Date started: 27 August 2006
Half of:
7.246 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.815 kg Joe White Maltings Caramalt, 50 EBC
Wyeast 1768 English Ale Yeast, from secondary of brew 84.
2 g citric acid in mash water
25 g Pride of Ringwood, 2006 harvest, ~10.0%, first wort
30 g Hallertau, 2006 harvest, 3.9, first wort
25 g Pride of Ringwood, 2006 harvest, ~10.0%, 60 min
40 g Hallertau, 2006 harvest, ~4.0%, 10 min
Mash type: step infusion
-
180 minutes at 67, dropping to 62°
-
30 minutes at 72°
Paired with from brew 87.
Initial volume: 16 litres
Initial Brix: 17.0 %
pH 5.4
Diluted to 23 litres
Calculated Brix: 11.8%
Fermentation temperature: 20°
9 September: Racked, pH 4.4, 6.3% Brix, 1010.
23 September: Racked to tertiary, pH 4.4, 5.8% Brix.
Fermentation temperature
Notes
-
Accident with initial mash temperature, so left as English-style long mash.
