Date started: 21 May 2006
Half of:
6.001 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.355 kg Joe White Maltings Caramalt, 60 EBC
0.706 kg Joe White Maltings Wheat malt
Wyeast 1768 English Ale Yeast, from brew 76.
1.5 g Wyeast yeast nutrient
30 g Pride of Ringwood, 2006 harvest, 60 min
12 g Pride of Ringwood pellets, 10.1% AA, 30 min
100 g Hallertauer, 2006 harvest, 10 min
Mash type: triple step infusion decoction
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20 minutes at 42° (acid rest).
-
30 minutes at 63°
-
20 minutes at 72°
Boil 34 litres, dilute to 2 x 21 litres after cooling (paired with from brew 79).
Volume: 21 litres
Initial Brix: 12%
Fermentation temperature: 20°
27 May: Racked, temperature dropped to 18°.
3 June: Temperature dropped to 14°.
10 June: bottled
Before priming:
Brix 5.4
pH 4.4
FG 1007
Bottling statistics:
Bottles size total
31 0.5 15.5
11 0.375 4.125
Total 19.625
Fermentation temperature
Notes
-
Like brew 76 and brew 77, but with
half the caramel malt and double the aroma hops.
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Second PoR addition due to miscalculation.
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Acid rest raised pH from 5.6 to 5.7!
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Aroma hops (Australian Hallertau) don't have much aroma.
