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Date started:   2 March 2004
Volume:         26 litres

4.175 kg        Coopers extra light malt extract
20 g            Pride of Ringwood 10.1% AA, 60 min
20 g            Tettnang 5.5% AA, 5 min
230 g           saccharose (priming)

Alcohol:        5.7% v/v (calculated)
                4.7% v/v (based on initial density)
IBU:            27

Malt extract boiled for 10 minutes with about 5 litres water, cooled
to 40°.

Hops boiled in water for 60 minutes, 20 g Tettnanger added 5 minutes from end.  Diluted to
8 litres, extreact added.  Resultant temperature 29°.  Pitched with Wyeast 1275 Thames
Valley yeast slurry from rack of Brew 23.

Initial density (bottom):  1046 @ 28° = 1048 @20°
Final density:             1012 (calculated)
Brix:                      11.9% (bottom)
                           11.8% (top)
                           11.93% (calculated)
pH (bottom):               4.8
IBUs:                      27 (calculated)
Potential ethanol:         4.68% v/v
                           3.72% w/w

Date    time    freq    wort    surroundings
2.iii   midday  pitched         29.0°
        pm  none        25.0°   15.5°
3.iii   am  0.56 Hz     20.0°   15.5°
        pm  0.38 Hz     18.5°   15.5°
4.iii   am  0.30 Hz     18.0°   15.5°
        pm  0.30 Hz     18.0°   15.0°
5.iii   am  0.22 Hz     17.5°   15.0°
6.iii   am  0.12 Hz     17.5°   16.0°
7.iii   am  0.060 Hz    18.0°   16.0°
        midday  racked
8.iii   am  0.030 Hz    18.0°   16.5°
9.iii   am  0.024 Hz    18.0°   16.5°
10.iii  am  0.013 Hz    18.0°   16.5°
        midday  bottled with 230 g saccharose (8.8 g/l)
                Density 1016 after priming (1011 before priming)
                7.3% Brix (6.4% before priming)
                pH 4.2

Bottling statistics:
        Bottles         size    total
     2      0.75 l   1.5 l
    28      0.5 l   14.0 l
    28      0.375 l 10.5 l

        Total                   26.0 l

Notes

• This brew is the same as Brew 23 except for:
  • No Carmünchen (unintentional)
  • Pride of Ringwood as bittering hop instead of Fuggles/Goldings/Tettnang mix.
  • Pitched with very active yeast slurry instead of starter.
  • Secondary fermentation proceeded longer, very clear at bottling time.