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Date started:   1 August 2004
Volume:         25 litres

                Wyeast 1318 London Ale Yeast III, starter from Brew 33

100 g           BiLo "draft" hopped malt extract, for starter (shared with Brew 35)

3045 g          IMCA Münchner Malz, 12 EBC
2043 g          Hoepfner Pilsener Malz, 3 EBC)
 259 g          JWM Caramalt, 40 EBC

Minerals:
MgSO4           200 ppm     5.00 g  20 ppm Mg++
                                    80 ppm SO4--
CaSO4.½H20      83 ppm      2.02 g  23 ppm Ca++
                                    55 ppm SO4--
CaCO3           200 ppm     5.00 g  80 ppm Ca++
citric acid                         7.00 g  (to dissolve CaCO3)

22.6 g          Pride of Ringwood 10.1% AA, 60 min
33.1 g          Tettnang 5.5% AA, 10 min

• 10:13: Plain malt added to 13 l water at 66°, dropped to 60° Mashed for 10 mins.
• 10:23: 12.3% Brix, pH 5.3. Warm to 70°, add Caramalz.
• 10:35: Mash in oven.
• 11:35: Mash in oven. End temperature> 68°, pH 5.6 (!), >23% Brix.
• Sparged total of 30 litres.
  • 12:09: 23 litres, 3.5 % Brix, pH 5.7
  • 12:14: 25 litres, 2.8 % Brix, pH 5.8
  • 12:17: 28 litres, 2.0 % Brix, pH 5.7
  • 12:20: 30 litres, 1.9 % Brix
• 12:27: Comes to boil.
• 12:30: Add PoR.
• 13:20: Add Tettnanger.
• 13:30: Cool to 21°.
• 13:50: Rack to two fermenters (12 litres each). Keep remainder in jug to separate trub. Aerate.
• 14:10: Foam threatens to overflow. Stop.
• 14:20: Restart aeration.
• 14:30: Finish aerating, wait for foam to subside.
• 14:50: Pitched at 23°.

Initial density:           1050 (25 litres)
Final density:             1013 (calculated)
Brix:                      12.5%
pH:                        5.4
IBUs:                      32 (calculated)
Potential ethanol:         5.0 v/v
                           3.9 w/v 

Colour:            11° EBC 

Alcohol:        4.6% v/v (calculated)

Date      time     freq
1.  VIII  20:50   very low
2.  VIII   8:30   0.57 Hz
          18:00   0.63 Hz
3.  VIII   9:50   0.14 Hz
          17:15   0.036 Hz, 7.4% Brix (misread?  Maybe 8.4%?)
7.VIII    14:00             1019, 7.9% Brix (!)
9.VIII    16:00   racked, 7.8% Brix
14.VIII           bottled.  FG 1018, 7.4% Brix
                        204 g saccharose (8 g/l)
Bottling statistics:
        Bottles         size      total
           12           0.75 l    9.0 l
           14           0.5 l     7.0 l
           24           0.375 l   9.0 l
         
  Total    50                    26.0 l

Notes

• This brew is the similar to Brew 35 except for:
  • German malts instead of English malts.
  • Slightly more mash water.

Mistakes

Notes

• Initially too much burnt caramel taste. JWH?
• Final RI 6.8% Brix