Date started:   7 October 2009

10.013 kg        Powells Ale Malt
1.008 kg         Roast barley
202 g            Chocolate malt

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                Wyeast 1271 American Ale II Yeast, from brew 132
85 g            Pride of Ringwood, 8.9%, 60 min
31 g		Hallertau, 3.7%, 2006 harvest, 10 min

Volume:         72 litres
Initial density:  12.2%, pH 5.8?
      

Procedure

• 10:11: Mash in 40 l water at 71° → 65°.
• 11:00: Temperature 63°, start heating
• 11:10: 72°, stop heating.
• 11:58: 70°, start sparging. 20.0%, pH 5.8 (?).
• 13:16: End sparge, 72 l, last runnings 1.5%, pH 6.3.
• 13:22: Boil
• 13:29: Add Pride of Ringwood.
• 14:18: Add Hallertau.
• 14:29: Cool.
• 16:09: Pitch

Fermentation temperature

Notes

• pH seems very high, especially for a stout. I need to calibrate my pH meter.