Date started: 16 April 2006
Half of:
6.263 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.333 kg Joe White Maltings Caramalt, 60 EBC
Wyeast 1768 English Ale Yeast, from original starter.
1.5 g Wyeast yeast nutrient
40 g Pride of Ringwood, 2006 harvest, 60 min
35 g Tettnang, 4.2% AA, 10 min
Mash type: step infusion
-
10 minutes at 60°
-
30 minutes at 63°
-
45 minutes at 72°
-
10 minutes mash out at 78°
Volume: 15 litres
Initial Brix: 15%
Fermentation temperature: 20°
23 April: Racked, diluted to 21 litres with boiled and recooled water.
29 April: Bottled with 168 g saccharose (8 g/l).
Before priming:
Brix 5.5
pH 4.4
FG 1009
Bottling statistics:
Bottles size total
35 0.5 17.5
9 0.375 3.375
Total 20.875
Fermentation temperature
Notes
-
Boiled 30 litres of wort, decanted 15 each onto 6 litres cold water to make this brew and
brew 74.
