Date started: 6 March 2005
Volume: 26 litres
2.526 kg Weyermann Pilsener Malt, 3.5 EBC
2.508 kg Weyermann Münchner Malt, 20-25 EBC
0.260 kg Weyermann Melanoidin Malt, 30 EBC
Wyeast 1318 London Ale III yeast, from Brew 42
1 g Wyeast yeast nutrient
2.0 g MgSO4
2.0 g CaSO4
22 g Pride of Ringwood 10.1% AA, 60 min
33 g Tettnang 5.5% AA, 10 min
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9:40 Add all grains to 11.75 l water at 63°. Resultant temperature 57°
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9:50 (10 minutes) Temperature dropped to 56°. Add 2.25 litres boiling water, temperature
rises to 62°
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10:35 (45 min) 62°. Turn on heat.
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10:47 Temperature 72°. Rest.
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11:35 (47 min) temperature 71°. Heat.
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11:43 Temperature 78°. Rest.
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11:53 (10 minutes) Temperature 76°, start sparge. Brix > 23% (off scale), pH 5.2.
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12:36 Sparge finished, 1.9%, pH 5.8
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12:43 Comes to boil.
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12:46 Add PoR
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13:26 Add cooler
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13:36 Add Tettnang, minerals, nutrient
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13:46 Start cool.
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14:02 Decant 15 litres, aerate.
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14:20 stop aerate.
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14:38 decant remainder of wort, pitch at 22°. 1052, 13.1%, 5.4
Actual volume: 26 litres
Initial density: 1052
Brix: 13.1%
pH: 5.4
Date time freq
7.iii 19:40 minimal
8.iii 9:00 0.57
18:05 0.72
9.iii 9:15 0.50
10.iii 9:50 0.10
15.iii racked, 7.4% Brix, SG 1015
20.iii bottled with 225g (9 g/l) saccharose.
Before priming:
SG 1013
Brix 7.4%
After priming:
Brix 7.9%
Bottling statistics:
Bottles size total
42 0.5 21
11 0.375 4.125
Total 25.125
Fermentation temperature
Notes
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Changed mashing schedule to reflect the Standardinfusionsverfahren described in
Hubert Hanghofer's “Bier brauen nach eigenem Geschmack”.
