Date started: 5 August 2006
Half of:
7.624 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.411 kg Joe White Maltings Caramalt, 50 EBC
Wyeast 1768 English Ale Yeast, from starter.
25 g Pride of Ringwood, 2006 harvest, ~10.0%, first wort
30 g Tettnang, 2006 harvest, 3.9, first wort
25 g Pride of Ringwood, 2006 harvest, ~10.0%, 60 min
35 g Hallertau Tradition, 2006 harvest, ~4.0%, 10 min
Mash type: triple step infusion
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40 minutes at 63°
-
20 minutes at 72°
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10 minutes mashout at 78°
Paired with from brew 85.
Volume: 16.5 litres
Initial Brix: 18.1%
pH 5.5
Fermentation temperature: 20°
28 August: racked 12 litres to tertiary, bottled rest with rest of brew 85 (total 5.2 litres), diluted with 2.6 litres water.
Bottling statistics:
Bottles size total
1 0.75 0.75
14 0.5 7.0
Total 7.75
Fermentation temperature
Notes
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Brewed at high strength due to vessel limitations, to be diluted.
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Hopping half FWH, half conventional hopping. Otherwise similar to brew 80.
