Date started: 24 September 2006
Half of:
7.967 kg Joe White Maltings Pale Ale malt, 6.9 EBC
0.894 kg Joe White Maltings Caramalt, 50 EBC
Wyeast 1768 English Ale Yeast, from secondary of brew 86.
2 g citric acid in mash water
40 g Tettnang, 2006 harvest, 3.9, first wort
35 g Pride +, 2006 harvest, 13.0%, 60 min
2 g Yeast nutrient
50 g Tettnang, 2006 harvest, 3.9%, 10 min
Mash type: step infusion
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10 minutes at 57°.
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45 minutes at 63°
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45 minutes at 72°
Paired with from brew 89 (which uses a different yeast)
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11:25 Add malt to 19 litres water at 63°, resultant temperature 57°
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11:35 Add 6 litres water at 100°, resultant temperature 63°.
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12:20 Temperature 62°, heat.
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12:32 72°, stop heating.
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13:17 Decant, prepare sparge.
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13:22 Start sparge. First wort 21.0% Brix, ph 5.5.
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13:32 Start first wort hopping
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13:34 Start heating.
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14:01 Sparge done (35 litres), last runnings 3.8%, pH 5.8. Wort at 85°.
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14:21 Wort boils.
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14:30 Add Pride +.
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15:10 Insert cooler.
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15:20 Add Tettnang, nutrient.
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15:30 Cool.
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Rack 14 litres to fermenter.
Initial volume: 16 litres
Initial Brix: 17.0 %
pH 5.4
Diluted to 26 litres
Calculated Brix: 10.6%
Fermentation temperature: 18°
3 October: Racked. 5.6% Brix, pH 4.4
Fermentation temperature
Notes
