Date started: 18 February 2006
4.849 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.470 kg Joe White Maltings Caramel malt, 50 EBC
1.000 kg Wheat flour
45 g Sodium bicarbonate, to neutralize
Wyeast 1335 British Ale II Yeast, from brew 68
1.5 g Wyeast yeast nutrient
40 g Pride of Ringwood, 60 min
30 g Pride of Ringwood, 10 min
Mash type: step infusion
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35 minutes at 62°
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30 minutes at 72°
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Mash out at 78°
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Mix flour thoroughly with 4 litres cold water.
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Add 10 hot water. Resultant temperature 47°.
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Heat.
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10:46 Temperature 67°. Add malt. Very difficult to mix.
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10:52 All mixed, temperature 61°.
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11:00 Temperature 60°. Heat.
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11:03 Temperature 62°, stop heating.
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11:20 Temperature 62°, heat.
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11:30 Temperature 72°, stop heating.
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11:50 Temperature 71°, heat.
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11:55 Temperature 78°, stop heating.
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11:56 Start sparge. Initial runnings off scale. Sparge stuck.
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Attempt to sparge with a variety of methods, mainly mixing water and allowing to
settle, then syphoning off excess. Towards the end some kind of sparging was possible.
“Sparged” a total of about 38 litres in two pots. pH of sparge was 4.1, tasted
sour, presumably lactic acid. Added 45 g sodium bicarbonate before boiling to bring pH back
to 5.6.
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Sunday, 12:20 Small pot boils.
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12:47 Big pot boils.
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12:50 Add nutrient and 40g PoR to big pot.
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13:20 Start cooling small pot in sink.
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13:30 Insert cooler in big pot.
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13:40 Add 30g PoR.
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13:50 Start cooling.
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14:15 Stop cooling, rack 25 litres into two fermenters. Transfer small pot to large
pot, cool a little longer. Rack remainder to fermenters. Cool.
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After cooling: aerate (in situ in fridge) 2x15 minutes.
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about 17:30: Pitch.
Volume: 35 litres
Initial Brix: 11.5
pH: 5.7 (?)
Date time freq Temperature
2006-02-20 9:00 minimal 22°
2006-02-20 17:45 0.17 22°
2006-02-21 8:36 0.31 22°
2006-02-25 17:00 racked, 6.5%, pH 4.8 XXX
4 March 2006 Bottled with 152 saccharose (8.2 g/l)
Before priming:
Brix 5.5%
pH 4.8
FG 1011
After priming:
Brix 6.1%
Bottling statistics:
Bottles size total
28 0.5 14.0
12 0.375 4.5
Total 18.5
Fermentation temperature
Notes
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Never mash with plain wheat flour! This was a disaster.
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Despite sparge problems, surprisingly strong wort.
