Date started: 4 March 2006
Half of:
6.054 kg Maris Otter, 5 EBC
0.324 kg Joe White Maltings Caramalt, 60 EBC
Wyeast 1335 British Ale II Yeast, from brew 68
1.5 g Wyeast yeast nutrient
40 g Pride of Ringwood, 10.1% AA, 60 min
40 g Tettnang, 4.2% AA, 10 min
Also
0.202 kg Joe White Maltings Caramalt, 60 EBC
Mash type: step infusion
-
10 minutes at 60°
-
45 minutes at 63°
-
45 minutes at 72°
-
Mash out at 78°
-
Steep 202 g caramalt separately, boil and add to final wort.
Volume: Half of 42 litres
Initial Brix: 11.1
Fermentation temperature: 21°
11 March: Racked, cooled to 18° for secondary.
26 March 2006 Bottled with 173g saccharose (8 g/l)
Before priming:
Brix 4.9%
pH 4.4
FG 1005
Bottling statistics:
Bottles size total
31 0.5 15.5
15 0.375 5.625
Total 21.125
Fermentation temperature
Notes
-
Boiled 30 litres of wort, decanted 15 each onto 6 litres cold water to make this brew
and brew 71.
-
Added extra caramalt after end of boil.
