Greg's home page
Greg's diary
Brewing home page

Date started:      22 November 2003
Volume:            25 litres

Initial density:   1046
Brix:              11.8 (top)
		   12.1 (bottom)
Wort pH:           4.4

Ingredients:

2.8kg   Coopers Pale Malt extract
700g    Sucrose
250 g   Crystal malt
40g     Fuggles pellets (5% alpha acid)
30g     East Kent Goldings pellets (6.1% alpha acid)
        Wyeast 1275 "Thames Valley" yeast

Hops boiled with water, sugar, citric acid (15% Brix) for 30 minutes.
Crystal malt added, boiled further 30 minutes, sparged, cooled.

Malt dissolved, boiled 30 minutes separately, cooled in sink.

Added to cooled hop and malt, resultant temperature 25°.
Dry hopped with Goldings.

Fermentation progress:

22.XI   afternoon       25°     pitched
	pm		24°	no activity
23.XI	am	22°	0.072 Hz
	pm	21°	0.43 Hz
24.XI	am	21°	0.45 Hz
25.XI	am	20°	0.17 Hz
	pm	20°	0.13 Hz
26.XI	am	20°	0.11 Hz
27.XI	am	19°	0.094 Hz
	pm	20°	0.107 Hz	temperature change?
28.XI	am	20°	0.097 Hz
	pm	20°	0.097 Hz
29.XI	am	20°	0.088 Hz
	pm	21°	0.087 Hz
30.XI	am	21°	0.092 Hz
	pm	21°	0.068 Hz
1.XII	am	20°	0.054 Hz
	midday	racked.  Density 1008, 5.6% Brix, pH 3.8
		Yeast still very active; discarded about 1 litre
		in sludge.  Wait longer next time.
4.XII	midday	bottled.  Density 1003, 5.3% Brix, pH 3.8
			  6 g/l sucrose.

Bottling statistics:
        Bottles size    total
        24      0.5 l   12  l
        29      0.375 l 10.875 l

        Total           22.875

Differences from brew 12

• Use Thames Valley yeast.
• Boil crystal malt with hops and sugar, cool in advance.

Obvious mistakes