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Brew 71, Groggy Ale
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Date started:   4 March 2006

Half of:

6.054 kg        Maris Otter, 5 EBC
0.324 kg        Joe White Maltings Caramalt, 60 EBC

                Wyeast 1335 British Ale II Yeast, from brew 68
1.5 g           Wyeast yeast nutrient

40 g            Pride of Ringwood, 10.1% AA, 60 min
40 g            Tettnang, 4.2% AA, 10 min
Mash type: step infusion
Volume:                    Half of 42 litres

Initial Brix:              11.1
Fermentation temperature:  21°

11 March:           Racked, cooled to 18° for secondary.

26 March 2006       Bottled with 173g saccharose (8 g/l)

Before priming:
      Brix  5.1
      pH 4.5
      FG 1008

Bottling statistics:
        Bottles         size      total
         42              0.5       21.0

Total                              21.0

Fermentation temperature

Fermentation temperature graph

Notes


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