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Greg's brewing log: Brew 39, Groggy Ale

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
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


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