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Brew 88, Groggy Ale
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Date started:   24 September 2006

Half of:

7.967 kg        Joe White Maltings Pale Ale malt, 6.9 EBC
0.894 kg        Joe White Maltings Caramalt, 50 EBC

                Wyeast 1187 Ringwood Ale yeast, from original starter dated
		11 February 2005

2 g             citric acid in mash water

40 g            Tettnang, 2006 harvest, 3.9, first wort

35 g            Pride +, 2006 harvest, 13.0%, 60 min
2 g             Yeast nutrient
50 g            Tettnang, 2006 harvest, 3.9%, 10 min

Mash type: step infusion Paired with from brew 88 (which uses a different yeast)
Initial volume:            16 litres

Initial Brix:              17.0 %
pH                         5.4

Diluted to                 26 litres
Calculated Brix:           10.6%
Fermentation temperature:  18

3 October: Racked.  7.5% Brix, pH 4.6

Fermentation temperature

Fermentation temperature graph

Notes


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