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Date started:   18 December 2004
Volume:         27 litres

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

2.5   kg        Hoepfner Pilsener Malt
2.5   kg        Hoepfner Münchner Malt

0.264 kg        JW Caramalt 40 EBC

                Wyeast 1338 European Ale yeast, from starter
1 g             Wyeast yeast nutrient
0.55 g          K2S2O5
2 g             MgSO4
2 g             CaSO4

25 g            Pride of Ringwood 10.1% AA, 60 min
50 g            Tettnang 5.5% AA, 10 min

• 13:22 Add Pilsener, Münchner to 13 l at 67°. Resultant mash temp 62°
• 14:00 Temperature dropped to 61°. Heat to 72° (small burner).
• 14:13 Temperature 73°. Add Caramalt
• 15:00 69°. Started sparge.
• 15:20 Added K2S2O5, MgSO4 and CaSO4
• 15:31 sparge complete, 29 litres. Last runnings 1.6% Brix, pH 5.8(5)
• 15:42 boil
• 15:44 Add PoR
• 16:27 Slight boilover. Add cooler.
• 16:32 Add Tettnang, nutrient
• 16:42 Start cooling
• 17:12 Rack, aerate
• 17:32 Stop aeration.
• 17:58 Pitch at 24.0°

Actual volume:             27 litres
Initial density:           1047
Brix:                      12.1%

pH:                        5.4
Final density:             1013 (calculated)
IBUs:                      37 (calculated, ProMash)


Colour:                    18° EBC (calculated)

Date      time     freq
19 XII     9:40     0.02? just starting
          17:55     19.0°  0.12
20.  XII   9:50     19.0°  0.24
          18:15     19.0°  0.20
21.  XII   9:50     19.0°  0.15
22.  XII   9:40     19.0°  0.10
23.  XII   9:05     19.0°  0.082

1. I. 2005  Bottled with 7 g/l and 9 g/l saccharose.  Lower primed bottles marked "43-".

Before priming:
SG    1019
Brix  8.4
pH    4.5

After priming:
SG    
Brix  8.9
pH    4.5

Bottling statistics:
        Bottles         size      total
        6               0.75       4.5
       26               0.5       13.0
       22               0.375      8.25

Total                          25.75
 

Fermentation temperature

Notes

• This brew started out with the number 44. Due to a mixup during bottling, changed the numbers with the old brew 43.
• Surprisingly high FG. Had this beer finished fermenting? It seemed to have finished early on, and brew 44 had no problems.
• Very pleasant, malty taste on bottling, considerably better than brew 44.