Coming of age (Homebrew)

Submitted by Al on Sun, 18/08/2013 - 21:23

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)

1.15kgGolden Promise

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

17/08 Bottled


This beer is great. A wonderful hoppy nose on cracking the bottle open, bitter from first to last with a resinous tinge.

After several weeks in bottles the taste has not diminished. Possibly the best beer I've brewed to date (if you like hops). Seaham Sit and Seaham Spin were a little more subtle. It did have around 250g of high alpha acid hops so is probably the most expensive beer I've brewed to date.

Opened the last 2 litre bottle tonight. Just as good. Hopefully the currently brewing Seaham C4 will be as good. Chinook, Citra, Centennial and Columbus both in the boil and dry hopped.