Brew 18 August 5th.
Mash start 0930 with 4.5kg Gladfield Ale and a 50/50 mix of Gladfield Dark Crystal and Weyermann special W - 250gms giving total grain 4.750kg in 12.5 litres water at 67C.
Start sparge at 1045 - Run through 20L. Collect 30 litres.
Fire up heat at 1145. Add 33gms Pacific Jade in spider in at 1215. 10gms Nelson Sauvin in kettle ( not spider ) at 1230.
Boil achieved at 1230, cooling coil in at 1330 and flame out at 1405.. Start cooling at 1407 - 80gms Wakatu in at 80-90C - end cooling at 1500.
Start runoff into fermenter at 1505. Collect 23L O.G. 1052.
Pitch yeast washed with filtered water ( saved from brew16 ex brew 12, Safale US05 ) at 1950 and stir vigorously. C'mon 18!!!
Tuesday 6th bubbling away well at 0800.
Sunday 11/8 - 1800 raise temp to 22C for D Rest.
Yeast coming up into airlock. Yeast up high in fermenter so take yeast off top of wort and put into sterilised jar.
Monday 12/8 still light bubbling every 15 secs.
Tuesday 13/8 Little to no bubbling. Sample tastes good - yeasty looking.
Wed 14th move to cooler fridge set to 18C.
Thurs 14th Gravity 1014 - at 1615 drop temp to 10C, tastes good still a little murky less so than Tues so possibly clearing.
Friday 15th looking much clearer and tasting good could be a good bitter.
Sunday 17th. 1500 - Temp 10c now for 3 days - still tastes good.
Monday 18th Bottle - 23x750ml and 8x500ml bottles = 22litres.