Date started: 3 September 2005
Volume: 26 litres
5.000 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.200 kg Joe White Maltings Caramel malt, 60 EBC
Wyeast 1187 Ringwood Ale Yeast, from 2nd level starter.
1 g Wyeast yeast nutrient
25 g Pride of Ringwood, home-grown, 90 min
25 g Pride of Ringwood pellets, 10.1% AA, 10 min
Mash type: step infusion.
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20 minutes at 63°
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9 minutes warm to 72°
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30 minutes at 73°.
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6 min heat to 79°.
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20 minute rest at 79°
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11:37 Add malt to 14 litres of water at 69°. Resultant temperature 63°.
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11:57 Temperature 62°. Start heating (big flame).
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12:06 Temperature 72°, rest.
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12:36 72°, heat.
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12:42 79° (intended to hit 78°)
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13:02 79°, start sparge. Initial runnings 23%, pH 5.4.
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13:44 Stop sparge. Final runnings 1.4% Brix, pH 5.9
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13:46 Boils.
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13:49 Add bittering hops.
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14:59 Add cooler
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15:09 Add aroma hops, nutrient.
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15:19 Stop boil, start cooling
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15:39 Decant 12 litres.
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15:42 Stop cooling, aerate.
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15:57 Pitch, add most of remaining wort (limited by foam).
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16:13 Add remaining wort with exception of dregs. Place in fridge. Temperature
18°.
Volume: 24.5 litres
Initial Brix: 14.0
OG: 1054
pH: 5.4
Date time freq Temperature
2005-09-04 9:30 0.25 Hz 19.0°
2005-09-04 17:42 0.43 Hz 19.0°
2005-09-05 9:11 0.17 Hz 19.0°
2005-09-05 18:31 0.16 Hz 19.0°
2005-09-06 9:11 0.14 Hz 19.0°
2005-09-07 8:50 0.11 Hz 19.0°
24 September 2005 Bottled with 216 g saccharose (9 g/l)
Before priming:
SG 1016
Brix 7.4%
pH 4.5
After priming:
Brix 8.1%
Bottling statistics:
Bottles size total
36 0.5 18.00
14 0.375 5.25
Total 23.25
Fermentation temperature
Notes
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On Thomas Hamann's suggestion, used Pride of Ringwood for aroma. That'll be
interesting.
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First brew with home-crushed malt, crushed more
finely than Grumpys do it. Initial measurements
suggest better results.
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8 October: After 2 weeks, still had not cleared. Tasted a bottle, tasted OK, but probably
carbonation not complete. No obvious reason for the delay. The yeast slurry from this brew
took off like a rocket in brew 62.
