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Date started:   6 June 2004
Volume:         26 litres

0.130 kg        Coopers extra pale malt extract, for starter
                Wyeast 2565 Kölsch Yeast from starter

5.0 kg          JWM Traditional Ale Malt, 6.7 EBC
0.2 kg          TF Crystal Malt, 130 EBC

22 g            Pride of Ringwood 10.1% AA, 65 min
30 g            Tettnang 5.5% AA, 10 min

Alcohol:        4.7% v/v (calculated)
IBU:            28 (calculated)

• Malt added to 12 l water at 64° in masher. Resultant temperature: 59°, pH 4.8 after 3 minutes, 8.5% Brix.
• Temperature increased to 63 over 12 minutes°. Placed in oven at 63°.
• Left 45 minutes, temperature constant. pH 5.0, > 22% Brix. Placed on stove, temperature increased to 73—74°, pH 4.5 (!). Cooled to 72°, added 10 g Calcium Carbonate, pH raised to 4.9. Placed in oven at 72°, mashed for further 45 minutes, temperature decreased to 71°.
• Crystal malt steeped in about 2 l water for 30 minutes, starting at 67°, dropping to 61°. Added to sparge. This wasn't the intention, but given the marginal pH, it seemed a better way of doing things.
• Sparged total of 27 litres.
  • After 18 litres, pH 4.9.
  • After 20 litres, pH 5.0, 4.8% Brix.
  • After 22 litres, pH 5.3, 2.7% Brix.
  • After 27 litres, pH 5.8, 2.3% Brix.
• Boiled with hops for 45 minutes, lost 1 litre.
• Add cooler, warm for 10 minutes.
• Add Tettnanger, boil for 10 minutes.
• Cool to 28°, rack to two fermenters (13 litres each).
• Aerate for 60 minutes.
• Pitch at 24.5°.
• Immediate cool to 19.5°.

Initial density:           1046
Final density:             1012 (calculated)
Brix:                      11.9% (matches density 1048)

pH (bottom):               5.1
IBUs:                      28XXX (calculated)
Potential ethanol:         
                           

Date    time     freq    wort
7.VI     am      0.47    19.5°
         15:30   0.80    19.5°
8. VI     6:30   0.26    19.5°
         18:40   0.21    19.5°
9. VI    10:00   0.11    19.5°
         17:30   0.084   19.5°
10. VI   10:00   0.057   19.5°
         17:30   0.050   19.5°
11. VI    7:30   0.029   19.5°
         17:10   0.028   19.5°
12. VI    9:50   0.024   19.5°  density 1017, 7.1% Brix

13. VI   midday  racked.  Density 1015
                          7.1% Brix
                          pH 4.4
17. VI   14:30    temperature dropped to 17°.
18. VI    7:10    temperature dropped to 16°
20. VI   11:30    bottled 6.9% Brix + 255 g (10 g/l) saccharose
                  7.4% Brix after priming
                  SG 1014
                  pH 4.4

Bottling statistics:
        Bottles         size      total
         11             0.75l     8.25 l
         18             0.5 l     9.0 l
         21             0.375 l   7.875 l
         
  Total  50                      25.125 l

Notes

• This brew is the similar to Brew 28 except for:
  • English Malts.
  • Slightly more hops.

Mistakes

• The pH measurements are maybe not as bad as they look. The pH meter claims to be ATC, but the 27 litre (final) sparge sample showed pH 5.1 while hand warm (40°?) and 5.8 at 20°. More investigation needed.
• Still, the yield is much less than I expected, only about 62% instead of 70%. I'll have to pay more attention to mash pH.

Notes