Date started: 1 January 2007
Half of:
8.268 kg Joe White Ale Malt
0.850 kg Joe White Caramalt
Wyeast 1768 English Ale Yeast, from secondary of brew 93.
40 g Tettnang, 2006 harvest, 3.9%, first wort
35 g Pride +, 2006 harvest, 13.0%, 60 min
50 g Tettnang, 2006 harvest, 3.9%, 10 min
2.5 g Yeast nutrient
Mash type: step infusion
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10 minutes at 58°.
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45 minutes at 64°
-
45 minutes at 72°
Paired with from brew 95 (which uses a different yeast)
Volume: 28 litres
Fermentation temperature: 18°
15 January racked
Fermentation temperature
Notes
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Forgot citric acid. Nevertheless, pH was, if anything, a little low.
-
Experimented with boiling all sparged wort. This was possible because even the
last runnings were pH 5.7, 2.5% Brix.
