Date started: 12 June 2005
Volume: 27 litres
5.145 kg Joe White Pilsener Malt (3.1 EBC)
0.281 kg Weyermann CaraPils, 2.5-5 EBC
SafLager 34/70 dried yeast (Weihenstephan W34/70), with mini-starter (60g
BiLo “draught” brew kit).
1 g Wyeast yeast nutrient
33 g Pride of Ringwood cones, 9%? AA, 60 min
25 g Zatec 3.3% AA, 15 min
25 g Zatec 3.3% AA, 3 min
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11:35 Add grains to 14l water at 68°. Resultant temperature 63°.
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11:55 Mash temperature 62°. Decoct 5.25 kg, heat.
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12:00 Decoction temperature 78°. Turn heat off.
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12:05 Decoction temperature still 78°. Daran sind (vielleicht Hopfen und) Malz verloren.
Continue heating.
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12:10 Decoction boils.
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12:21 Return decoction to pot, resultant temperature 71°.
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12:52 Temperature 69°. Start sparge. First runnings 22% Brix, pH 5.5.
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13:20 End sparge, last runnings 3.0% Brix, pH 6.2 (!).
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13:38 Wort boils.
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13:42 Add Pride of Ringwood.
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14:27 Add 25 g Zatec pellets, 1 g yeast nutrient
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14:39 Add 25 g Zatec pellets.
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14:42 Stop boil, start cooling.
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15:06 Stop cooling, rack 14 l wort, start aerate.
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15:17 Stop aerate
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15:22 Add remainder of wort, pitch at 20°.
Actual volume: 27 litres
Initial Brix: 12.5%
OG: 1050
IBUs: 40 (calculated)
Colour: 3° EBC (calculated)
Date time temp freq
13.VI am 12.1° minimal activity
pm 12.1° minimal activity
14.VI 6:20 12.1° 0.094 Hz
21:00 12.1° 0.11 Hz
15.VI 5:45 12.1° 0.13 Hz
21:10 11.0° 0.12 Hz
16.VI 9:30 11.0° 0.12 Hz
20:20 10.5° 0.13 Hz
17.VI 7:50 10.1° 0.13 Hz
21:15 10.0° 0.13 Hz
18.VI 9:50 10.0° 0.15 Hz
20:00 10.0° 0.14 Hz
19.VI 9:20 10.0° 0.14 Hz
19:40 10.0° 0.14 Hz
20.VI 7:40 10.0° 0.14 Hz
19:05 10.0° 0.13 Hz
21.VI 8:30 10.0° 0.13 Hz
21:20 10.0° 0.12 Hz
22.VI 8:00 10.0° 0.11 Hz
17:45 10.0° 0.11 Hz
23.VI 8:20 10.0° 0.083 Hz
17:40 10.0° 0.067 Hz
24.VI 8:50 10.0° 0.054 Hz
20:30 10.0° 0.041 Hz
25.VI 9:15 10.0° 0.038 Hz
26.VI 9:20 10.0° 0.035 Hz
26.VI 7:00 10.0° 0.031 Hz
2.VII Bottled with 240 g saccharose (9 g/l).
Before priming:
SG 1009
Brix 6.1
Bottling statistics:
Bottles size total
29 0.5 14.5
30 0.375 10.5
Total 25.0
Fermentation temperature
Notes
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Last time I used this yeast, I pitched at about 12°, and it didn't start fermenting for
nearly 48 hours, by which time I had tried multiple ways to start it. The result was my only
ever infected beer. This time I made a starter and cooled only to 14°, with the intention to
cool further start fermentation starts.
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Very high attenuation compared to other brews.
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Somewhat sulphurous aroma on bottling.
Mistakes
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Initial mash intended to be at 64° dropping to 62°. Ended up being 1° too low.
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Decoction should have had a rest at 72°. Rest for 5 minutes at 78° instead, which
probably didn't make any difference.
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Mash temperature after returning decoction also 1° too low.
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Despite mineral-free water, wort pH higher than desired.
