28/07/13. My 21st homebrew and for 21 it's called coming of age
Mash tun filled with water and brought up to 75°C
Mash 1hr 30min 67°C throughout
3.85kg Pale Malt (Marris Otter)
300g Crystal Malt
300g Flaked Barley
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 1hr total
50g Amarillo (10.9%) and 20g Columbus (16.1%) at the start
30g Amarillo and 10g Columbus 30 minutes in
20g Amarillo, 10g Citra (15.0) and half a Whirlflock tablet added with 10 minutes to go
Filtered to fermentation bin and 6l of boiled water added to bring volume back to 5 gallons (22.7l)
Wort cooler utilised to crash temperature from 74°C to 25°C in 60 minutes. Syphoning from rather than main pressure through cooler.
OG 1058. White Labs English yeast WLP005.
After 6 days fermenting dry hopped with 50g Chinook, 15g Columbus and 30g Citra. This was left for 14 days in the primary to absorb the hop oils. Used mash bag which looking at the beer now in the bottle was a mistake as there is some hop debris in the beer, hopefully this will not affect the beer.
FG 1010 6.3% 160 IBU