Date started: 26 January 2007
Half of:
8.070 kg Joe White Ale Malt
0.970 kg Joe White Caramalt
2 g Citric acid in mash
Wyeast 1768 English Ale Yeast, from secondary of brew 95.
40 g Tettnang, 2006 harvest, 3.9%, first wort
35 g Pride +, 2006 harvest, 13.0%, 60 min
30 g Cluster, 2006 harvest, 5.3%, 10 min
20 g Tettnang, 2006 harvest, 3.9%, 10 min
0.35 g Wyeeast Yeast nutrient
6.5 g Fermaid K
Mash type: step infusion
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10 minutes at 57°.
-
60 minutes at 63°
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30 minutes at 73°
Paired with brew 96
Volume: 26 litres
Brix (calculated): 10.0%
Fermentation temperature: 18°
Fermentation temperature: 18°
11 February: racked, temperature ramped to 12° by 13 Feb.
Fermentation temperature
Notes
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First attempt with cluster hops, donated to me last year.
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Malt bought pre-crushed, had many uncrushed grains; maybe that's the reason for the low
efficiency.
