Greg's home page
Greg's diary
Brewing home page

Date started:      5 January 2004
Volume:            25 litres

Initial density:   1050 (calculated)
                   1054 @23° (measured, bottom)
Estimated alcohol: 5.4%

Brix:              14.3 (top, bottom)
Wort pH:           4.5

Ingredients:

135 g     Coopers Pale Malt extract (starter)
4.405 kg  Coopers Pale Malt extract
0.225 kg  Sucrose (priming)

37g     East Kent Goldings pellets (6.1% alpha acid)
        Wyeast 1275 "Thames Valley" yeast.

Hops boiled with extract for 75 minutes.

Cooled with boiled ice to 14°, warmed with boiling water to 23°.

Fermentation progress:

5.I 	pm  	23° 	pitched
6.I 	am	21.5°	0.36 Hz		thermostat 19°
 	pm	20°	0.27 Hz		thermostat 17.5°
7.I 	am	19°	0.23 Hz		thermostat 17.5°
 	pm	20°	0.21 Hz		thermostat 19°
8.I 	am	20°	0.20 Hz		thermostat 19°
 	pm	20°	0.18 Hz		thermostat 19°
9.I 	am	20.5°	0.14 Hz		thermostat 19°
 	pm	20°	0.13 Hz		thermostat 18.5°
10.I 	am	20°	0.16 Hz		thermostat 19°
 	pm	20°	0.13 Hz		thermostat 18.5°
11.I 	pm	20°	0.14 Hz		thermostat 18.5°
12.I	am	20°	0.13 Hz		thermostat 18.5°
	pm	20°	0.11 Hz		thermostat 18.5°
13.I	am	20°	0.10 Hz		thermostat 18.5°
	pm	20°	0.085 Hz	thermostat 18.5°
14.I	am	20°	0.069 Hz	thermostat 18.5°
	pm	20°	0.065 Hz	thermostat 18.5°
15.I	am	20°	0.032 Hz	thermostat 18.5°
16.I	am	20°	0.033 Hz	thermostat 18.5°
	pm	racked.  Density 1014, 7.9% Brix, pH 4.0
21.I		bottled.  
		Density 1014
		8.1% Brix after priming = 7.2% Brix before
		pH 3.9

Bottling statistics:
        Bottles         size    total
	14		0.75 l	10.5 l
	12		0.5  l	 6.0 l
	20		0.375 l	 7.5 l

        Total                   24.0 l

Differences from brew 18

• No crystal malt.

Obvious mistakes

• Finger trouble cooling wort, initially to 14°.
• Spilt some wort in the process, possibly 100 ml.