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W4 22 5L Beaverdale Rioja Oaked

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					22.5L Beaverdale Rioja (Oaked)   12/19/2005
Satabiliser added                 2/12/2006
                                                               Brew Log
                 Forecast                             Recipe              Hob Goblin          ABV
Batch Size             19.00   L                      Date Brewed          12/6/2005          6.24
Mash Ratio              2.75   L/KG
Sparge Ratio            4.00   L/KG                   OG Going into Primary                   1058            12/6/2005
Absorption              0.83   L/KG                   SG Going into Secondary                 1010           12/13/2005
Mash loss               2.00   L                      Bottle Date                               -
Sparge loss             2.00   L
Boil Loss               5.00   L/Hr                                 Updated Figures
Boil Time              60.00   min                       Absorption        0.82           L/KG
Kettle Loss             5.00   L                          Boil Loss        5.10           L/HR
Post boil Loss         10.00   L                        Sparge Loss        2.9            L
Primary Loss            2.00   L                        Primary Loss         ?            L

                               Absorption    1st Run Sparge 2nd                    Water to
  Grain Bill     Mash Water                                        Wort to Kettle                            Post boil       To primary      To secondary
                                & loss         Off   Water Run Off                add to boil
     5.12          14.07          6.25         7.82   20.46 18.46     26.28         2.72                      24.00             19.00           17.00
   UK Gallon         3.1           1.4         1.7       4.5     4.1            5.8              0.6            5.3              4.2             3.7
   US Gallon         3.7           1.6         2.1       5.4     4.9            6.9              0.7            6.3              5.0             4.5



                      Schedule                                         Schedule Discrepancies
Heat 19L of water in hot water kettle heat to 77C
Mash with           14.1      Litres of water                  Mash Water                        15
Stir make sure temp settles at 68C
Leave for 90 minutes
Heat hot water to in boil kettle to 77C
Run wort from lauter tun and recycle until clear.
First run off should be            7.8      Litres of water    1st Run off                     8.8
Sparge With         20.5      Litres of 77c water              Sparge                         20.2
Stir and drain into brew kettle.
Sparge Water to collect            20.5                        2nd Run off                    17.3
Wort to add to kettle             26.28                        Wort added to kettle           26.1
Water to add to boil               2.7                         Added to Boil                   0
Boil until rapid rolling boil occurs                           Added to Primary                16
Add Bittering Hops                                             Added to Secondary
wait 30 Minutes
Add Flavour Hops
Wait 15 Minutes                                                                                        Recipe
Add Aroma Hops
Wait 10 Minutes                                                                   Grain (KG)
Add Irish moss.                                                          Marris Otter              4.900
                                                                         Chocolate                 0.030
Add cleaned immersion chiller boil for a further few minutes             Black                     0.015
Reduce heat to 25c (Collect chiller water for cleaning)                  Cyrstal 55l               0.170
Take Gravity Measurement and record.
Have a Home brew to get rid of sweet taste.                              Total Grain               5.115
Strain into fermenter and aerate
Pitch yeast                                                                            Hops                              Other
Add cap and airlock.                                                     30g              Progress         Yeast           English Ale.
                                                                         20g              Goldings         OG                        1059
                                                                         15g              Goldings         STM                       17.5
                                                                         1tsp             Irish Moss       IBU                          28




                                                                        Notes
0
                                                               Brew Log
                 Forecast                             Recipe              Hob Goblin          ABV
Batch Size             23.00   L                      Date Brewed          1/11/2006
Mash Ratio              2.75   L/KG
Sparge Ratio            4.00   L/KG                   OG Going into Primary                                      12/6/2005
Absorption              0.82   L/KG                   SG Going into Secondary                                   12/13/2005
Mash loss               2.00   L                      Bottle Date                                 -
Sparge loss             2.90   L
Boil Loss               5.10   L/Hr                                 Updated Figures
Boil Time              60.00   min                       Absorption       -0.39           L/KG
Kettle Loss             5.00   L                          Boil Loss       -5.00           L/HR
Post boil Loss         10.10   L                        Sparge Loss         0             L
Primary Loss            2.00   L                        Primary Loss        ?             L

                               Absorption    1st Run Sparge 2nd                    Water to
  Grain Bill     Mash Water                                        Wort to Kettle                               Post boil       To primary      To secondary
                                & loss         Off   Water Run Off                add to boil
     5.12          14.07          6.19         7.87   20.46 17.56     25.43         7.67                         28.00             23.00           21.00
   UK Gallon         3.1           1.4         1.7       4.5     3.9            5.6              1.7               6.2              5.1             4.6
   US Gallon         3.7           1.6         2.1       5.4     4.6            6.7              2.0               7.4              6.1             5.5



                      Schedule                                         Schedule Discrepancies
Heat 19L of water in hot water kettle heat to 77C
Mash with           14.1      Litres of water                  Mash Water
Stir make sure temp settles at 68C
Leave for 90 minutes
Heat hot water to in boil kettle to 77C
Run wort from lauter tun and recycle until clear.
First run off should be            7.9      Litres of water    1st Run off
Sparge With         20.5      Litres of 77c water              Sparge
Stir and drain into brew kettle.
Sparge Water to collect            20.5                        2nd Run off
Wort to add to kettle             25.43                        Wort added to kettle              0
Water to add to boil               7.7                         Added to Boil
Boil until rapid rolling boil occurs                           Added to Primary
Add Bittering Hops                                             Added to Secondary
wait 30 Minutes
Add Flavour Hops
Wait 15 Minutes                                                                                          Recipe
Add Aroma Hops
Wait 10 Minutes                                                                   Grain (KG)
Add Irish moss.                                                          Marris Otter                 5.000
                                                                         Chocolate                    0.030
Add cleaned immersion chiller boil for a further few minutes             Black                        0.030
Reduce heat to 25c (Collect chiller water for cleaning)                  Cyrstal 55l                  0.170
Take Gravity Measurement and record.
Have a Home brew to get rid of sweet taste.                              Total Grain                  5.230
Strain into fermenter and aerate
Pitch yeast                                                                            Hops                                 Other
Add cap and airlock.                                                     30g              Progress            Yeast           English Ale.
                                                                         20g              Goldings            OG                        1059
                                                                         15g              Goldings            STM                       17.5
                                                                         1tsp             Irish Moss          IBU                          28




                                                                        Notes
0

				
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