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Date started:      11 January 2004
Volume:            23 litres

Initial density:   1601 (calculated)
                   1050 @20° (measured, bottom)
Estimated alcohol: ??

Brix:              12.5 (top)
                   15.1 (bottom)
Wort pH:           5.0

Ingredients:

100 g   Dried malt extract (starter)
3.83 kg Coopers Pale Malt extract (estimated)
100 g   Caramünchen

44g     Fuggles (5% alpha acid)
        Wyeast 1275 "Thames Valley" yeast.

3.5g    Calcium carbonate, dissolved in citric acid == 56 ppm Ca++
1.5 g   NaCl, == 25 ppm Na+, 38 ppm Cl-

Hops boiled in water for 60 minutes.

Caramünchen steeped at 55°-62° for 15 minutes, added to wort with malt extract, brought
back to boil for 5 minutes.

Cooled with boiled ice to 20°.

Fermentation progress:
11.I    pm      20°     pitched         fridge 18.5°
12.I    am      20°     barely active
        pm      20°     0.18 Hz         fridge 18.5°
13.I    am      20°     0.22 Hz         fridge 18.5°
        pm      20°     0.25 Hz         fridge 18.5°
14.I    am      20°     0.29 Hz         fridge 18.5°
        pm      20°     0.24 Hz         fridge 18.5°
15.I    am      20°     0.22 Hz         fridge 18.5°
        pm      20°     0.24 Hz         fridge 18.5°
16.I    am      20°     0.16 Hz         fridge 18.5°
        pm      20°     0.095 Hz        fridge 18.5°
17.I    am      20°     0.091 Hz        fridge 18.5°
        pm      20°     0.065 Hz        fridge 18.5°
18.I    am      20°     0.092 Hz        fridge 18.5°
19.I    am      20°     0.058 Hz        fridge 18.5°
20.I    am      20°     0.043 Hz        fridge 18.5°
21.I    am      20°     0.040 Hz        fridge 18.5°
22.I		racked
		Density 1013
		7.3% Brix
		pH 3.9
26.I		bottled with 200 g sucrose (9 g/l)
		Density 1011
		7.6% Brix (6.7% before priming)
		pH 3.9

Bottling statistics:
        Bottles         size    total
	14		0.75 l	10.5 l
	20		0.5 l	10.0 l
	 5		0.375 l	 1.875 l

        Total                   22.375 l

Differences from brew 19

• Added some Caramünchen.
• 25 IBUs calculated.
• Added minerals to simulate London water

Obvious mistakes

• Forgot to weigh malt extract. This was the remainder of the malt in the bucket. Value specified is the median between recollection of weight of container + malt on the one hand and the calculated remainder on the other hand.
• Water had a brownish precipitate. Not clear what it is, nor whether it will have any effect on the final beer.