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Date started:   13 November 2004
Volume:         27 litres

100 g           BiLo "draft" hopped malt extract, for starter

2.519 kg        Hoepfner Pilsener Malt
2.518 kg        Vienna Malt
0.150 kg        Weyermann Caraaroma malt (350 EBC).

                Wyeast 1007 German Ale yeast, from brew 38
1 g             Wyeast yeast nutrient
no              minerals

22 g            Pride of Ringwood 10.1% AA, 60 min
40 g            Tettnang 5.5% AA, 10 min

• 10:53: Pale malt (at 17°) added to 13 l water at 67°, dropped to 62°. Mashed for 10 mins.
• 11:03: Warm to 72°
• 11:07: 18.0% Brix, pH 5.2. Add Caraaroma.
• 11:12: Reached temperature. Mash in oven.
• 12:12: End temperature; 70°, pH 5.3, >23% Brix.
• Sparged total of 29 litres. At 20 l 4.8% Brix, pH 5.5. Final runoff 1.1% Brix, pH 5.9. Final wort 12.2%, pH 5.1 before boiling (expected: 10.2).
• 13:06: Comes to boil. 13:11 Add PoR, yeast nutrient.
• 13:48: Add Cooler
• 14:01: Add Tettnanger.
• 14:11: Cool to 21°.
• 14:30 Rack to two fermenters (12, 14 litres). Keep remainder in jug to separate trub. Aerate.
• 14:53: Complete aeration (20 minutes), wait for foam to subside.
• 14:50: Pitched at 23°.
• 15:48 pitched at 24°. Fridge set to 15°.

Actual volume:             27 litres
Initial density:           1047 (corresponds to 11.7% Brix)
Brix:                      12.5% (corresponds to OG 1050.5)
"Brewhouse efficiency":	   85% (reverse ProMash)
pH:                        5.3
Final density:             1013 (calculated)
IBUs:                      32 (calculated)


Colour:                    18° EBC (calculated)

Date      time     freq
14.  XI    9:15     15°  0.079 + 0.033 = 0.11
                   ramped to 18° over 6 hours
          17:00     18°   0.14 + 0.12 = 0.26
15. XI     9:30     18°   0.064 + 0.087 = 0.15
          18:10     18°   0.070 + 0.049 = 0.12
16. XI     9:30     18°   0.051 + 0.047 = 0.10
          18:15     19°   0.041 + 0.047 = 0.088
17. XI     9:30	    19°   0.038 + 0.043 = 0.081
          18:00     19°   0.039 + 0.045 = 0.084
18. XI     7:20	    19°   0.028 + 0.040 = 0.068
          19:30     19°   0.018 + 0.027 = 0.045
19. XI     	    19°
20.XI     13:00     SG 1018, 7.6% Brix, pH 4.2

Bottled with 245 g saccharose (9 g/l) and 2.45 g Lucilite L10 suspended in water.

After priming:
SG:	1020
Brix:	8.1%
pH:	4.2

Bottling statistics:
        Bottles         size      total
          6             0.75 l	   4.5 l
	 32		0.5 l	  16.0 l
	 17		0.375 l	   6.375 l
Total    55		          26.875 l

Notes

• This brew is the similar to Brew 36 except for. different malts. First use of Caraaroma.
• Slower, more continuous sparge this time, more or less keeping progress with getting the wort to the boil.. The results look encouraging: the sugar content had dropped to 1.1% by the end of the sparge.
• Interesting discrepancies between OG and % Brix. To make things even more confusing, ProMash claims 11.1% Brix/OG 1044. Obviously the mash efficiency hasn't suffered (even if the discrepancies of brew 40 are relevant).