Greg's brewing log Brew 90, Groggy Ale

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Date started:   14 October 2006

Half of:

7.163 kg        Weyermann Pilsener Malt, 4 EBC
2.375 kg        Weyermann Münchener II Malt, 22 EBC

                Wyeast 1768 English Ale Yeast, from secondary of brew 88.

3 g             citric acid in mash water

50 g            Tettnang, 2006 harvest, 3.9%, first wort
40 g            Pride +, 2006 harvest, 13.0%, 60 min
2.2 g           Yeast nutrient
28 g            Tettnang pellets, 4.2%, 10 minutes
22 g            Tettnang pellets, 4.7%, 10 minutes

• 10 minutes at 60°.
• 45 minutes at 63°
• 45 minutes at 72°

Volume:                    27 litres

Brix (calculated):         17.0 %

Fermentation temperature:  18°

28 October:                Racked.
10 November:		   Racked to storage containers.
                           5.2% Brix
                           pH 4.3

Fermentation temperature

Notes

• 3 grams citric acid is (marginally) too much. Before addition, the water was at pH 7.6, afterwards pH 4.0, and the initial runnings of the spare were at pH 5.3 (should have been pH 5.4).
• Sparged more this time, did secondary boil of 15 odd litres. Final runnings were 1.2% Brix, pH 5.8.
• Measured three lots of wort:
  1. 21.5 litres @ 14.7% Brix: 3.161 kg sugar (to brew 90).
  2. 22 litres @ 13.1% Brix: 2.882 kg sugar (to brew 91).
  3. 2 litres @ 14.7% Brix: 3.161 kg sugar (to brew 91).

  This gives a total of 6.352 kg sugars from 9.538 kg, or 66.6%. Considering the normally expected extract of 80%, this represents an efficiency of 83%.

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