W&H Winter Solstice Ale
Old Ale


Type: Extract

Date: 2/5/2006

Batch Size: 17.49 L

Brewer: Jurgen F. Doreleijers
Boil Size: 21.01 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: -
Taste Notes:



Beer Profile

Est Original Gravity: 1.000 SG

Measured Original Gravity: 1.120 SG
Est Final Gravity: 1.000 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 0.00 % Actual Alcohol by Vol: 12.92 %
Bitterness: 0.0 IBU Calories: 1,213 cal/l
Est Color: 0.0 EBC Color:

Mash Profile

Mash Name: None Total Grain Weight: 5.57 kg
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -

Mash Notes: -

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  


Used 2/3 Reverse Osmosis water (5 gallon) and 1/3 Madison for a total of 28 l which brings the bicarbonates back from 364.0 to 120.

Forgot sugar and spices. I thought I had the step temp at 70 C but my turkey bash meter is probably off by +4 C. Aimed for 19 but got only 17.5 l in fermentor (before adding starter).

pH dropped from 5.7 to 5.5, 10 and 20 minutes into mashing. It's temparture corrected. The chilled wort pH was still a high 5.6. pH 4.0 calibration solution measured 4.2 so values might be a bit too hi?

Hops were green when frozen back in September (3 months ago). I expect they went back in acids and I used more because the green ones must have been wetter.

850 ml starter from Wyeast 1762 (Belgian Abbey II) of the Potbelly Dodo Nov. '06. Was 2 weeks after it's hi krausen (late). Bubble every 20 seconds after 12 hours.

Cooler with manifold and spigot weighs 3.5 kg.

With the 5.6 kg grains there wer 15.6 l in the mash tun filled up to the rim (~3 l water per grain kg dillution)

First taste is plenty bitter. Color looks too dark but nicely redish/copper.
Moved fermentor to basement at hi spot where it's 65.5 F (18.6 C), down from 68 F iin kitchen.

Created by Dodo