24/03/13. My 16th homebrew, a single brew. Seaham CAC due to the 3 hops used
Equipment all steralised and rinsed the night before. Mash tun filled with water and boiled the night before. With the lagging in place the temperature had fallen to 70°C in the morning
Mash 1hr 30min starting at 63°C for 30 minutes and then heated to 65°C for the final 30 minutes with the final 30 minutes at 67°C
5.0kg Pale Malt
350g Crystal Malt
Run off through bottom tap in mash tun into fermentation bin (14l) and then sparged with 5l of hot water (19l) then the grains bag squeezed and the mash tun completely emptied (20l)
Boil 1hr total
40g Amarillo (10.9%) at the start
20g Columbus (16.1) 30 minutes in
10g Amarillo and 10g Columbus added 40 minutes in
50g Citra (15.0) and half a Whirlfloc 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 68°C to 25°C in 30 minutes. Syphoning from rather than main pressure through cooler.
OG 1053. White Labs California Ale yeast WLP001
06/04 Bottled following extended primary fermentation, left heating mat on for last couple of days to raise the temperature further. DM suggested this.. Taste on bottling is really good. Citrus and bitter.
FG 1013 5.6% 126 IBU