Date started: 9 February 2005
Volume: 26 litres
2.010 kg Weyermann Pilsener Malt, 3 EBC
3.030 kg Hoepfner Münchner Malt, 12 EBC
0.256 kg Weyermann CaraAroma malt, 400 EBC
Wyeast 1968 ESB Yeast, from new second-level starter
1 g Wyeast yeast nutrient
0.20 g K2S2O5
2.0 g MgSO4
2.2 g CaSO4
22 g Pride of Ringwood 10.1% AA, 60 min
33 g Tettnang 5.5% AA, 10 min
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8:43 Add all grains to 13 l water at 68°. Resultant temperature 61°
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9:14 Temperature dropped to 60°, heated on small flame.
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9:27 Temperature at 70°
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10:27 Temperature 69°, start sparge. Brix off scale (> 23°), pH 5.3 Quite clear. Added
MgSO4, CaSO4 and K2S2O5 to wort.
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11:10 Sparge finished. Last runoff 1.7% Brix, pH 5.9.
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11:18 Comes to boil.
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11:22 Add PoR.
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12:02 Add cooler.
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12:12 Add Tettnang, yeast nutrient.
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12:22 Cool
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12:38 rack
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12:43 Start aeration.
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12:48 Finish aeration.
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12:53 Pitch at 24.5°
Actual volume: 26 litres
Initial density: 1051
Brix: 13.4%
pH: 5.3
Date time freq
10. ii 9:05 20.0° 0.23 Hz
19:00 20.0° 0.58 Hz
11. ii 9:15 20.0° 0.66 Hz
18:25 20.0° 0.50 Hz
12. ii 7:15 20.0° 0.25 Hz
13. ii 18:45 20.0° 0.042 Hz
20. ii. 2005 Bottled with 228g (9 g/l) saccharose.
Before priming:
SG 1016
Brix 8.0%
pH 4.6
After priming:
Brix 8.6
Bottling statistics:
Bottles size total
23 0.5 11.5
36 0.375 13.5
Total 25.0
Fermentation temperature
Notes
-
Significantly better efficiency this time. Wort was also much clearer than in previous
brews.
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Darker than planned. Got my coloured malt quantities mixed up.
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Less aeration than in previous brews. It should be enough, but it's easier to handle
overflow like this.
$Id: brew-48.php,v 1.5 2010/03/18 02:11:06 grog Exp $
