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Date started:   14 September 2004
Volume:         25 litres

                Wyeast 1007 German Ale yeast, fresh starter (main brew)
                Wyeast 1318 London Ale Yeast III, starter from Brew 33 (1 litre)


100 g           BiLo "draft" hopped malt extract, for starter (shared with Brew 37)

5.044 kg    Hoepfner Pilsener Malt
0.261 kg    Hoepfner Melanoidin Malt

Wyeast 1007 German Ale Yeast, from starter

Minerals:
MgSO4           200 ppm     5.05 g  20 ppm Mg++
                                    80 ppm SO4--
CaSO4.½H20      83 ppm      2.02 g  23 ppm Ca++
                                    55 ppm SO4--

30 g          Pride of Ringwood 10.1% AA, 60 min
45 g          Tettnang 5.5% AA, 10 min

• 10:35: Malt (at 1°) added to 13 l water at 69°, dropped to 61°. Mashed for 10 mins.
• 10:45: 13.0% Brix, pH 5.7. Warm to 70°.
• 10:53: Reached temperature. Mash in oven.
• 11:53: End temperature> 70°, pH 5.6, >23% Brix.
• Sparged total of 28 litres. Final runoff 2.0% Brix, pH 6.2.
• 12:40: Comes to boil. Add PoR.
• 13:20: Add Cooler
• 13:30: Add Tettnanger.
• 13:40: Cool to 21°.
• 14:00 Rack to two fermenters (12 litres each). Keep remainder in jug to separate trub. Aerate.
• 14:17: Complete aeration (15 minutes), wait for foam to subside.
• 14:50: Pitched at 23°.

Initial density:           1052 (24.5 litres)
Final density:             1013 (calculated)
Brix:                      13.0%
pH:                        5.5
"Brewhouse efficiency"     81%
IBUs:                      45 (calculated by qbrew)
Potential ethanol:         5.1 v/v
                           4.0 w/v 

Colour:                    10° EBC (calculated)


Date      time     freq
14.IX   18:0 0          16°
15.IX    9:0 negligible 16°
        18:00  0.21 Hz  16°
16.IX    9:0 0.44 Hz    16°
        18:00  0.20 Hz  16°
17.IX    9:0 0.11 Hz    16°
        18:00  0.048 Hz 16°
18.IX    9:00  0.081    16°
        19:00  0.075 Hz 16°
19.IX    9:00  0.060    16°
21.IX    9:00  0.056    16°

        38a bottled with 7.5 g/l saccharose, 7.5% Brix after priming.

22.IX    9:00  0.056    16°
23.IX    7:00  0.042    16°
24.IX   10:00  0.036    16°
25.ix    9:00  0.045    16°
26.ix   11:00  0.026    16°
27.ix   10:00  0.026    16.25°
28.ix   10:00  0.020    18.1°

9 .X    11:30           15.0°
                        SG 1016
                        7.5% Brix

Bottled with 190 g saccharose (8 g/l) -> 8.0% Brix after priming
Bottling statistics:
        Bottles         size      total

        3               0.375     1.125 l         (38a with 1318 yeast)

        12              0.75      9.0 l
        21              0.5      10.5 l
        12              0.375     4.5 l

  Total                          25.125 l

Notes

• This brew is the similar to Brew 36 except for:
  • Lighter malts. First use of melanoidin.
  • More hops.
  • Wyeast 1007 yeast.
• Very slow fermentation; was the starter weak?