Seaham Port (er)

Submitted by Al on Sun, 10/03/2013 - 18:10

 

10/03/13. My 15th homebrew a single brew day, may do another next weekend though.

Mash tun filled with water and boiled the night before. With the lagging in place the temperature had fallen to 76°C in the morning

Mash 1hr 30min starting at 70°C and with the insulation off and stirring falling to 67°C over 20 minutes and then held there with the insulation on for the remaining 70minutes

4.0kg Pale Malt

450g Crystal Malt

450g Black Malt

230g Chocolate Malt

230g Flaked Barley

Run off through bottom tap in mash tun into fermentation bin (12l) and then sparged with 5l of hot water (17l) then the grains bag squeezed and the mash tun completely emptied (20l)

Boil 1hr total

30g Perle (6.8%) at the start

20g Perle 30 minutes in

35g Halertau (4.8%) and half a Whirlfloc tablet added with 10 minutes to go

Filtered to fermentation bin and 7l of boiled water added to bring volume back to 5 gallons (22.7l)

Wort cooler utilised to crash temperature from 70°C to 25°C in 13 minutes

OG 1050. White Labs California Ale yeast WLP001