Date started:   29 July 2008

7.2 kg         Powells Munich Malt
2.027 kg       Joe White Caramalt, 40 EBC

                Wyeast 1728 Scottish Ale Yeast, from brew 123

70 g            Pride +, 2006 harvest, 13.0%, 60 min
50 g            Tettnang, 2006 harvest, 3.7%, 10 min
      

Mash type: step infusion

• 10:48: Pitch malt to 33 litres at 68°. Resultant temperature 60°.
• 10:58 –> 11:04 Heat to 64°.
• Rest 45 minutes.
• 11:51 –> 12:02: Heat to 73°.
• Rest at 72° for 40 minutes
• 12:43: Temperature 68°, start sparge. First runnings 15.3°, pH 5.0.
• 14:10: Sparge complete, last runnings 0.8°, pH 4.8.
• 15:25: Boil
• 15:29: Add Pride+
• 16:19: Add Tettnang
• 16:29: Cool
• 16:58 Aerate
• 17:25: Rack onto yeast, temp 15.5°

Volume:                    58 litres
OG:                        10.0° (measured)
Fermentation temperature:  20°
IBU:                       35 (calculated)
      

Fermentation temperature

Notes

• First brew with new equipment. More info in diary entry

• The wort pH was very low, 5.1. On Colin's suggestion, I had used Munich malt as the base malt. Maybe that's the reason.

• The malt was from Powells in Romsey, who have had their domain name stolen by GoDaddy. In the past there has been talk of low yields from their malts, probably related to the low modification, more like a German malt. I did a triple step infusion and had no trouble. The final wort had 10.0° P, while ProMash calculated 9.0°.

• I still need a HERMS. The mash temperatures dropped at about 5° per hour. That's not too bad, but for proper control I'd like a more constant temperature.