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