Date started: 2 July 2005
Volume: 26 litres
5.010 kg Joe White Traditional Ale malt, 6.7 EBC
0.256 kg Thomas Fawcett Caramel Malt, 30 EBC
Wyeast 1187 Ringwood ale yeast, from brew 49
1 g Wyeast yeast nutrient
25 g Pride of Ringwood 10.1% AA, 60 min
36 g Tettnang 4.2 AA, 10 min
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10:43 Add malt to 14 l water at 73°. Resultant temperature 67°.
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11:43 Temperature 62°, start sparge. First runnings > 23% Brix, pH 5.4.
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12:25 Sparge finished, final runnings 3.4% Brix, pH 5.9.
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12:40 Comes to boil.
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12:45 Add PoR.
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13:25 Add cooler.
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13:35 Add Tettnang, nutrient.
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13:45 Boil finished, start cooling.
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14:05 Rack 15 litres.
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14:08 Aerate 15 litres.
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14:22 Stop aeration.
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14:40 Pitch at 18°.
Actual volume: 26 litres
Initial Brix: 12.4%
OG: 1049
pH: 5.5
Date time freq
3 July 2005 10:00 0.025
3 July 2005 16:50 0.40
3 July 2005 21:15 0.56
4 July 2005 7:45 0.49
4 July 2005 17:45 0.60
5 July 2005 8:45 0.42
5 July 2005 17:45 0.22
6 July 2005 8:45 0.048
7 July 2005 6:45 0.021
16 July 2005 Bottled with 234 g saccharose (9.45 g/l)
Before priming:
SG 1013
Brix 6.6%%
Bottling statistics:
Bottles size total
39 0.5 19.5
14 0.375 5.25
Total 24.75
Fermentation temperature
Notes
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Intended to use another starter, but it proved to be the wrong one. Pitched the yeast
almost directly out of the fridge because it was the freshest. It's also now the fourth
generation, so it should go.
