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Date started: 22 November 2003
Volume: 25 litres
Initial density: 1046
Brix: 11.8 (top)
12.1 (bottom)
Wort pH: 4.4
Ingredients:
2.8kg Coopers Pale Malt extract
700g Sucrose
250 g Crystal malt
40g Fuggles pellets (5% alpha acid)
30g East Kent Goldings pellets (6.1% alpha acid)
Wyeast 1275 "Thames Valley" yeast
Hops boiled with water, sugar, citric acid (15% Brix) for 30 minutes.
Crystal malt added, boiled further 30 minutes, sparged, cooled.
Malt dissolved, boiled 30 minutes separately, cooled in sink.
Added to cooled hop and malt, resultant temperature 25°.
Dry hopped with Goldings.
Fermentation progress:
22.XI afternoon 25° pitched
pm 24° no activity
23.XI am 22° 0.072 Hz
pm 21° 0.43 Hz
24.XI am 21° 0.45 Hz
25.XI am 20° 0.17 Hz
pm 20° 0.13 Hz
26.XI am 20° 0.11 Hz
27.XI am 19° 0.094 Hz
pm 20° 0.107 Hz temperature change?
28.XI am 20° 0.097 Hz
pm 20° 0.097 Hz
29.XI am 20° 0.088 Hz
pm 21° 0.087 Hz
30.XI am 21° 0.092 Hz
pm 21° 0.068 Hz
1.XII am 20° 0.054 Hz
midday racked. Density 1008, 5.6% Brix, pH 3.8
Yeast still very active; discarded about 1 litre
in sludge. Wait longer next time.
4.XII midday bottled. Density 1003, 5.3% Brix, pH 3.8
6 g/l sucrose.
Bottling statistics:
Bottles size total
24 0.5 l 12 l
29 0.375 l 10.875 l
Total 22.875
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