05/05/13. My 18th homebrew a single brew day. A repeat of my earlier Seaham Port(er) [more like a Stout] but with the addition roasted barley to the mash and filter coffee after the boil.
Mash tun filled with water and brought to 70°C before I had a cooked breakfast before heating to 74°C for strike.
Mash 1hr 35min starting at 68°C and with the insulation off and stirring falling to 64°C during the 90 minutes.
4.0kg Pale Malt
450g Crystal Malt
450g Black Malt
230g Chocolate Malt
230g Flaked Barley
500g Roasted Barley
Run off through bottom tap in mash tun into fermentation bin (12.5l) 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 Brewers Gold (8.7%) at the start
20g Brewers Gold 30 minutes in
30g Brewers Gold and 2g of Irish Moss added with 10 minutes to go
Filtered to fermentation bin and 2½l of strong filter coffee and 2½ of boiled water added to bring volume back to 5 gallons (22.7l)
Wort cooler on gravity water utilised to crash temperature from 74°C to 24°C in 45 minutes
OG 1055 @ 24°C. White Labs English Yeast WLP002