Date started: 12 June 2006
Half of:
7.700 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.422 kg Joe White Maltings Caramalt, 60 EBC
Wyeast 1768 English Ale Yeast, from starter.
2.0 g Wyeast yeast nutrient
2.0 g citric acid, in mash
37 g Pride Plus, 13.0%, first wort
60 g Tettnang, 3.9%, 10 min
Mash type: double step infusion
-
40 minutes at 63°
-
22 minutes at 72°
Paired with from brew 81.
Volume: 24.5 litres
Initial Brix: 11.3%
OG: 1044
pH 5.6
Fermentation temperature: 20°
20 June: Temperature "dropped" to 17°. Fridge defective.
21 June: Racked, 6.5% Brix.
1 July: Some bottled, 18 litres in container for tertiary.
26 August: Kegged.
Fermentation temperature
Notes
-
First beer with first wort hopping. Reduce boil to 30 minutes to compensate.
