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Date started:   4 July 2004
Volume:         24 litres

                Wyeast 1318 London Ale Yeast III, fresh from starter

107 g           Coopers extra pale malt extract, for starter

5009 g          JWM Traditional Ale Malt, 6.7 EBC
 158 g          TF Crystal Malt, 130 EBC

Minerals:
MgSO4           200 ppm     5.08 g  20 ppm Mg++
                                    80 ppm SO4--
CaSO4.½H20      83 ppm      2.09 g  23 ppm Ca++
                                    55 ppm SO4--
Wyyeast nutrient            1.01 g 

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

• Plain malt added to 12 l water at 65°, dropped to 59-60°. Resultant temperature: 60°
• Mashed for 10 mins. 12.5% Brix, pH 5.4.
• Warm to 67-68° (intended 65°), add crystal. Added cold water to cool to 64°.
• Mash on stove for further 20 minutes. Temperature dropped to 63°, 19.0% Brix, pH 5.3.
• Warm to 70°, mashed in oven 45 min. End temperature> 71°, pH 5.3, ~23% Brix.
• Sparged total of 27 litres.
  • After 18 litres, 7.4% % Brix, pH 5.3
  • After 20 litres, 4.0 % Brix, pH 5.5
  • After 23 litres, 3.1 % Brix, pH 5.7
  • After 25 litres, 2.4 % Brix, pH 5.6
  • After 27.5 litres, 2.3 % Brix, pH 5.7
• Boiled with hops for 40 minutes.
• Add cooler, warm for 10 minutes.
• Add Tettnanger, boil for 10 minutes.
• Cool to 25°, rack to two fermenters (11 litres each).
• Aerate for 35 minutes. No overflow.
• Put together in one fermenter, pitch at 22°.
• Immediate cool to 19°, then up to 20°.

Initial density:           1048 (23 litres)
Final density:             1012 (calculated)
Brix:                      12.9%

pH (bottom):               5.1


Date    time     freq     wort
5. VII  8:30	 0.36 Hz  19.37°
                 approximately 250 ml wort from Trub draufgelassen
        17:20    0.79 Hz  19.87°
6. VII   8:10	 0.11 Hz  19.75°
	         heater globe replaced
        18:50	 0.041 Hz 19.87°
		 Temperature gradually dropped to 16°
9. VII	15:00	 density 1022, 8.2% Brix, pH 4.4
10. VII 	 Temperature gradually raised to 20°
	
16. VII		density 1017, 7.8% Brix
17. VII		bottled with 245 g saccharose (10 g/l).
		before priming:
			density 1017
			7.8% Brix
			pH 4.4

		after priming:
			density 1022
			8.4% Brix
			pH 4.4

Bottling statistics:
        Bottles         size      total
	   12		0.75 l	  9.0 l
           13           0.5 l	  6.5 l
           22           0.375 l   8.25 l
         
  Total    47			 23.75 l

Notes

• This brew is the similar to Brew 30 except for:
  • Less crystal malt.
  • Add minerals
  • Use Wyeast 1318 yeast.

Mistakes

• The sparging wasn't as effective. I should leave the pot to dry out completely before adding more water.
• Another more vigorous boil. I should go back to 30 litres, as I noted last time, but forgot to heed.

Notes