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Date started: 9 December 2003
Volume: 27 litres
Initial density: 1052
update 12 Dec: 1055? (temperature not measured, may have been significantly higher
than 20°)
Brix: 13.6 (top), 13.8 (bottom)
Wort pH: 4.8
Ingredients:
2.7 kg Coopers Pale malt extract
2.05 kg Wheat malt
100 g Dried malt extract (starter)
37 g Hallertauer Hersbruck pellets, 4% alpha acid
Wyeast 3068 yeast from starter (2nd level)
Infuse wheat malt at 66° for 60 minutes, sparge. The resultant 11.5 litres of wort wer,
10% Brix = 1.15 kg maltose. Expected 1.5. Add another 665 g barley malt extract, total
2.705 kg (originally planned 2 kg). This was in fact too much (should have been 450 g).
Boil with extract and hops for 60 minutes.
In parallel, re-infuse the original wheat grain at 70°, dropping to 66°. The resultant wort was 10% Brix, about 4 litres.
Strain into wort and boil briefly.
Cool to 38°, dilute with water to 27°. Pitch.
Actual OG was 1052. Calculated OG was 1056, suggesting an extraction rate of 63% for the wheat malt.
Working on the basis of the refractive index, however, the calculations were spot on (77% extraction).
Fermentation progress:
9.XII pm 27° barely perceptible
10.XII am 22° 1.26 Hz
pm 23° 1.73 Hz (ambient temperature 16°)
11.XII am 20° 0.10 Hz (ambient temperature 16°)
pm 20° 0.065 Hz (ambient temperature 19.5°)
12.XII am 20° 0.028 Hz (ambient temperature 19.5°)
racked. SG 1009, 7.0% Brix, pH 3.6
distinctly sourer taste that brew 14.
17.XII midday Bottled with 300 g (12 g/l) sucrose.
Density 1013 after priming,
8.0% Brix after priming = 6.8 % Brix before priming,
pH 3.6
Bottling statistics:
Bottles size total
48 .5l 24.0 l
1 .375l 0.375
Total 24.375 l
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