Date started: 24 September 2005
Volume: 27 litres
4.000 kg Joe White Maltings Pale Ale malt, 6.9 EBC
1.051 kg Joe White Maltings Wheat malt, 3.5 EBC
0.200 kg Joe White Maltings Caramel malt, 60 EBC
Wyeast 1187 Ringwood Ale Yeast, from brew 61
immediately after racking.
1 g Wyeast yeast nutrient
25 g Pride of Ringwood, home-grown, 80 min
35 g Tettnang pellets, 4.2% AA, 10 min
Mash type: step infusion.
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20 minutes at 63°
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8 minutes warm to 72°
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50 minutes at 73° (see notes below)
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8 min heat to 78/79°.
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20 minute rest at 79°
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7:59 Add malt to 14 litres of water at 69°. Resultant temperature 63°.
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8:19 Temperature 62°. Start heating (big flame).
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8:27 Temperature 72°, rest.
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8:59 Temperature ranges between 68° and 75° (see notes
below). Mix, resultant temperature 72°.
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9:19 Temperature 71°, heat on big flame
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9:27 79° (intended to hit 78°). Rest.
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9:47 Temperatures between 76° and 78°. Start sparge. Initial runnings 23%, pH 5.4.
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10:32 End sparge. Final runnings 1.2% Brix, pH 6.1 (!).
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10:37 Boils.
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10:39 Add bittering hops.
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11:39 Add cooler
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11:49 Add aroma hops, nutrient.
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11:59 Stop boil, start cooling
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12:20 Stop cooling
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12:22 Stop cooling, rack 13 litres, aerate.
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12:41 Foam overflows fermenter. Stop aeration.
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13:20 Pitch at 21°.
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14:53 Add remaining 1l wort from dregs.
Volume: 27 litres
Initial Brix: 12.4
pH: 5.4
Date time freq Temperature
2005-09-25 8:45 0.49 19.0
2005-09-25 14:55 0.72 19.0
2005-09-25 17:35 0.72 19.0
2005-09-26 7:30 0.19 19.0
2005-09-26 18:00 0.19 19.0
2005-09-27 9:05 0.10 19.0
2005-09-27 17:25 0.091 19.0
2005-09-28 8:50 0.076 19.0
8 October 2005 Bottled with 234 g saccharose (9 g/l)
After priming:
Brix 8.1%
Bottling statistics:
Bottles size total
44 0.5 22.00
11 0.375 4.125
Total 26.125
Fermentation temperature
Notes
