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Brew 61, Groggy Ale
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Date started:   3 September 2005
Volume:         26 litres

5.000 kg        Joe White Maltings Pale Ale malt, 6.9 EBC
0.200 kg        Joe White Maltings Caramel malt, 60 EBC

                Wyeast 1187 Ringwood Ale Yeast, from 2nd level starter.
1 g             Wyeast yeast nutrient

25 g            Pride of Ringwood, home-grown, 90 min
25 g            Pride of Ringwood pellets, 10.1% AA, 10 min
Mash type: step infusion.
Volume:                    24.5 litres
Initial Brix:              14.0
OG:                        1054
pH:                        5.4




Date             time     freq      Temperature
2005-09-04   9:30     0.25 Hz   19.0
2005-09-04  17:42     0.43 Hz   19.0
2005-09-05   9:11     0.17 Hz   19.0
2005-09-05  18:31     0.16  Hz  19.0
2005-09-06   9:11     0.14  Hz  19.0
2005-09-07   8:50     0.11  Hz  19.0

24 September 2005       Bottled with 216 g saccharose (9 g/l)

Before priming:
          SG    1016
          Brix  7.4%
          pH    4.5

After priming:
          Brix  8.1%


Bottling statistics:
        Bottles         size      total
         36              0.5       18.00
         14              0.375      5.25

Total                              23.25

Fermentation temperature

Fermentation temperature graph

Notes


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