Greg's brewing log Brew 45, Groggy Ale

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Date started:   3 January 2005
Volume:         27 litres

2.040 kg        Hoepfner Pilsener Malt, 3.5 EBC
3.051 kg        Hoepfner Münchner Malt, 12 EBC
0.256 kg        Hoepfner Melanoidin Malt,  40 EBC

                Wyeast 1338 London Ale Yeast III, from Brew 44
1.15 g          Wyeast yeast nutrient
0.5 g           K2S2O5
1.99 g          MgSO4
2.02 g          CaSO4

25 g            Pride of Ringwood 10.1% AA, 60 min
50 g            Tettnang 5.5% AA, 10 min

• 8:28 Add Pilsener, Münchner to 13 l at 67°. Resultant mash temp 62°
• 8:55. Heat to nominal 72° (large burner).
• 9:05 Temperature 74°. Add Melanoidin, 0.4 l water -> 71.5°
• 10:05 Started sparge. First runnings > 23%, pH 5.3. Very cloudy. Added K2S2O5, MgSO4 and CaSO4
• 10:38 Sparge complete, 29 litres. Last runnings 2.1%, pH 5.8. Wort 11.2% (possibly inadequately mixed), pH 5.4. 6.1
• 10:52 Boil
• 10:54 Add PoR
• 11:35 Add cooler
• 11:45 Add Tettnang, yeast nutrient
• 11:55 Finish boil, cool
• 13:50 racked, spilt 2 litres
• 13:58 Aerate 26°, add nutrient
• 14:17 Stop aerate
• 15:10 Pitch at 23.5°

Actual volume:             27 litres
Initial density:           1047
Brix:                      12.2%
"Brewhouse efficiency":    79% (reverse ProMash, based on %Brix)
pH:                        5.4
Final density:             1013 (calculated)
IBUs:                      33 (calculated)
Potential ethanol:         5.3 v/v
                           4.15 w/v

Colour:                    14° EBC (calculated)

Date      time     freq
4.  I      8:10     19.0°    0.23 Hz
         18:10     19.0°    0.32 Hz
5.  I      8:15     19.0°    0.19 Hz
6.  I      9:25     19.0°    0.12 Hz
7.  I      8:50     19.0°    0.083 Hz
 
16.I bottled with 9 g/l cane sugar.

Before priming:
        SG    1018
        Brix  7.9%
        pH    4.4

After priming:
        Bri   8.4%
        pH    4.4

Bottling statistics:
        Bottles         size      total
          6              0.75       4.5
         25              0.5       12.5
         20              0.375      7.5

Total                              24.5

Fermentation temperature

Notes

• Something went wrong with this brew. At bottling time it looked as if fermentation had completely ceased, but it was much higher in FG then normal, though not as high as brew 46. The temperature drop in the secondary fermentation is to be reconsidered.