Date started: 16 July 2005
Volume: 24 litres
5.138 kg Joe White Maltings Pale Ale malt
0.275 kg Thomas Fawcett Caramel Malt, 30 EBC
Wyeast 1275 Thames Valley ale yeast, from brew 58
1 g Wyeast yeast nutrient
30 g Pride of Ringwood, home-grown, 90 min
30 g Tettnang 4.2 AA, 10 min
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8:38 Add malt to 14 litres of water at 74°. Resultant temperature 66°. Put in oven at
65°
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9:38 Temperature 66°. Start sparge, first runnings off scale (> 22.5% Brix, pH
5.2).
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10:09 End sparge. Last runnings 2.5 Brix, pH 5.9.
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10:22 Boils
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10:26 Add PoR
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11:33 Add cooler
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11:42 Add Tettnang.
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11:52 Start cooling
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12:14 Stop cooling, rack 12 litres.
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12:19 Start aeration.
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12:36 Stop aeration.
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13:00 Pitched at 18°
Actual volume: 24 litres
Initial Brix: 11.9
OG: 1047
pH: 5.4
Date time freq
8 August 2005 8:00 0.037
8 August 2005 17:15 0.41
9 August 2005 8:15 0.50
9 August 2005 17:15 0.30
10 August 2005 8:00 0.039
13 August 2005 density 1017, 7.2% Brix. Still very cloudy.
20 August 2005 Bottled with 216 g saccharose (9 g/l)
Before priming:
Brix 7.0%
Bottling statistics:
Bottles size total
39 0.5 19.5
11 0.375 4.125
Total 23.625
Fermentation temperature
Notes
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Boiled longer, PoR for 90 minutes. I'm wondering if I should do something to mix the hops
better: even at the end of the boil many were floating, and it's not clear to me how
effective the transfer of resins is under those circumstances.
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Very much lower OG than other brews (11.9% Brix, compared to 13.3% Brix for
brew 58, which also had about 10% more volume). That's a 20%
difference. Was it due to the single infusion, or due to the crushing? I have exactly the
same malts for next time, so I'll do a step infusion next time and compare the results. This
still leaves the possibility that the malt flour settled to the bottom of the sack, and that
I thus didn't get as much in this brew.
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On 13 August 2005 I added brew 60 to the fridge and moved to a
new temperature plot graph. See that page for temperature details after 13 August.
