Swelter though I did, fuelled by green tea and iced water, I seemed glide through the process this time with no particular stresses or strains and the whole day was enjoyable and relatively pain free.
The only hairy moment was a near miss with an overboil, which happened while I was watching Rita Ora on telly with my little one.
I caught it quickly and managed to cool back down to target mashing temp within seconds, thanks to a strategic drop of ice-cold water. Hopefully, none of the grains will have released any nasties. If they have, it’s Rita’s fault… that’s just How We Do.
I’m aiming for a citrussy, amber summer session ale this time, with Maris Otter and Vienna making up the bulk of the grain bill and a bit of crystal thrown in to add depth and colour.
The hop mix is a blend of high-alpha (16.6) Citra and East Kent Goldings, 50g of the former in at the start, 25g of the latter dropped 20 mins before the end. I’ll add proprietary mix of the two – more EKG than Citra – in secondary.
Dropping the hops is my favourite part of the process. I love the moment they hit the hot, sweet wort and release their fragrant aromas. It leaves the kitchen smelling awesome for hours.
Post-boil, it came out a lovely burnished copper colour, which was sickly-sweet and full of peppery, citrus notes from the stronger of the two hops. Looking forward to seeing how this one develops in the days ahead.
It’s cooling in the sealed kettle, ready for racking into my fermenter and pitching the yeast in the morning.
If it goes the same as last time, and I can leave most of the trub behind in the kettle, it should be another good batch.
Just need to wait a few weeks to drink the damn thing… good thing I’ve got plenty of this one left to cool me down in the sunshine.