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Brew 81, Groggy Ale
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Date started:   12 June 2006

Half of:

7.700 kg        Joe White Maltings Pale Ale malt, 6.9 EBC
0.422 kg        Joe White Maltings Caramalt, 60 EBC

                Wyeast 1768 English Ale Yeast, from starter.

2.0 g           Wyeast yeast nutrient
2.0 g           citric acid, in mash

37 g            Pride Plus, 13.0%, first wort
60 g            Tettnang, 3.9%, 10 min
Mash type: double step infusion Paired with from brew 80.
Volume:                    24.5 litres

Initial Brix:              11.3%
OG:                        1044
pH                         5.6
Fermentation temperature:  20

20 June:  Temperature "dropped" to 17.  Fridge defective.
21 June:  Racked, 6.5% Brix.


Fermentation temperature

Fermentation temperature graph

Notes


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