30 minutes, barely boiled (danger of burning),
  sparged.
Cooled with cold water to 33°.
Dry hopped with Goldings.

Fermentation progress:

18.XI   pm      25°     pitched
19.XI   am      18°     0.49 Hz
        pm      18°     0.67 Hz
20.XI   am      18°     0.46 Hz
        pm      18°     0.33 Hz
21.XI   am      18°     0.24 Hz
        pm      18°     0.19 Hz
22.XI   am      18°     0.14 Hz
        pm      18°     0.14 Hz
23.XI   am      19°     0.10 Hz
        pm      19°     0.05 Hz
24.XI   am      19°     0.037 Hz
                racked.  Density 1009, 5.3% Brix, pH 3.9

27.XI           midday      bottled.  Density 1003, 5.3% Brix, pH 3.7
                            flavour fuller than previous brews, slight
                            acrid aftertaste.


Bottling statistics:
        Bottles size    total
        9       0.75 l  6.75 l
        13      0.5 l   6.5  l
        27      0.375 l 10.125 l

        Total           23.375

Differences from brew 11

• Add 5% sugar as crystal malt.
• Wort cooled immediately.

Obvious mistakes

• Despite all cooling attempts, the final wort temperature was 33°.
• Wort pH low, presumably due to citric acid.
• Diluted wort to 24 litres, not 25 (only noticed at bottling time)