Date started:   29 May 2008

9.087 kg        Powells Ale Malt
1 kg            Roast barley
200 g           Chocolate malt

                Wyeast 1728 Scottish Ale Yeast, from brew 130
60 g            Pride +, 2006 harvest, 13.0%, 70 min
30 g		Tettnang, 2009 harvest, 20 min

Volume:         60 litres

      

Procedure

• Mash in 40 l water at 69° –> 62°, heat to 63°
• 45 minutes at 63°
• 45 minutes at 72°
• Sparge 60 l. First runnings 18.2° P, pH 5.0 (!), last runnings 1.5° P, pH 5.4.

Fermentation temperature

Notes

• Start fermentation at 16°, partially out of interest, partially to avoid overflow.