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Date started:   21 November 2004
Volume:         27 litres

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

2.500 kg        Hoepfner Pilsener Malt
2.500 kg        Hoepfner Münchner Malt
0.150 kg        Weyermann Caramünch II malt (350 EBC).

                Wyeast 1318 London Ale Yeast III, from starter
1 g             Wyeast yeast nutrient
0.55 g      K2S2O5
2g              MgSO4
2g              CaSO4

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

• 10:19 Add 2.5 kg Pilsener, 2.5 kg Münchner to 13 l at 67°. Resultant mash temp 62°
• 10:37 Temperature dropped to 60°. Heat to 72.
• 10:46 Temperature ~ 74, leave open to cool.
• 10:5 Temperature 73°
• 10:52 Add 150g Caramünch 2
• 11:31 Temperature 71°, heated to 78°
• 11:37 Started sparge
• 11:55 Added K2S2O5
• 12:10 Added MgSO4 and CaSO4
• 12:20 Sparge complete. Wort 12.3% pH 5.4, runoff 1.2% pH 6.1
• 12:31 Boil
• 12:33 Add PoR
• 13:11 Add cooler, nutrient
• 13:21 Add Tettnang
• 13:31 Finish boil, cool
• 14:00 Aerate
• 15:10 Pitch at 23.5°

Actual volume:             27 litres
Initial density:           1049 (corresponds to 12.2% Brix)
Brix:                      12.8% (corresponds to OG 1052)
"Brewhouse efficiency":    85% (reverse ProMash) 
pH:                        5.4
Final density:             1013 (calculated)
IBUs:                      33 (calculated)
Potential ethanol:         5.1 v/v
                           4.0 w/v

Colour:                    25° EBC (calculated)

Date      time     freq
22.XI     9:00     19°   0.54
         14:45     19°   0.79
         20:25     19°   0.91
23.XI     9:50     19°   0.13
24.XI     8:35     19°   0.092
25.XI     8:35     19°   0.065
27.XI     8:35     19°   0.048
29.XI    10:00     19°   0.046

4.XII    12:00     Bottled with 240 g saccharose (9 g/l)

Before priming:
SG        1017
Brix       7.3/%
pH         4.3

After priming:
SG        1020
Brix       8.0%
pH         4.3

Bottling statistics:
        Bottles         size      total
            6            0.75       4.5
           26            0.5       13.0
           23            0.375      8.625

Total      55                      26.125         
 

Fermentation temperature

Notes

• This brew is the similar to Brew 39 except for slightly different malts. Use Caramünch 2 instead of Caraaroma.
• Once again interesting discrepancies between OG and % Brix.