07/04/13. My 17th homebrew, a single brew. Seaham CAC² due to the 3 hops used like my last brew but this time with a higher alcohol content
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 68°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 68°C
6.7kg Pale Malt
300g Crystal Malt
Run off through bottom tap in mash tun into fermentation bin (12l) and then sparged with 6l of hot water (19l) then the grains bag squeezed and the mash tun completely emptied (21l)
Boil 1hr total
50g 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 2g Irish moss 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 65°C to 25°C in 30 minutes. Syphoning from rather than mains pressure through cooler.
OG 1072 @ 25°C. White Labs California Ale yeast WLP001
20/04 Bottled following extended primary fermentation, kept temperature between 18°C and 22°C. Taste on bottling is has a slight infected taste. Hoping for the best.
FG 1016 7.6% 115 IBU