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Date started:      17 December 2003
Volume:            25 litres

Initial density:   1051 (planned)
           1052 (actual)
           13.1% Brix (top)
           13.5% Brix (bottom)
           pH 5.0
Ingredients:

0.10 kg Barley malt extract (starter)
2.51 kg Wheat Malt
2.03 kg Pilsener Malt
0.53 kg Münchner Malz

34 g    Hallertauer Hersbruck pellets, 4% alpha acid
 5 g    East Kent Goldings, 6.1% alpha acid
        Wyeast 3068 yeast from starter (2nd level)

Warm to 63°, rest for 30 minutes in warm oven. Temperature dropped to 61°. pH 4.7.

Warm to 73°, rest for 45 minutes in warm oven. Temperature dropped to 71°.

Warm to 78°, rest for 15 minutes at room temperature. Sparged.

Fermentation progress:

18.XII   pm     22°     Pitched
19.XII   am     21°     0.26 Hz     (fridge temperature 18°)
         pm     22°     0.85 Hz     (fridge temperature 17°)
20.XII   am     20°     0.70 Hz     (fridge temperature 15°)
         pm     18°     0.045 Hz    (fridge temperature 15°)
21.XII   am     20°     0.049 Hz    (fridge temperature 19°)
         pm     20°     0.015 Hz    (fridge temperature 19°)
                        3.8 l dregs
22.XII   am     20°     0.012 Hz    (fridge temperature 19°)
                        3.8 l dregs
         pm     racked  density 1012
                        pH 3.5
                        7.1% Brix
                        "Wheaty" flavour not noticed in previous brews.
                        Dregs appear to be mainly yeast.
24.XII  midday  bottled with 390g Cooper's Malt extract (== 265 g sucrose,
                        12 g/l)
                        SG 1017 (= 1012 before priming)
                        8.1% Brix (= 6.9% before priming)
                        pH 3.4
                        Wheat flavour modified, less objectionable
                        Strong head obvious.

Bottling statistics:
        Bottles size    total
        30      0.5 l   15    l
        18    0.375 l    6.75 l

        Total           21.75

Obvious mistakes

• Recipe should have had all Hallertauer hops, but I didn't have enough. Presumably the Goldings won't make too much difference in this recipe.
• Temperature control is still marginal. This stuff generates too much heat during fermentation.