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Brew 62, groggy Ale
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Date started:   24 September 2005
Volume:         27 litres

4.000 kg        Joe White Maltings Pale Ale malt, 6.9 EBC
1.051 kg        Joe White Maltings Wheat malt, 3.5 EBC
0.200 kg        Joe White Maltings Caramel malt, 60 EBC

                Wyeast 1187 Ringwood Ale Yeast, from brew 61
        immediately after racking.
1 g             Wyeast yeast nutrient

25 g            Pride of Ringwood, home-grown, 80 min
35 g            Tettnang pellets, 4.2% AA, 10 min
Mash type: step infusion.
Volume:                    27 litres
Initial Brix:              12.4
pH:                        5.4




Date         time     freq      Temperature
2005-09-25   8:45     0.49       19.0
2005-09-25  14:55     0.72       19.0
2005-09-25  17:35     0.72       19.0
2005-09-26   7:30     0.19       19.0
2005-09-26  18:00     0.19       19.0
2005-09-27   9:05     0.10       19.0
2005-09-27  17:25     0.091      19.0
2005-09-28   8:50     0.076      19.0


8 October 2005       Bottled with 234 g saccharose (9 g/l)

After priming:
          Brix  8.1%

Bottling statistics:
        Bottles         size      total
         44              0.5       22.00
         11              0.375      4.125

Total                              26.125

Fermentation temperature

Fermentation temperature graph

Notes


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