Date started: 30 April 2006
Half of:
5.662 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.710 kg Joe White Maltings Caramalt, 60 EBC
0.696 kg Joe White Maltings Wheat malt
Wyeast 1768 English Ale Yeast, from brew 75.
1.5 g Wyeast yeast nutrient
40 g Pride of Ringwood, 2006 harvest, 60 min
50 g Hallertauer, 2006 harvest, 10 min
Mash type: triple decoction
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10 minutes at 60°
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30 minutes at 63°
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40 minutes at 72°
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10 minutes mash out at 78°
Boil 30 litres, dilute to 2 x 20 litres after cooling (paired with from brew 76).
Volume: 20 litres
Initial Brix: 12%
Fermentation temperature: 20°
6 May: Racked, temperature dropped to 18°.
13 May: Temperature dropped to 14°.
20 May: bottled
Before priming:
Brix 5.1
pH 4.4
FG 1009
Bottling statistics:
Bottles size total
12 0.75 9.0
19 0.5 9.5
2 0.375 0.75
Total 19.25
Fermentation temperature
Notes
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Keeping constant temperature in the mash tun is really difficult.
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What an aroma during fermentation!
