Greg's home page
Greg's diary
Brewing home page

Date started:   18 December 2004
Volume:         27 litres

2.506 kg        Hoepfner Pilsener Malt
2.501 kg        Hoepfner Münchner Malt

0.264 kg        JW Caramalt 40 EBC

                Wyeast 1318 London Ale Yeast III, from Brew 42
1.13 g             Wyeast yeast nutrient
0.55 g          K2S2O5
2 g             MgSO4
2.4 g           CaSO4

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

• 10:00 Add Pilsener, Münchner to 13 l at 67°. Resultant mash temp 62°
• 10:30 Temperature dropped to 60°. Heat to 72° (large burner).
• 10:40 Temperature 73°. Add Caramalt
• 11:31 Temperature 71°, heated to 78°
• 11:35 71°. Started sparge. First runnings > 23%, pH 5.3
• 11:55 Added K2S2O5
• 11:55 Added MgSO4 and CaSO4
• 12:05 Sparge complete, 29 litres. Last runnings 1.4%, pH 5.8. Wort 11.2% (possibly inadequately mixed), pH 5.4. 6.1
• 12:21 Boil
• 12:22 Add PoR
• 13:00 Add cooler
• 13:10 Add Tettnang
• 13:20 Finish boil, cool
• 13:50 racked, spilt 2 litres
• 13:58 Aerate 26°, add nutrient
• 14:17 Stop aerate
• 15:10 Pitch at 23.5°

Actual volume:             27 litres
Initial density:           1048
Brix:                      12.2% (corresponds to OG 1049)
"Brewhouse efficiency":    85% (reverse ProMash) 
pH:                        5.4
Final density:             1013 (calculated)
IBUs:                      33 (calculated)


Colour:                    13° EBC (calculated)

Date      time     freq
19 XII     9:40     19.0°  0.27
          17:55     19.0°  0.54
20.  XII   9:50     19.0°  0.30
          18:15     19.0°  0.23
21.  XII   9:50     19.0°  0.071
22.  XII   9:50     19.0°  0.038
23.  XII   9:05     19.0°  0.028

1.  I.  2005 Bottled with 7 g/l and 9 g/l saccharose.  Lower primed bottles marked "44-".

Before priming:
SG  1014
Brix    7.0
pH  4.4

After priming:
SG      1018
Brix    7.6
pH  4.4

Bottling statistics:
        Bottles         size      total
          6              0.75       4.5
         24              0.5       12.0
         19              0.375      7.125

Total                              23.625
 

Fermentation temperature

Notes

• This brew started out with the number 43. Due to a mixup during bottling (now) brew 43, change to brew 44.