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Date started:   1 August 2004
Volume:         25 litres

                Wyeast 1318 London Ale Yeast III, starter from Brew 33

100 g           BiLo "draft" hopped malt extract, for starter (shared with Brew 36)

5044 g          JWM Traditional Ale Malt, 6.7 EBC
 263 g          TF Crystal Malt, 40-60 EBC

Minerals:
MgSO4           200 ppm     5.06 g  20 ppm Mg++
                                    80 ppm SO4--
CaSO4.½H20      83 ppm      2.05 g  23 ppm Ca++
                                    55 ppm SO4--
CaCO3           200 ppm     5.00 g  80 ppm Ca++
citric acid                         7.00 g  (to dissolve CaCO3)

22.1 g          Pride of Ringwood 10.1% AA, 60 min
33.1 g          Tettnang 5.5% AA, 10 min

• 7:22: Plain malt added to 12 l water at 66°, dropped to 60° Mashed for 10 mins.
• 7:32: 12.5% Brix, pH 5.3. Warm to 70°, add crystal.
• 7:42: Mash in oven 60 min. End temperature> 68°, pH 5.4, >23% Brix.
• Sparged total of 29 litres.
  • 9:27: 20 litres, 4.1 % Brix, pH 5.6
  • 9:31: 23 litres, 2.7 % Brix, pH 5.6
  • 9:36: 25 litres, 2.1 % Brix, pH 5.7
  • 9:38: 28 litres, 2.0 % Brix, pH 5.8
  • 9:42: 29 litres, 1.7 % Brix, pH 5.7
• 9:50: Comes to boil. Add PoR.
• 10:40: Add Tettnanger.
• 10:50: Cool to 21°.
• 11:10: Rack to two fermenters (10/12 litres). Keep remainder in jug to separate trub. Aerate.
• 11:41: Foam threatens to overflow. Add wort from jug.
• 11:52: Finish aerating, put together in one fermenter.
• 12:05: Pitched at 21°.

Initial density:           1048 (25 litres)
Final density:             1012 (calculated)
Brix:                      12.1%
pH:                        5.0


Date      time     freq
1.  VIII  20:50    0.031
2.  VIII   8:30   0.81 Hz
          11:40   0.88 Hz
          18:00   0.40 Hz
3.  VIII   9:50   0.077 Hz  
          17:15   0.014 Hz  SG 1022, 7.2% Brix
7.VIII    14:00                1021, 8.1% Brix
9.VIII    16:00   racked, 7.7% Brix
14.VIII           bottled, FG 1018, 7.6% Brix, pH 
                  196 g saccharose (8 g/l)
                  8.3% Brix after priming

Bottling statistics:
        Bottles         size      total
           12           0.75 l    9.0 l
           13           0.5 l     6.5 l
           23           0.375 l   8.625 l
         
  Total    48                    24.125 l
         

Notes

• This brew is the similar to Brew 33 except for lighter crystal malt (EBC 40-60 instead of 140).
• 14 November: Tastes much rougher than Brew 36, which varies only in the malts. Certainly a reason to stick with German malts.

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