Date started: 2 April 2005
Volume: 26 litres
2.507 kg Joe White Maltings Traditional Ale Malt
2.511 kg Weyermann Caramünch II (20-25 EBC)
0.215 kg Joe White Maltings Caramalt EBC 40
Wyeast 1968 ESB yeast, from brew 51
1 g Wyeast yeast nutrient
22 g Pride of Ringwood 10.1% AA, 60 min
6.7g Tettnang 5.5% AA, 10 min
32 g Tettnang 4.2 AA, 10 min
-
12:00 Mash with 13 l water @ 68°. Resultant temperature 63°.
-
12:33 Temp 61°. Heat to 72.
-
12:48 Temperature 72°
-
13:36 Start sparge. Brix >23.5%, pH 5.2.
-
14:10 Finish sparge. Last runnings 1.4%, pH 5.7.
-
14:19 Comes to boil.
-
14:23 Add PoR.
-
15:03 Add cooler.
-
15:33 Add Tettnang, nutrient
-
15:43 Cool.
-
16:03 Racked 15 l.
-
16:11 Aerate 15 l, stop cooling rest.
-
16:26 Finish aeration, add remaining wort, pitch at 21°.
Actual volume: 27 litres
Initial density: 1048
Brix: 12.0%
pH: 5.3
Date time freq
3.IV 17:50 0.29
4.IV 19:30 0.30
5.IV 8:15 0.34
18:55 0.29
6.IV 7:30 0.14
7.IV 9:15 0.022
16.IV bottled with 200g (8 g/l) saccharose.
Before priming:
SG 1021
Brix 8.5%
Bottling statistics:
Bottles size total
40 0.5 20.0
13 0.375 4.875
Total 24.875
Fermentation temperature
Notes
-
Noticeably higher FG than brew 52. Why?