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Date started: 4 July 2004
Volume: 24 litres
Wyeast 1318 London Ale Yeast III, fresh from starter
107 g Coopers extra pale malt extract, for starter
5009 g JWM Traditional Ale Malt, 6.7 EBC
158 g TF Crystal Malt, 130 EBC
Minerals:
MgSO4 200 ppm 5.08 g 20 ppm Mg++
80 ppm SO4--
CaSO4.½H20 83 ppm 2.09 g 23 ppm Ca++
55 ppm SO4--
Wyyeast nutrient 1.01 g
22 g Pride of Ringwood 10.1% AA, 65 min
33 g Tettnang 5.5% AA, 10 min
Initial density: 1048 (23 litres)
Final density: 1012 (calculated)
Brix: 12.9%
pH (bottom): 5.1
Date time freq wort
5. VII 8:30 0.36 Hz 19.37°
approximately 250 ml wort from Trub draufgelassen
17:20 0.79 Hz 19.87°
6. VII 8:10 0.11 Hz 19.75°
heater globe replaced
18:50 0.041 Hz 19.87°
Temperature gradually dropped to 16°
9. VII 15:00 density 1022, 8.2% Brix, pH 4.4
10. VII Temperature gradually raised to 20°
16. VII density 1017, 7.8% Brix
17. VII bottled with 245 g saccharose (10 g/l).
before priming:
density 1017
7.8% Brix
pH 4.4
after priming:
density 1022
8.4% Brix
pH 4.4
Bottling statistics:
Bottles size total
12 0.75 l 9.0 l
13 0.5 l 6.5 l
22 0.375 l 8.25 l
Total 47 23.75 l
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