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Date started:      5 December 2003
Volume:            25 litres

Initial density:   1045
Brix:              11.5 (top)
                   11.9 (bottom)
Wort pH:           4.6

Ingredients:

3.66 kg Coopers Pale Malt extract
150 g   Crystal malt
36g     Fuggles pellets (5% alpha acid)
30g     East Kent Goldings pellets (6.1% alpha acid)
        Wyeast 1275 "Thames Valley" yeast from second fermentation 
        of Brew 13

Hops boiled with water for 30 minutes.
Malt extract added, boiled further 30 minutes, 
Crystal malt steeped for 45 minutes, added to wort, brought back to boil, 

Sparged, cooled to 38°.  Diluted with preboiled, cooled water to 27°.
Dry hopped with Goldings, pitched

Fermentation progress:

5.XII   midday          27°     pitched
        pm              24°     0.66 Hz
        late            24°     1.0  Hz
6.XII   am              21°     0.63 Hz                        
        pm              20°     0.26 Hz
7.XII   am              19°     0.19 Hz                        
        pm              20°     0.18 Hz
8.XII   am              20°     0.12 Hz                        
9.XII   am              20°     0.058 Hz
        pm              21°     0.065 Hz
10.XII  am              21°     0.043 Hz
	pm		21°	0.025 Hz
11.XII  am              18°     0.022 Hz
			racked.  Density 1008, 5.8% Brix, pH 3.8

15.XII			Bottled with 6 g/l sucrose.
			Density 1008, 6.1% Brix, pH 3.8

Bottling statistics:
        Bottles         size    total
	16		.75l	12.0 l
	 1		.5l	 0.5 l
	29		.375l   10.875 l
        Total           	23.375 l

Differences from brew 13

• Less crystal malt.
• No sucrose.

Obvious mistakes