Greg's home page
Greg's diary
Brewing home page
Date started: 27 December 2003 Volume: 25 litres Initial density: 1051 (calculated) 1049 @26° (measured) 1050 @20° (corrected) Estimated alcohol: 5.4% Brix: 13.1 (top) 13.3 (bottom) Wort pH: 4.5 Ingredients: 4.0 kg Coopers Pale Malt extract 135 g Coopers Pale Malt extract (starter) 225 g sucrose (priming) 160 g Crystal malt 37g East Kent Goldings pellets (6.1% alpha acid) Wyeast 1275 "Thames Valley" yeast. Hops boiled with extract for 60 minutes. Crystal malt steeped at 55°-62° for 45 minutes, added to wort, brought back to boil for final 15 minutes. Cooled with boiled ice to 26°. Fermentation progress: 27.XII midday 26° pitched fridge 18° 28.XII am 20° 0.67 Hz fridge 18° pm 20° 0.39 Hz fridge 17.5° 29.XII am 20° 0.45 Hz fridge 18.5° pm 20° 0.28 Hz fridge 18.5° 30.XII am 21° 0.23 Hz fridge 19° pm 20° 0.20 Hz fridge 18° 31.XII am 20° 0.16 Hz fridge 18° 1.I am 20° 0.10 Hz fridge 18° pm 20° 0.11 Hz fridge 18.5° 2.I am 20° 0.087 Hz fridge 18.5° 3.I am 20° 0.067 Hz fridge 18.5° racked. Density 1013, 7.1% Brix, pH 3.7 10.I bottled. Density 1010 = 1007 before priming 7.4% Brix = 6.5% before priming pH 3.8 Bottling statistics: Bottles size total 10 0.75 l 7.5 l 11 0.5 l 6.5 l 31 0.375 l 11.625 l Total 25.625 l
Greg's home page | Greg's diary | Greg's photos |