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Brew 96, Groggy Ale
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Date started:   26 January 2007

Half of:

8.070 kg        Joe White Ale Malt
0.970 kg        Joe White Caramalt

2 g             Citric acid in mash
                Wyeast 1768 English Ale Yeast, from secondary of brew 94.

40 g            Tettnang, 2006 harvest, 3.9%, first wort
35 g            Pride +, 2006 harvest, 13.0%, 60 min
30 g            Cluster, 2006 harvest, 5.3%, 10 min
20 g            Tettnang, 2006 harvest, 3.9%, 10 min
0.35 g          Wyeeast Yeast nutrient
6.5 g           Fermaid K

Mash type: step infusion Paired with brew 97
Volume:                    24 litres
Brix (calculated):         10.0%

Fermentation temperature:  18°

11 February: racked, temperature ramped to 12° by 13 Feb.

Fermentation temperature

Fermentation temperature graph

Notes


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