This beer is named for being brewed on International Left-Hander's Day.
My last two beers had reduced mash & boil times to try & allow for more family time (probably mowing the lawn or laundry), but have resulted in very hazy beers - although I also forgot the Irish Moss in both too! This time I decided to give the brew a decent amount of mash & boil time - and remember the Irish Moss - to get clear beer that I can serve to visitors in the garden over summer without having to explain the haze.
Mash: 1 hour 15 mins. Starting at 70°C then falling to 63°C after 45 mins, raised to 67°C over 5 mins then allowed to drop to 63°C again at the end of the period. This should give a reasonable amount of time for both amylases to have done their job on the starches in the malted barley to give a dry beer.
2.5Kg pale malt
200g pale crystal malt
2g Magnesium Suphate
2g Calcium Sulphate
Boil: 1 hour 20 mins
40g of Centennial hops (10.9% alpha acid) added 45 mins from the end of boil.
50g of Centennial hops added 15 mins from the end.
4g of Irish Moss added at 10 mins from the end.
The wort was chilled to 18°C and spllashed through a colander into an FV containing 30g of dry hops (Centennial) and Wilko ale yeast. The OG was 1.042, PG at bottling 1.012 and 17 litres of wort were collected. This should give me a beer of around 3.9% alcohol. The calculated bitterness is around 100 IBU.
30g of Centennial were added to the cooled wort as dry hops.
Bottled after 6 days of primary fermentation.
4 bottles had around 50ml of strong jasmine green tea that had been cooled added to them.