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Brew 86, Groggy Ale
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Date started:   27 August 2006

Half of:

7.246 kg        Joe White Maltings Pale Ale malt, 6.9 EBC
0.815 kg        Joe White Maltings Caramalt, 50 EBC

                Wyeast 1768 English Ale Yeast, from secondary of brew 84.

2 g             citric acid in mash water

25 g            Pride of Ringwood, 2006 harvest, ~10.0%, first wort
30 g            Hallertau, 2006 harvest, 3.9, first wort

25 g            Pride of Ringwood, 2006 harvest, ~10.0%, 60 min
40 g            Hallertau, 2006 harvest, ~4.0%, 10 min

Mash type: step infusion Paired with from brew 87.
Initial volume:            16 litres

Initial Brix:              17.0 %
pH                         5.4

Diluted to         23 litres
Calculated Brix:       11.8%
Fermentation temperature:  20

9 September:       Racked, pH 4.4, 6.3% Brix, 1010.
23 September:      Racked to tertiary, pH 4.4, 5.8% Brix.

Fermentation temperature

Fermentation temperature graph

Notes


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