Date started: 7 January 2006
Total Volume: 23 of 40 litres wort (rest in brew 68)
6.500 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.500 kg Joe White Maltings Caramel malt, 50 EBC
0.250 kg Flaked oats
Wyeast 1187 Ringwood Ale Yeast, from second level starter
1 g Wyeast yeast nutrient
40 g Pride of Ringwood, home-grown, 60 min
37 g Tettnang pellets, 4.2% AA, 10 min
Mash type: single decoction
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70 minutes at 62°
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Decoct, rest 10 minutes at 73°, boil 5 minutes.
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Return decoction, 10 minutes at 73°.
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10:14 Add base malt to 12 litres of water at 72°, top up with 2 litres at 63°.
Resultant temperature 61° (and not 64° as predicted by ProMash).
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10:18 Add oats, crystal malt.
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10:25 Warm slightly, maybe 1-2°. Mash very thick, not possible to measure temperature
accurately.
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11:25 Temperature about 59°. Decoct 7.5 kg, heat.
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11:29 Decoction at 74°. Rest.
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11:39 Decoction at 72°. Heat.
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11:46 Decoction boils.
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11:49 Return decoction to mash, temperature 73°.
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11:59 Start sparge. First runnings SG 1100, off scale of refractometer, pH 5.2.
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12:47 End sparge (34 litres). Last runnings 1.7% Brix, pH 5.8.
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12:59 Boils..
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13:02 Add PoR.
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13:42 Put cooler in wort.
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13:52 Add Tettnang.
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14:02 Finish boil, start cooling.
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14:30 Decant into two fermenters (12.8 litres/17.8 litres). This brew got 17.8 litres.
Top up to 23 litres (this brew) and 17 litres (brew 68).
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14:45 Start aeration.
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14:52 End aeration. Pitch at 25°.
Volume: 25 litres
Initial Brix: 11.8 (Original wort 14.5% before dilution)
pH: 5.7 (?)
Date time freq Temperature
2006-01-08 8:50 0.72 22°
2006-01-08 16:35 0.29 22°
2006-01-09 8:28 0.23 22°
2006-01-09 19:22 0.19 22°
2006-01-10 8:33 0.072 22°
14 January 2006 Bottled with 212 g saccharose (9 g/l)
Before priming:
Brix 6.8%
pH 4.2
FG 1014
Bottling statistics:
Bottles size total
42 0.5 21.00
7 0.375 2.625
Total 23.625
Fermentation temperature
Notes
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This is the first pair of brews made with a thick mash, overly strong wort and then
diluted before pitching with two different yeasts.
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11 February 2006: Compared brew 67 and brew 68 (same except for the yeast). Results:
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Brew 68 is noticeably more carbonated than brew 67, despite the same priming level. Conclude that the
primary fermentation was less complete.
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Brew 67 has a maltier, more aromatic taste.
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Brew 68 is slightly more acidic.
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Brew 67 is clearer.
