11/07/13. My 20th homebrew, Seaham CCC due to the hops used. My first evening brew which I think I'll avoid, much better to spend a day of the weekend at a relaxed pace rather than rushing through in an evening.
Mash tun boiled the night before, warmed in morning to 85°C which gave 69°C at 5:30pm heated to 75°C
Mash 1hr 30min 67°C throughout
5kg Pale Malt
690g Crystal Malt
260g 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 Columbus (16.1%) at the start
50g Chinook (12.5) 30 minutes in
50g Citra (15.0) and 2g Irish Moss added with 10 minutes to go
Filtered to fermentation bin and 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. Used this rather than WLP001 as I've had a few contaminated batches and I don't know if the yeast isn't keeping.
FG 1010 6.6% 170 IBU
Like the last beer using the English yeast has given it a slightly grassy taste. On the couple of times I've cracked a bottle open to date this is a strong beer and needs to be treated with caution!