Date started:   5 May 2008

9.260 kg        Powells Ale Malt
1.527 kg        Joe White Caramalt, 40 EBC
1.067 kg        Joe White XXX Crystal

                Wyeast 1271 American Ale II Yeast, from starter

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 67°. Resultant temperature 61°
11:21		Start heating.
11:23		Add caramel malts.
11:26		63°, rest.
12:2		(45 minutes) Temperature 61°, start heating.
12:14		Stop heating, temperature 72°.
13:7		Start sparge, temperature 70°. 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 14°, partially out of interest, partially to avoid overflow.