Greg
Greg's brewing log
Brew 63, Groggy Ale
Greg's home page
Brewing home page
Greg's diary
Greg's photos
Greg's links
Google

Date started:   8 October 2005
Volume:         27 litres

4.008 kg        Joe White Maltings Pale Ale malt, 6.9 EBC
1.000 kg        Joe White Maltings Wheat malt, 3.5 EBC
0.341 kg        Joe White Maltings Caramel malt, 60 EBC

                Wyeast 1187 Ringwood Ale Yeast, from brew 62
                immediately after racking.
1 g             Wyeast yeast nutrient

24.5 g          Pride of Ringwood, home-grown, 60 min
35 g            Tettnang pellets, 4.2% AA, 10 min
Mash type: step infusion.
Volume:                    28 litres
Initial Brix:              12.4
pH:                        5.7 (?)




Date         time     freq      Temperature
2005-10-09   9:35     0.49	19.0
2005-10-09  18:25     0.45	19.0

5 November 2005       Bottled with 169 g saccharose (6 g/l)

Before priming:
      Brix  6.9%

After priming:
      Brix  7.4%
      pH    4.5

Bottling statistics:
        Bottles         size      total
         40              0.5       20.00
         19              0.375      7.125

Total                              27.125

Fermentation temperature

Fermentation temperature graph

Notes


Greg's diary Greg's photos Greg's links Greg's home page Brewing home page
Valid XHTML 1.0! $Id: brew-63.php,v 1.2 2010/03/18 02:11:33 grog Exp $