Date started: 8 October 2005
Volume: 27 litres
4.008 kg Joe White Maltings Pale Ale malt, 6.9 EBC
1.000 kg Joe White Maltings Wheat malt, 3.5 EBC
0.341 kg Joe White Maltings Caramel malt, 60 EBC
Wyeast 1187 Ringwood Ale Yeast, from brew 62
immediately after racking.
1 g Wyeast yeast nutrient
24.5 g Pride of Ringwood, home-grown, 60 min
35 g Tettnang pellets, 4.2% AA, 10 min
Mash type: step infusion.
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20 minutes at 63°
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7 minutes warm to 73°
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30 minutes at 73°.
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5 min heat to 78°.
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15 minute rest at 78°
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9:32 Add malt to 14 litres of water at 68°. Resultant temperature 63°.
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10:02 Temperature 62°. Start heating (big flame).
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10:09 Temperature 73°, rest.
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10:31 Temperature 71°, heat on big flame
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10:36 78°. Rest.
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10:51 Start sparge. Initial runnings 23%, pH 5.4.
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11:20 Chop bittering hops in mixer, add about 300 ml hot wort at sparge temperature.
Leave until 11:43 before adding to boiling wort.
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11:22 End sparge. Final runnings 0.9% Brix, pH 6.0.
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11:37 Boils.
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11:43 Add bittering hops.
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12:23 Add cooler
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12:33 Add aroma hops, nutrient.
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12:43 Stop boil, start cooling
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13:03 Rack 13 litres, aerate.
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13:21 Stop aeration.
Volume: 28 litres
Initial Brix: 12.4
pH: 5.7 (?)
Date time freq Temperature
2005-10-09 9:35 0.49 19.0°
2005-10-09 18:25 0.45 19.0°
5 November 2005 Bottled with 169 g saccharose (6 g/l)
Before priming:
Brix 6.9%
After priming:
Brix 7.4%
pH 4.5
Bottling statistics:
Bottles size total
40 0.5 20.00
19 0.375 7.125
Total 27.125
Fermentation temperature
Notes
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Similar to brew 62, but use more caramel malt (340g instead of
200g).
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Chop bittering hops in mixer, soak in warm wort for 25 minutes before adding to boil. The
intention was to mix the hops more uniformly, but the process has some similarity with first
wort hopping.
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To make up for different bittering hops addition, boil for only 60 minutes.
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To avoid overflows such as in brew 62, divide the beer among
two fermenters, 13.5 litres each.
