Date started: 5 May 2008
9.210 kg Powells Ale Malt
1.546 kg Joe White Caramalt, 40 EBC
1.002 kg Joe White XXX Crystal
Wyeast 1728 Scottish Ale Yeast, from brew 129
55 g Pride +, 2006 harvest, 13.0%, 70 min
65 g Pride of Ringwood, 20096 harvest, 70 min
100 g Hallertau, 2009 harvest, 10 min
Volume: 60 litres
Procedure
11:17 |
|
Add base malt to 30 litres at 67ð. Resultant temperature 61ð |
11:21 |
|
Start heating. |
11:23 |
|
Add caramel malts. |
11:26 |
|
63ð, rest. |
12:2 |
|
(45 minutes) Temperature 61ð, start heating. |
12:14 |
|
Stop heating, temperature 72ð. |
13:7 |
|
Start sparge, temperature 70ð. First runnings > 24%, pH 5.6 |
14:20 |
|
Stop sparge |
14:26 |
|
Boil. Add bittering hops. |
15:15 |
|
Gas cylinder empty, change over |
15:29 |
|
Add Hallertau |
15:40 |
|
Start cooling. Wort 12.3%, pH 5.4. |
|
6 May, 10:00 |
|
Finish racking, pitch |
Fermentation temperature
Notes
-
Use 1 kg of XXX crystal instead of the 600 g in previous brews.
-
Start fermentation at 14ð, partially out of interest, partially to avoid overflow.