Date started: 9 February 2005
Volume: 26 litres
2.017 kg Weyermann Pilsener Malt, 3 EBC
3.031 kg Hoepfner Münchner Malt, 12 EBC
0.262 kg Weyermann CaraAroma malt, 400 EBC
Wyeast 1187 Ringwood Yeast, from new second-level starter
1 g Wyeast yeast nutrient
0.25 g K2S2O5
2.0 g MgSO4
2.0 g CaSO4
22 g Pride of Ringwood 10.1% AA, 60 min
33 g Tettnang 5.5% AA, 10 min
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11:27 Add all grains to 13 l water at 68°. Resultant temperature 62°
-
12:08 Temperature dropped to 60°, heated on small flame.
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12:19 Temperature at 70°
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13:19 Temperature 68°, start sparge. Brix off scale (> 23°), pH 5.3 Quite clear. Added
MgSO4, CaSO4 and K2S2O5 to wort.
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13:53 Sparge finished. Last runoff 1.6% Brix, pH 5.7.
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14:06 Comes to boil.
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14:10 Add PoR.
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14:50 Add cooler.
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15:00 Add Tettnang, yeast nutrient.
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15:10 Cool
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15:30 rack
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15:33 Start aeration.
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15:40 Finish aeration. Pitch at 23°
Actual volume: 26 litres
Initial density: 1049
Brix: 13.1%
pH: 5.3
Date time freq
10. ii 9:05 20.0° 0.22 Hz
19:00 20.0° 0.57 Hz
11. ii 9:15 20.0° 0.33 Hz
18:25 20.0° 0.30 Hz
12. ii 7:15 20.0° 0.19 Hz
13. ii 18:45 20.0° 0.089 Hz
20. ii. 2005 Bottled with 235g (9 g/l) saccharose.
Before priming:
SG 1013
Brix 7.4%
pH 4.5
After priming:
Brix 8.0
Bottling statistics:
Bottles size total
26 0.5 13.0
35 0.375 13.125
Total 26.125
Fermentation temperature
Notes
-
This brew is the same as brew 48 except for the yeast (1187
Ringwood instead of 1968 ESB).
- As with brew 48 significantly better
efficiency, though not as good as brew 48. Wort was agains much
clearer than in previous brews.
-
Darker than planned. Got my coloured malt quantities mixed up in brew 48, and left it the same in this one for comparison.
-
Less aeration than in previous brews. It should be enough, but it's easier to handle
overflow like this.
