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Brew 60, Groggy Ale
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Date started:   16 July 2005
Volume:         26 litres

4.973 kg        Joe White Maltings Pale Ale malt
0.285 kg        Thomas Fawcett Caramel Malt, 30 EBC

                Wyeast 1275 Thames Valley ale yeast, from brew 58
1 g             Wyeast yeast nutrient

25 g            Pride of Ringwood, home-grown, 90 min
35 g            Tettnang 4.2 AA, 10 min
Mash type: step infusion.
Initial Brix:              12.0
OG:                        1048
pH:                        5.4



Date             time     freq
14 August 2005   10:00    0.013
14 August 2005   18:20    0.37
15 August 2005    9:10    0.59
15 August 2005   17:45    0.48
16 August 2005    8:45    0.052
16 August 2005   18:05    0.041

3 September 2005       Bottled with 235 g saccharose (9 g/l)

Before priming:
          SG    1016
          Brix  7.2%
      pH    4.5

After priming:
          Brix  7.9%
      pH    4.5


Bottling statistics:
        Bottles         size      total
         40              0.5       20.00
         14              0.375      5.25

Total                              25.25

Fermentation temperature

Fermentation temperature graph

Notes


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