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Date started:   16 May 2004
Volume:         29 litres

0.050 kg        DME, for starter
0.075 kg        Coopers extra pale malt extract, for starter
                Wyeast 2565 Kölsch Yeast from starter

4.75 kg         Pilsner Malt
0.25 kg         TF Caramalt 30 EBC (?)

20 g            Pride of Ringwood 10.1% AA, 70 min
25 g            Tettnang 5.5% AA, 10 min

Alcohol:        5.5% v/v (calculated)
IBU:            27

• Malt added to 10 l water at 64° in masher. Resultant temperature: 59°, pH 4.9 after 3 minutes.
• Left 10 minutes, temperature increased to 63°. Placed in oven at 63°.
• Left 45 minutes, temperature constant. pH 5.0, > 21% Brix. Placed on stove, temperature increased to 72°. Placed in oven at 72°, mashed for further 45 minutes.
• Initial wort pH 5.1, > 21% Brix. Sparge attempts failed due to mechanical problems. Mash left for 1 hour while fixing problems.
• Sparged total of 30 litres.
  • After 20 litres, pH 5.1, 10% Brix (!).
  • After 26 litres, pH 5.2, 5.1% Brix.
  • After 29 litres, pH 5.4, 3.8% Brix.
  • After 30 litres, pH 5.5, 2.8% Brix.
• Boiled with hops for 50 minutes, lost only ½ litre. Plan was to lose 5 litres. As a result, the volume was much higher than intended.
• Add cooler, warm for 5 minutes.
• Add Tettnanger, boil for 10 minutes.
• Cool to 28°, rack to fermenter.
• Aerate for 40 minutes. Foam overflowed fermenter slightly.
• Pitch at 25°.

Initial density (bottom):  1043
Final density:             1011 (calculated)
                           1012 (actual)
Brix:                      11.1%

pH (bottom):               5.1
IBUs:                      27 (calculated)
Potential ethanol:         
                           

Date    time    freq      wort    surroundings

17.V.   am  1.22      24.0°     16.0°
        pm  0.67      21.0°     15.0°
18.V.   am  0.17      18.0°     16.0° overflowed airlock
        pm  0.086     20.0°     19.0° (heating)
19.V.   am  0.20      21.0°     19.5° (heating)
        pm  0.11      21.0°     17.0°
20.V.   am  0.013     19.5°     17.0°
        midday        racked
                      Density 1013
                      6.3% Brix
                      pH 3.7

21.V.   am  negligible 18.0°     19.0° (no heating)

22.V.   am  bottled with 243 g saccharose (9 g/l)
        Density 1016 after priming = 1012 before priming
        6.9% Brix after priming = 6.0% Brix before priming
        pH 3.4


Bottling statistics:
        Bottles         size      total
    16      0.75 l     12.0 l
    22      0.5 l      11.0 l
     9      0.375 l     3.375 l

     Total             26.375

Notes

• This brew is the similar to Brew 27 except for:
  • Full mash.
  • Used both Pride of Ringwood and Tettnang hops.
  • Heavily aerated before fermentation.

Mistakes

• Problems with sparging meant potential oxidization (scum on boil was brown). Sparge also relatively cloudy as a result, and extract much lower than intended.

Notes

• Very crisp flavour on bottling. “Australian” taste about it; is this the Pride of Ringwood?