Created 1 Litre starter at 2pm day before brew using Light DME
Pre Boil Volume = 25L
Pre Boil Gravity = 1042
OG = 1048
Volume into fermenter = 22L
Pitch Temp = 20 degrees
Yeast pitch volume = 1L
Fermentation Temp =
- 22 degrees for 42 hours
- 24 degrees for 12 hours
- 26 degrees for 20 hours
- 28 degrees for rest of fermentation (raised to 28 at 72 hours total)
Sample at 72 hours
- Gravity = 1027
- Flavour = slightly sweet, no off flavours, no strong aroma or
Belgian notes
- Colour = Straw, cloudy
Sample at 7 days
- Gravity = 1016
- Flavour = pear, less sweet
- Colour = cloudy, pear / pineapple juice
- Aroma = pear
Sample at 9 days
- Gravity = 1011
- Flavour = light pear, no sweetness left
- Colour = cloudy, pear / pineapple juice
- Aroma = not as green as day 7, minor fruitiness
Sample at 15 days
- Gravity = 1007
- Flavour = mild stone fruit, quite dry
- Colour = cloudy, straw
- Aroma = minor fruitiness
Sample at 17 days
- Gravity = 1006
- Flavour = mild stone fruit, very dry
- Colour = cloudy, straw
- Aroma = minor fruitiness, no off aromas
Sample at 19 days
As per day 17
Begun cold crash
Day 21
Kegged 9L and 2 x bottles as is
Kegged the remainder (9L ish) onto 200gr dried apricots and 300gr frozen peach slices.