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Date started:   16 May 2004
Volume:         26 litres

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

4.75 kg         Pilsner Malt
0.25 kg         TF_Caramalt 30 EBC

38 g            Tettnang 5.5% AA, 60 min
22 g            Tettnang 5.5% AA, 10 min

• 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 27 litres.
  • After 20 litres, pH 5.1, 3.9% Brix.
  • After 24 litres, pH 5.3, 1.9% Brix.
  • After 27 litres, pH 5.6, 2.0% Brix.
• Boiled with hops for 50 minutes, lost 1 litre.
• Add cooler, warm for 5 minutes.
• Add Tettnanger, boil for 10 minutes.
• Cool to 28°, rack to fermenter.
• Aerate for 10 minutes. Foam overflow problems prevented more aeration.
• Pitch at 25°

Initial density:           1048 (calculated)
                           1050 @20° (measured, bottom)
Final density:             1012 (calculated)
Brix:                      12.8%

pH (bottom):               5.1
IBUs:                      25 (calculated)
Potential ethanol:         
                           

Date    time    freq      wort    surroundings
17.V.   am      0.54      24.0°     16.0°
        pm      0.53      19.0°     15.0°
18.V.   am      0.11      18.0°     15.0°
        pm      0.14      19.0°     19.0° (heating)
19.V.   am      0.18      21.0°     19.5° (heating)
        pm      0.13      20.0°     17.0°
20.V.   am      0.088     19.0°     17.0
        pm      0.080     19.0°     18.0° (set to 19.0°, no heating)
21.V.   am      0.050     18.0°     19.0° (no heating)
22.V.   am      0.062     21.0°     19.0° (heating)
23.V.   am      0.041     20.0°     18.0° still 5cm Kräusen
24.V.   am      0.027     18.0°     16.5° (setting 18.0°) Kräusen dying
25.V.   am      0.037     20.0°     19.0° heating
        midday  racked 
                Density 1016
                7.8% Brix
                pH 3.9
26.V.   am      0.052     21.0°     18.0° heating
27.V.   am      0.027     18.5°     16.0°
28.V.   am      0.025     20.5°     17.5° heating
29.V.   am      ?         18.5°     19.0° cooling
        bottled Density 1016 after priming == 1012 before priming
                7.7% Brix after priming = 6.8% before priming
                pH 3.8

Bottling statistics:
        Bottles         size      total
        16              0.75 l     12.0 l
        20              0.5 l      10.0 l
         8              0.375 l     3.0 l

         Total                     25.0 l

Notes

• This brew is the same as Brew 28 except for:
  • Used only Tettnang hops.
  • No problems with sparging.
  • Aerated less (10 minutes instead of 40).