Date started: 29 May 2005
Volume: 26 litres
2.527 kg Weyermann Pilsener Malt
2.506 kg Weyermann München II (20-25 EBC)
Wyeast 1187 Ringwood ale yeast, from brew 49
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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11:48 Add malt to 14 l water at 69°. Resultant temperature 63.5°.
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12:08 Temperature 62°, heat to 72°.
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12:18 At 72°.
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12:48 Start sparge, first runnings ~ 21.2% Brix, pH 5.2.
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13:12 Sparge finished, final runnings 2.0% Brix, pH 5.7.
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13:32 Comes to boil.
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13:34 Add PoR.
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14:14 Add cooler.
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14:16 Add nutrient.
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14:24 Add Tettnang.
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14:34 Boil finished, start cooling.
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14:56 Aerate 12 litres.
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15:20 Pitch at 18°
Actual volume: 27 litres
Initial Brix: 12.4%
pH: 5.5
Date time freq
30.V 8:35 barely active
31.V 10:00 19.0° 0.60 Hz
19:20 19.0° 0.28 Hz
1.VI 10:15 19.0° 0.23 Hz
17:50 19.0° 0.22 Hz
2.VI 9:50 19.0° 0.10 Hz
11.VI bottled with 230 g saccharose (9 g/l)
Before priming:
SG 1014
Brix 6.9%
pH 4.4
Bottling statistics:
Bottles size total
40 0.5 20.0
13 0.375 4.875
Total 24.875
Fermentation temperature
Notes
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After mistake with brew 54, used 14 litres mash water instead
of 13. 15 might be even better, but it's very close to the top.
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Didn't rack. I can't remember whether this was deliberate or accidental.
Mistakes
