Date started: 29 May 2005
Volume: 26 litres
2.543 kg Weyermann Pilsener Malt
2.540 kg Weyermann München II (20-25 EBC)
Wyeast 1318 London Ale III yeast, from brew 50
1 g Wyeast yeast nutrient
22 g Pride of Ringwood 10.1% AA, 60 min
50 g Tettnang 4.2 AA, 10 min
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8:47 Add malt to 16 l water @ 68°. Resultant temperature 64°.
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9:07 Temperature 62°, heat to 72°.
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9:18 Temperature 72°.
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9:49 Start sparge. Initial runnings 19.8%, pH 5.2.
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10:27 sparge finished, final runnings 2.3%
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10:39 Wort boils.
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10:45 Add PoR.
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11:25 Add wort cooler.
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11:30 Add yeast nutrient.
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11:35 Add Tettnang.
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11:45 Finish boil, start cooling
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12:00 Aerate 12 litres.
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12:30 pitch at 22°, 12.5% Brix, pH 5.3
Actual volume: 27 litres
Initial Brix: 12.5%
pH: 5.3
Date time freq
29.v pm minimal activity
30.V 8:35 no activity
31.V 10:00 19.0° 0.59 Hz
19:20 19.0° 0.63 Hz
1.VI 10:15 19.0° 0.22 Hz
17:50 19.0° 0.078 Hz
2.VI 9:50 19.0° 0.032 Hz
17.VI boottled with 225 g saccharose (9 g/l)
Before priming:
SG 1015
Brix 7.3%
pH 4.7
Bottling statistics:
Bottles size total
40 0.5 20.0
13 0.375 4.875
Total 24.875
Fermentation temperature
Notes
Mistakes
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Added 16 litres of mash water instead of 13. Made the pot very full, but doesn't seem to
have had any other adverse affects. Maybe I should put in more water as a matter of
course.
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Forgot sparge manifold. Strangely it didn't seem to make much difference in the wort,
though it made sparging a little more difficult. Interestingly, the OG of the wort was higher
than that of brew 55, where I didn't make this mistake.
