Date started: 18 February 2008
Half of:
7 kg Weyermann Pils malt
1.5 kg Joe White Caramalt
Wyeast 1728 Scottish Ale Yeast, second level starter
100 g Pride +, 2006 harvest, 13.0%, 60 min
50 g Tettnang, 2006 harvest, 3.9%, 10 min
Mash type: sliding infusion
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10 minutes at 50°.
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Heat to 63°
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Gradually warm to about 72° over 45 minutes.
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Rest at 72° for 45 minutes
Volume: 45 litres
Fermentation temperature: 20°
Fermentation temperature
Notes
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Pilsener malt mashed normally; caramel malt steeped for about 90 minutes.
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The “sliding infusion” was an accident: forgot to turn off the slow heating
under the mash tun. At the end of the time, the temperatures ranged between 65° and
(probably) 100°, so this is rather like a half decoction.
