Al Be Damned

Submitted by Al on Sat, 19/04/2014 - 22:01

23/03/14. My 28nd homebrew, Al Be Damned as I start an AL series of beers.

Mash tun boiled the night before, 75°C in the morning

Mash 90min starting at 63°C and rising to 67°C for the last 30min

6.7kg Pale Malt which was more than I intended but it was the end of a sack

150g Crystal Malt

Run off through bottom tap in mash tun into fermentation bin and then sparged with 6l of hot water to give 20l which was returned to the mash tun

Boil 65min total

20g Centennial (10.3%), 20g Chinook (11,2%) and 20g Citra added at the start

10g Centennial (10.3%), 10g Chinook (11,2%) and 10g Citra added 30 minutes in

20g Centennial (10.3%), 18g Chinook (11,2%), 4g Citra and half a Whirlfloc tablet added with 15 minutes to go

50g Nelson Sauvin added for the last 5 minutes

Filtered to fermentation bin

Wort cooler utilised to crash temperature from 62°C to 25°C in 45 minutes. Syphoning only.

OG 1064 @ 27°C. Bottom of a bottle of Chinennial (Safale US05) added to half pint of cooled wort and after 6 hours added to fermentation bucket. 

Fermentation seemed to be taking ages so placed on heating mat for ast 7 days to push to the end

FG 1018 @ 20°C

7.0% 142 IBU

10/04/14 Bottled

 

 

Yeast nose as the trial bottle is always the last out of the bin so usually overloaded with sediment. Hopefully following bottles will not have the yeast jump when I open the bottle. Hadn't affected the taste. Bitterness throughout but still a little sweet. Needs longer to mature. At 7% calculated strength it's not really notable. Because I know, there is an alcohol taste at the end but it's hidden by the bitterness. This one looks as if it'll be good

Finally got round to trying it & it has a big malt body & quite some alcohol warmth to it. There is quite a big hop presence but it's in proportion to the malt - some bitter orange marmalade & mango fruitiness.
Not bad at all.