Date started: 16 July 2005
Volume: 26 litres
5.128 kg Maris Otter
0.108 kg Thomas Fawcett Caramel Malt, 30 EBC
0.161 kg Hoepfner Melanoidin Malt,
Wyeast 1275 Thames Valley ale yeast, from starter
1 g Wyeast yeast nutrient
27.5 g Pride of Ringwood, home-grown, 70 min
40 g Tettnang 4.2 AA, 10 min
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8:41 Add malt to 14 litres of water at 69°. Resultant temperature 63°.
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8:46 Finished mixing.
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9:06 Temperature 61°, warm.
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9:14 Temperature 72°.
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9:44 Temperature 72°. Start sparge, first runnings off scale (>> 23% Brix, pH
5.5).
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10:17 End sparge. Last runnings 1.7% Brix, pH 6.3.
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10:29 Boils
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10:33 Add PoR
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11:23 Add cooler
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11:33 Add Tettnang.
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11:43 Start cooling
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12:04 Rack 13 litres, start aeration.
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12:05 Stop cooling.
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12:20 Stop aeration.
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13:30 Pitched at 18°
Actual volume: 28 litres
Initial Brix: 13.3%
pH: 5.5
Date time freq
17 July 2005 9:45 0.22
17 July 2005 12:05 0.28
17 July 2005 15:45 0.37
17 July 2005 18:57 0.41
18 July 2005 7:30 0.47
18 July 2005 17:26 0.39
19 July 2005 6:20 0.30
19 July 2005 18:30 0.26
20 July 2005 7:36 0.18
20 July 2005 19:13 0.14
21 July 2005 9:06 0.099
21 July 2005 20:30 0.15 25°!
22 July 2005 9:11 0.041
22 July 2005 17:25 0.020
7 August 2005 Bottled with 234 g saccharose (9 g/l)
Before priming:
SG 1013
Brix 7.3% (!)
Bottling statistics:
Bottles size total
45 0.5 22.5
12 0.375 4.5
Total 27.0
Fermentation temperature
Notes
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NFS problems with wantadilla on 22 July left the heater turned on for hours, and
the temperature rose to 25°. Need to work on this.
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Planned to bottle on 31 July, but it was still at 7.5% Brix. Raised temperature to 18°
and left another week. It didn't make much difference.
